Plant Food Allergens (PDF)

Plant Food Allergens is concerned with a paradox of immense,
potentially life-threatening significance to about 1 in 100 adults
and 1 in 10 children. The paradox is that certain nutritious
proteins from wholesome foods can act as if the were harmful,
sometimes deadly poisons, to these people who possess an allergy to
them. In order to study the complex problems of food allergy a EU
funded network, called PROTALL was set up, bringing together a wide
range of clinicians and scientists. This important book is largely
based on the outcome of its investigations.

Written by over 30 acknowledged experts and carefully edited
by Dr Clare Mills and Professor Peter Shewry, themselves well known
internationally; this important work covers all major aspects of
the subject. Commencing with introductory chapters, the
comprehensive contents of Plant Food Allergens includes details of
the major allergens including: plant lipid transfer proteins, the
2S albumin proteins, the cereal á-amylase/trypsin family,
latex and plant chitinases, profilins, bet v 1-homologous allergens
and plant seed globulins. The book concludes with important
chapters on the assessment of the allergenicity of novel and GM
foods, and the monitoring of and technological effects on
allergenicity of proteins in the food industry.

Plant Food Allergens is an essential purchase for a wide
range of scientists and clinicians including plant and agricultural
scientists, chemists, allergy specialists, food scientists and
technologists, pharmacologists, physiologists and nutritionists.
Libraries in all research establishments and universities
researching and teaching these subjects will need copies of this
important book on their shelves

Dr Clare Mills is based at The Institute of Food
Research, Norwich, UK.

Professor Peter Shewry is based at Rothamsted
Research, Harpenden, UK.