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Finding a Path to Safety in Food Allergy Assessment of the Global Burden, Causes, Prevention, Management, and Public Policy (2017) / Chapter Skim
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Appendix E: Definitions
Pages 545-552

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From page 545...
... Anaphylaxis: An acute, potentially life-threatening syndrome with multisystemic manifestations due to the rapid release of inflammatory mediators. Atopic disorder: Disorder characterized by exaggerated or hypersensitive immune reactions to foreign antigens.
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From page 546...
... Cytokines: Small proteins produced by various immune cells and other cell types that carry signals to facilitate communication and interaction between cells. Desensitization: A state of clinical and immunological nonresponsiveness to an allergen, including food allergens, that can be induced by the careful, physician-guided administration of gradually increasing amounts of the offending allergen over a relatively short period of time (hours to days)
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From page 547...
... (Also see Hazard identification and hazard characterization and Reference Dose.) FceRI: The high-affinity receptor for IgE that binds IgE and thereby permits cells bearing FceRI on their surface (e.g., mast cells, basophils, some dendritic cells, and macrophages)
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From page 548...
... Food protein-induced enterocolitis syndrome and food protein-induced allergic proctocolitis: Non-IgE-mediated disorders that lack current means of simple laboratory testing to identify causal foods or to confirm the diagnosis. Guidelines suggest using the medical history, resolution of signs and symptoms during dietary elimination, and recurrence of signs and symptoms upon exposure, for example during an oral food challenge, as a means of diagnosis.
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From page 549...
... : A feeding test that typically involves a gradual, medically supervised ingestion of increasingly larger doses of the food being tested as a possible food allergen. Guidelines recommend using the OFC to diagnose food allergy, particularly in individuals whose clinical history and other test results do not definitively establish the diagnosis of food allergy.
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From page 550...
... Risk characterization: A process that can be used to assess the likelihood of risk even in cases where a Reference Dose or maximum level has not been established. The risk characterization is the determination of quantitative probability, including attendant uncertainties, that adverse health effects will occur in a given individual or (sub)
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From page 551...
... . It also is said that some persons can "grow out" of an allergy; this can be envisioned as a form of acquired tolerance to the offending allergen(s)
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Key Terms

  • mast cells
  • reference dose
  • hazard identification
  • food allergens
  • allergenic food

  • food challenge
  • oral food
  • hazard characterization
  • inflammatory mediators
  • maximum level

  • hazard assessment
  • offending allergen
  • hazardous properties
  • food allergen
  • proteins found

  • bound ige
  • mast cell
  • ige bound
  • including food
  • lipid mediators

  • inherent property
  • cause adverse
  • total protein
  • test tube
  • cell population

  • specific food
  • causal foods
  • detection test
  • observable reaction
  • component proteins


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