Food allergy has emerged as a serious health problem and is estimated to affect up to 8% of children and up to 2% of the adult population. Food allergies involve abnormal immunological responses to specific components of certain foods. Naturally occurring proteins in certain foods are the typical instigators of allergic sensitization. The availability of accurate and sensitive detection methods for food allergens is crucial for the food industry to inspect and control their production processes, and to ensure the correct labeling of their products that can prevent costly product recalls. Radio-allergosorbent (RAST) or enzyme-allergosorbent (EAST) assays are designed for the detection of allergen-specific IgE. These in vitro assays are mainly used in the diagnosis of food allergy. Two types of ELISA systems are employed for the detection of food allergens: competitive ELISA and sandwich ELISA. Lateral flow immunochromatographic assays, commonly known as dipsticks, can serve as extremely fast methods for the detection of food allergens. This method is also based on an immunological detection of proteins from an allergenic food.
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)