TÜLAY ÖZCAN, BERRAK DELİKANLI KIYAK, Eda YILDIZ

Gıda İşleme Yöntemlerinin Gıda Alerjenitesi Üzerine Etkisi

Gıda alerjisi, insan bağışıklık sisteminin belirli gıdalara karşı gösterdiği aşırı duyarlılık reaksiyonudur. Gıdalarda bulunan alerjenler insan sağlığını ve dolayısıyla da gıda güvenliğini tehdit eden önemli tehlikelerden biri olarak görülmektedir. İşlenmiş gıdaların alerjenik özelliklerinden ziyade IgE bağlama kapasitesi hakkında birçok çalışma bulunurken; kontrollü koşullar altında gıda üretim yöntemlerinin gıda alerjenitesi üzerine etkileriyle ilgili sistematik denetlemeler yok denecek kadar azdır. Bu derleme, gıda işleme yöntemleri ve bu yöntemlerin gıdaların alerjenik kapasitelerine etkisi üzerine genel bir bakış sağlamaktadır.

Effects of Food Processing Methods on Food Allergenicity

Food allergy is a hypersensitivity reaction shown by human immune system against specific nutrients. Allergens which exist in nutrients are considered as important risk factor which threats human health as well as food safety. Most study reports are available on the IgE-binding capacity of processed foods rather than their allergenicity, whereas systematic investigations about the effects of food processing systems on allergenicity by under controlled conditions are scarce. Accordingly this review provides an overview of the common methods of food processing and their effects on the allergenic potential of foods.

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