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Food Safety and Quality > Chapter 10 > Flashcards

Chapter 10 Flashcards

Food allergy and food intolerance

1
Q

What is a vaccine?

A

A preparation of dead or weakened pathogens, or of derived antigenic determinants, that is used to induce formation of antibodies or immunity against the pathogen

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2
Q

What is the world’s best selling drug?

A

Humira

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3
Q

What does humira stand for?

A

Human monoclonal antibody in rheumatoid arthritis

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4
Q

What binds specifically to TNF- α and blocks its interaction with the p55 and p75 cell surface TNF receptors?

A

A tumor necrosis factor (TNF) blocker

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5
Q

What is an integrated network of organs, glands, and tissues that has evolved to protect the body from foreign substances?

A

immune system

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6
Q

What is an antigen?

A

any molecule that can bind specifically to an antibody

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7
Q

What is an antibody?

A

A protein that binds specifically to a particular substance

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8
Q

True or False. Some sntigens do not, by themselves, elicit antibody production

A

True

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9
Q

What are antigens that induce antibody production?

A

immunogens

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10
Q

What are terminally differentiated B lymphocytes and are the main antibody-secreting cells of the body?

A

plasma cells

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11
Q

What forces hold together the antigen:antibody complex?

A

noncovalent forces

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12
Q

What are the noncovalent forces?

A

Electrostatic, hydrogen bods, Van der Waals, hydrophobic and cation-pi

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13
Q

What is another name for antibodies?

A

Immunoglobulins

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14
Q

What are antibodies have the same overall structure called?

A

Immunoglobulins

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15
Q

Each antibody molecule has a _______ that enables it to bind specifically to its corresponding antigen.

A

Unique structure

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16
Q

different classes of immunologlobins are distinguished by the structure of their _____________.

A

heavy-chain constant regions

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17
Q

In the body which immunoglobulin has the highest concentration?

A

IgG

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18
Q

In the body which immunoglobulin has the lowest concentration?

A

IgE

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19
Q

What is a big molecule?

A

IgG

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20
Q

What immunoglobulin is responsible for allergy symptoms in immediate hypersensitivity?

A

IgE

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21
Q

What is the main form of antibodies in circulation?

A

IgG

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22
Q

What is hypersensitivity?

A

A state in which an individual reacts with allergic effects following exposure to a certain substance (allergen) after having been exposed previously to the same substance

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23
Q

What is a selective reaction of the body to substances that are foreign to it, or that the immune system identifies as foreign?

A

immune response

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24
Q

What is an allergy?

A

A symptomatic reaction to a normally innocuous environmental antigen

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25
What results from the interaction between the antigen and the antibody or primed T cells produced by earlier exposure to the same antigen?
Allergy
26
It results from the interaction between the __________ or primed T cells produced by earlier exposure to the same antigen
antigen and the antibody
27
What are the most common forms of allergy?
rhinitis, urticaria, asthma and contact dermatitis
28
Allergens are ________ that elicit hypersensitivity or allergic reactions
antigens
29
Allergens in foods are ___________.
proteins
30
Among food allergies, _____________ are most frequent.
IgE-mediated
31
A non-immue-mediated reaction is an example of a ________.
food intolerance
32
An immune-mediated reaction is an example of a _________.
food allergy
33
All IgE-mediated responses involve __________.
mast-cell degranulation
34
Mast cells have high affinity receptors that allow them to bind ______ antibodies.
IgE
35
What have a crucial role in allergic reactions?
Mast cells
36
Mast cells are large cells found in ______________ throughout the body
connective tissues
37
Mast cells contain large granules that store a variety of mediator molecules including vasoactive amine _________.
Histamine
38
What is food allergy?
Hypersensitivity reaction to substances in the diet to which an individual has previously been sensitized
39
What is food intolerance?
Physiologically based reproducible, unpleasant reaction to a specific food that is not immunologically based
40
What are the big 9?
milk fish peanuts soy tree nuts shellfish wheat eggs sesame
41
Potential allergen exposure has ____________.
increased
42
Why has the potential allergen exposure increased?
1. increased combinations of ingredients 2. diversity of products in the marketplace
43
What is the most common allergen for kids?
milk
44
What is the most common allergen for adults?
shellfish
45
What is a rising food allergy?
sesame
46
What does AFR stand for?
Allergenic food residues
47
What is the number one cause of food recalls in the U.S.?
The presence of AFR
48
What is the mechanism of allergies?
The initial "sensitization" and then the "elicitation"
49
What do individuals do to control food allergies?
Avoid the allergen
50
How does the food industry control food allergens?
Dedication, separation and labeling
51
What is the allergen preventative plan?
allergen mapping, ingredient control, effective cleaning and training
52
What is an example of a non-IgE-mediated food allergy?
Celiac disease
53
What is an autoimmune disorder?
a condition that occurs when the immune system mistakenly attacks and destroys health body tissue
54
What is celiac disease?
A chronic condition of the upper small intestine caused by an immune response directed at gluten.
55
What is the treatment of celiac disease?
Eat a gluten free diet
56
What is an immune reaction to eating gluten, a protein found in wheat, barley, and rye?
celiac
57
What is the mechanism of celiac disease?
The consumption of gluten stimulates the production of antibodies against tissue transgluatminase
58
Who issued the final rule on gluten-free labeling of fermented and hydrolyzed foods?
FDA
59
Manufacturers must now show that their foods are gluten-free before __________.
Fermentation or hydrolysis
60
Adverse reactions that occur in any exposed individual provided that the dose is high enough is what type of food reaction?
toxic
61
Adverse reactions that depend on individual susceptibility to a certain food is what type of food reaction?
non-toxic
62
What is caused by the inability to metabolize some substances present in food?
Dysenzymatic intolerance
63
What is an example of a Dysenzymatic intolerance?
lactose intolerance
64
Lactose malabsorption is due to a deficiency of ________.
lactase
65
What is an adverse reaction to foods or food additives that result from naturally derived or added chemicals that produce drug-like or pharmacologic effects in the host?
pharmacological or chemical intolerances
66
What are 3 involved substances of pharmacological or chemical intolerances?
histamine, caffeine and capsaicin
67
True or false. The safest level of drinking alcohol is none.
true
68
What is an example of methylxanthines?
caffeine
69
True or false. Large quantities of coffee and tea are known to produce clinical symptoms that mimic anxiety disorders.
true
70
What is another name for undefined intolerances?
Idiopathic
71
Who said the following quote? "What is food to one man may be fierce poison to others."
Lucretius

Food Safety and Quality (8 decks)

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