食品中过敏因素及其风险控制的研究进展

Progress of research on food allergen and food allergy control

随着科技进步和经济发展,食品安全越来越受到人们的重视,食物过敏这一食源性疾病已引起广大消费者、生产者和研究者的普遍关注。依据近年来有关食品过敏的研究成果,从食物过敏的流行病学、食物过敏因素来源、食物过敏原的检测及食物过敏因素的风险控制等方面综述了食物过敏因素的研究进展。对过敏因素在食品加工处理的稳定性研究,过敏原检测方法,食物过敏与食物过敏研究现状,食物过敏的发病机制等几个方面进行了分析总结,并结合国内外最新的研究成果及颁布的法规,对食物过敏因素的研究工作做出了新的展望,未来食品过敏的研究将从过敏食物或食品的适当标注,开发低敏食品并的建立和使用食物过敏数据库几个方面入手来控制食品过敏因素的风险。

With the development of scientific and technological progressing, people take more and more attention to thefood safety. The food allergies as the food borne disease has drawn attention of the masses of consumers, producers andresearchers. In this paper the epidemiology of food allergies, the source of food allergies, the detection of food allergenand the risk control of food allergy factors were reviewed, based on the researches of food allergy in recent years. Thestability study and the detection methods of allergic factors in food processing, and the present research situation, thepathogenesis has carried on the analysis summary. A new outlook was carried out based on the latest researchachievements of the promulgated laws and regulations, and the factors of food allergy research work has made the futurestudy of food allergies from food allergies or food appropriate annotation, that were the establishment of low sensitivitydatabase and the Proper labeling of food allergy to control the risk of food allergy factors.