Reduction of allergenicity of food protein for dietary education and promotion of health and Quality of Dietary Life

食物过敏管理的基础是在正确诊断致病过敏原的基础上，以安全“吃”为目标，进行最低限度的消除饮食。食物过敏的原理是IgE介导的食物超敏反应，症状的严重程度受特异性IgE水平和吸收过敏原的数量和质量的影响。食物是由多种成分蛋白质组成的，其抗原性因烹饪和其他物质的影响而独立变化。研究了鸡蛋、牛奶和小麦粉的抗原性降低，以期应用于饮食教育，促进健康和饮食生活质量。

The basis of the management of food allergy is minimal elimination diet based on the correct diagnosis of offending allergen aiming at "eating" safely. The principle of food allergy is IgE-mediated food hypersensitivity and the severity of the symptom is influenced by the level of specific IgE and the amount and quality of absorbed allergen. Food is composed of plural kinds of component proteins whose antigenicity varies independently by cooking and the influence of other materials. Reduction of antigenicity of hen's egg, cow's milk and wheat flour was investigated in order to apply to dietary education and promotion of health and Quality of Dietary Life.