食物过敏的机理与安全控制

Mechanism and Safety Control of Food Allergy

食物过敏是一种食源性疾病,属于临床上变态反应中的Ⅰ型变态反应,其过敏源有天然食品、转基因食品和食品添加剂之分。食源性过敏原的安全控制只有从食品的生产、运输及消费三个环节层层把关,才可取得显著的效果。对新产品的开发应在建立食物过敏原数据库的基础上尽可能做到低敏。

Food allergy is a food-borne disease, which is type I clinical allergy. Allergens include natural foods, genetically modified foods and food additives. The safety control of food-borne disease should begin with the production, processing and distribution of food. New hypoallergenic products should be developed on the basis of the establishment of food allergy source database.