背景:可能会建议食物过敏的患者在饮食中引入特定的食物,既可以逐渐增加耐受性,也可以在完成口服免疫疗法或其他治疗干预后作为下一步。然而,零售食品的安全使用取决于确定这些食品特定过敏原蛋白质含量的能力。
目的:开发一种系统的方法来估算花生中的蛋白质含量,牛奶,鸡蛋,小麦,腰果,榛子,和核桃在各种零售食品等价物的每个过敏原和相关的病人教育材料。
方法:我们创建了一种算法,该算法使用多步骤流程,其中包含来自产品食品标签的信息,营养数据库,食品的独立称重和测量,和制造商提供的信息,包括分析证书,和电子邮件通信,以估计七种过敏原中每种的多种零售食品的过敏原蛋白质含量。一旦确定了每种过敏原和过敏原份量的各种零售食品当量,我们开发了参与者教育讲义,由10个食物过敏中心的研究小组审查,国家过敏和传染病研究所,和食物过敏研究协调中心。使用1年后,我们解决了多个问题,并审查和编辑了零售食品等价物和教育材料.
结果:我们确定了六种大小的七种过敏原的各种零售食品等效物,并创建了48种独特的患者教育材料。
结论:我们的结果为七种食品的各种零售等价物提供了广泛的指导,以及一种通过持续的重新评估来系统地估计零售食品蛋白质当量的方法。
Patients with food allergy may be advised to introduce specific foods into their diets, both to increase tolerance gradually and as next steps after completing oral immunotherapy or other therapeutic interventions. However, the safe use of retail foods depends on the ability to establish the specific allergen protein content of these foods.
To develop a systematic approach to estimate the protein content of peanut, milk, egg, wheat, cashew, hazelnut, and walnut in a variety of retail food equivalents for each allergen and associated patient education materials.
We created an algorithm that used a multistep process with information from product food labels, nutrient databases, independent weighing and measuring of foods, and information provided by manufacturers, including certificates of analysis, and e-mail communication to estimate the allergen protein content of multiple retail foods for each of seven allergens. Once a variety of retail food equivalents for each allergen and allergen serving size was determined, we developed participant education handouts, which were reviewed by
study teams at 10 food allergy centers, the National Institute of Allergy and Infectious Diseases, and the Consortium for Food Allergy Research coordinating center. After 1 year of use, multiple queries were addressed and the retail food equivalents and educational materials were reviewed and edited.
We identified a variety of retail food equivalents for seven allergens at six serving sizes, and created 48 unique patient education materials.
Our results provide extensive guidance on a variety of retail equivalents for seven foods, and a method to estimate retail food protein equivalents systematically with ongoing reassessment.