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Review of Food Allergies and Intolerance

Review of Food Allergies and Intolerance

Project / Seminar Material
Reference ID: PS-24404-TM

DEDICATION

This research material titled “Review of Food Allergies and Intolerance” is dedicated to God for his enabling grace, and to all computer enthusiasts who contributed to make life a pleasant experience during my research documentation.

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Food Science and Technology (FT), Book Authors and Profound Scholars of existing or related project material on “Review of Food Allergies and Intolerance” for their invaluable guidance, support, and expertise throughout the journey.

I am also grateful to your study area (mention any funding organizations, if applicable) for their financial assistance. This research would not have been possible without the encouragement and assistance of some stakeholders (mention any mentors, teachers, or colleagues). Additionally, I would like to acknowledge the understanding and patience of my family and friends during this endeavor. Your unwavering support has been a constant source of motivation. Thank you all for being part of this meaningful endeavor.

TABLE OF CONTENTS

PRELIMINARY PAGES

CHAPTER ONE

INTRODUCTION

    CHAPTER TWO

    LITERATURE REVIEW

    • 2.1 Introduction
    • ⋮

    CHAPTER THREE

    MATERIALS AND METHODS

    • 3.1 Introduction
    • ⋮

    CHAPTER FOUR

    RESULTS AND DISCUSSION

    • 4.1 Introduction
    • 4.2 Results
    • ⋮
    • 4.3 Discussion of Findings

    CHAPTER FIVE

    SUMMARY, CONCLUSION AND RECOMMENDATION

    • 5.1 Introduction
    • 5.2 Summary
    • 5.3 Conclusion
    • 5.4 Recommendation

    REFERENCES

    ABSTRACT

    Food allergy is an adverse reaction to food or food component that involves the body’s immune system which could be defined as an abnormal clinical reaction related to ingestion of protein in the food and Food intolerance is abnormal non-immune reaction with allergy-like symptoms after ingesting of food. The study reviews the Allergies and Intolerance involved in Food. In achieving this aim, the following specific objectives were laid out to provide information about food allergies and intolerance and assess the factors mitigating the Intolerance and Food Allergies. Data used in this work is derived primary from secondary sources. The methodology therefore, is basically documentary in nature. This involves learning new facts and principles through the study of documents and records. The documents and records include journals, textbooks, newspapers, magazines, official publications etc. By putting together logically evidence derived from documents and records. Conclusion which either established facts hitherto unknown or sound generalization can be obtained. This study will be of immense benefit to other researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.

    Review of Food Allergies and Intolerance

    CHAPTER ONE

    1.1 Introduction

    Food allergy can be simply defined as an adverse reaction to food or food component that involves the body’s immune system which could be defined as an abnormal clinical reaction related to ingestion of protein in the food (Anderson, 1994; Spergel and Pawlowski, 2002; Carolyn et al., 2008). Further, Spergel and Pawlowski, (2002) pointed out it could either be a true food allergy (hypersensitivity) due to an underlying immunological reaction or a pseudo-allergy (food intolerance) with which has no underlying immunological basis. The prevalence of food allergy is estimated much lower than are perceived by the public.

    As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitations of the Study and Definition of technical terms.

    1.2 Background of Study

    Food intolerance is abnormal non-immune reaction with allergy-like symptoms after ingesting of food (Kayserová, 2004; Madsen, 1997; Halken, 1997; Ortolani and Pastorello, 2006). It results from en- zyme deficiencies, pharmacological reactions, and response to toxic or irritant components of food (Gray and Chan, 2003).

    Estimates of the prevalence of food intolerance vary widely from 2 % to over 20 % of the population (Nelson and Ogden, 2008). The prevalence of food intolerance in adults are no more than 5 - 6 %, in infants and young children is varying from 0,3 % to 20 % (Gray and Chan, 2003).

    Symptoms of food intolerance include skin rashes, urticaria, angioedema and eczema, nasal congestion, sinusitis, pharyngeal irritations, asthma and an unproductive cough, mouth ulcers, abdominal cramp, nausea, gas, intermittent diarrhea, constipation, irritable bowel syndrome, and may include anaphylaxis (Ortolani and Pastorello, 2006; Oz- demir et al., 2009; Cardinale et al., 2009; Gray and Chan, 2003).

    In many often any adverse reaction to food is often mislabeled as a food allergy. In several instances, it is caused by microbial food poisoning, a psychological aversion to a food or intolerance to an ingredient in a food. True food allergy is a specific form of intolerance to a food or food component that activates the immune system. An allergen sets of a chain of reactions in the immune system including the release of antibodies. According to Taylor et al., (2000) these antibodies trigger the release of body chemicals, such as histamine, which give rise to various symptoms.

    Gluten is a protein, which is rich in amino acids proline and glutamine. These amino acids are collectively known as prolamins. Gluten is found mainly in foods (wheat, rye and barley) but may also be found in everyday products such as drugs or vitamins (Rimárová, 2008; El-Ghaish et al., 2011). Consumption of gluten can lead to development of celiac disease (gluten enteropathy) in subjects with genetic predisposition (Rimárová, 2008; Hybenová et al., 2013). It causes inflammation of the small intestine, leads to numerous abdominal as well as non-gastrointestinal symptoms and interferes with absorption of nutrients from food (Counts and Sierpina, 2006; El-Ghaish et al., 2011).

    Therefore, in Nigeria where the research was carried out, the activities that was conducted is to Review the Food Allergies and Intolerance.

    …

    CHAPTER TWO

    2.0 Literature Review

    2.1 Introduction

    This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

    Summary Headlines for Review of Food Allergies and Intolerance



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