Title
Legume Protein Consumption and the Prevalence of Legume Sensitization
Author
Smits, M.
Le, T.M.
Welsing, P.
Houben, G.
Knulst, A.
Verhoeckx, K.
Publication year
2018
Abstract
Sensitization and allergy to legumes can be influenced by different factors, such as exposure, geographical background, and food processing. Sensitization and the allergic response to legumes differs considerably, however, the reason behind this is not yet fully understood. The aim of this study is to investigate if there is a correlation between legume protein consumption and the prevalence of legume sensitization. Furthermore, the association between sensitization to specific peanut allergens and their concentration in peanut is investigated. Legume sensitization data (peanut, soybean, lupin, lentil, and pea) from studies were analyzed in relation to consumption data obtained from national food consumption surveys using the European Food Safety Authority (EFSA), Global Environment Monitoring System (GEMS), and What We Eat in America-Food Commodity Intake Database (WWEIA-FCID) databases. Data were stratified for children
Subject
Consumption
Food allergy
Food hypersensitivity
Legumes
Peanut
Prediction
Prevalence
Sensitization
To reference this document use:
http://resolver.tudelft.nl/uuid:3abcc750-313c-439c-b8a8-03e45ab30052
DOI
https://doi.org/10.3390/nu10101545
TNO identifier
843129
ISSN
2072-6643
Source
Nutrients, 10 (10), 19 October
Document type
article