ALIMENTARY ALLERGY AND HYPERSENSIVITY TO SOYA BEAN PROTEINS

Abstract

Abstract. In connection with the increasing number of allergic diseases in Russia and in the world, the exogenic factor responsible for the development of food allergy in children have been discussed. The main types of alimentary allergens have been determined; their biochemical features, as well as aggravation of the food allergy clinical symptoms to the extent of anaphylaxis, have been reported. With the development of genetic engineering food products, the special attention has been paid to hypersensitivity to soya bean proteins. The major and minor allergens of soya beans, their homologues in other vegetable allergens, e.g. birch pollen allergens, have been described. (Med. Immunol., 2005, vol.7, № 1, pp. 15520)

Keywords

• soya bean proteins
• sebsibilisation
• allergens