Dietary Management
Ernährung und Allergie
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Dietary Management |
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Ernährung und Allergie |
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Abstract
Rice is the main and most important food taken every day in Eastern
Asia. Frequency of IgE- mediated rice allergy is about 10 % in atopic subjects
in Japan. Prevalences are much lower in Europe and the USA, where rice
is mostly recognized as a cereal- associated allergen source. Furthermore
rice allergy is more prominent in adults than in children. Details are
reviewed in tabular form. Aspects considered are: Prevalence data, symptoms,
diagnostic features, sensitivities to major allergens, their molecular
biological properties, cross- reactivities and stability to enzymatic and
heat treatments. A multigene family of 14-16 kDa proteins presents the
major allergens from rice seeds/grain which show significant homology to
the alpha- amylase / trypsin inhibitor family from wheat and barley. Other
rice seed/grain allergens are a recently described 33-kDa major and a 60-kDa
minor allergen. Many efforts, for instance with protease, alkali or hyperpressure
treatment, have been made to produce hypoallergenic rice. Several products
proved to be effective for the diet of rice allergic individuals with atopic
dermatitis. In addition to ingestive allergens rice presents an important
aero- allergen (Ory s 1) belonging to the grass pollen group I allergens.
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