Evaluation and reduction of antigenicity of offending allergen in cooked foods from the view point of patients who “eat”: Investigation of antigenicity on allergen component level for clinical use

Abstract

The principle of the management of food allergy is minimal elimination diet based on proper diagnosis of offending allergen. Dietary counseling aiming at “eating” is essential to maintain QOL of patients with food allergy. To put this ideal into practice, detailed information about the antigenicity of offending allergen in cooked foods from the patients' standpoint of view is required. Establishment of quantitative evaluation system of antigen in cooked foods and reduction of antigenicity by cooking was confirmed about hen's egg, cow's milk and wheat flour on the allergen component level using this evaluation system.