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Food Safety and Quality > Chapter 10 > Flashcards

Chapter 10 Flashcards

Food allergy and food intolerance

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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
Q

What results from the interaction between the antigen and the antibody or primed T cells produced by earlier exposure to the same antigen?

A

Allergy

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26
Q

It results from the interaction between the __________ or primed T cells produced by earlier exposure to the same antigen

A

antigen and the antibody

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27
Q

What are the most common forms of allergy?

A

rhinitis, urticaria, asthma and contact dermatitis

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28
Q

Allergens are ________ that elicit hypersensitivity or allergic reactions

A

antigens

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29
Q

Allergens in foods are ___________.

A

proteins

30
Q

Among food allergies, _____________ are most frequent.

A

IgE-mediated

31
Q

A non-immue-mediated reaction is an example of a ________.

A

food intolerance

32
Q

An immune-mediated reaction is an example of a _________.

A

food allergy

33
Q

All IgE-mediated responses involve __________.

A

mast-cell degranulation

34
Q

Mast cells have high affinity receptors that allow them to bind ______ antibodies.

A

IgE

35
Q

What have a crucial role in allergic reactions?

A

Mast cells

36
Q

Mast cells are large cells found in ______________ throughout the body

A

connective tissues

37
Q

Mast cells contain large granules that store a variety of mediator molecules including vasoactive amine _________.

A

Histamine

38
Q

What is food allergy?

A

Hypersensitivity reaction to substances in the diet to which an individual has previously been sensitized

39
Q

What is food intolerance?

A

Physiologically based reproducible, unpleasant reaction to a specific food that is not immunologically based

40
Q

What are the big 9?

A

milk
fish
peanuts
soy
tree nuts
shellfish
wheat
eggs
sesame

41
Q

Potential allergen exposure has ____________.

A

increased

42
Q

Why has the potential allergen exposure increased?

A
  1. increased combinations of ingredients
  2. diversity of products in the marketplace
43
Q

What is the most common allergen for kids?

A

milk

44
Q

What is the most common allergen for adults?

A

shellfish

45
Q

What is a rising food allergy?

A

sesame

46
Q

What does AFR stand for?

A

Allergenic food residues

47
Q

What is the number one cause of food recalls in the U.S.?

A

The presence of AFR

48
Q

What is the mechanism of allergies?

A

The initial “sensitization” and then the “elicitation”

49
Q

What do individuals do to control food allergies?

A

Avoid the allergen

50
Q

How does the food industry control food allergens?

A

Dedication, separation and labeling

51
Q

What is the allergen preventative plan?

A

allergen mapping, ingredient control, effective cleaning and training

52
Q

What is an example of a non-IgE-mediated food allergy?

A

Celiac disease

53
Q

What is an autoimmune disorder?

A

a condition that occurs when the immune system mistakenly attacks and destroys health body tissue

54
Q

What is celiac disease?

A

A chronic condition of the upper small intestine caused by an immune response directed at gluten.

55
Q

What is the treatment of celiac disease?

A

Eat a gluten free diet

56
Q

What is an immune reaction to eating gluten, a protein found in wheat, barley, and rye?

A

celiac

57
Q

What is the mechanism of celiac disease?

A

The consumption of gluten stimulates the production of antibodies against tissue transgluatminase

58
Q

Who issued the final rule on gluten-free labeling of fermented and hydrolyzed foods?

A

FDA

59
Q

Manufacturers must now show that their foods are gluten-free before __________.

A

Fermentation or hydrolysis

60
Q

Adverse reactions that occur in any exposed individual provided that the dose is high enough is what type of food reaction?

A

toxic

61
Q

Adverse reactions that depend on individual susceptibility to a certain food is what type of food reaction?

A

non-toxic

62
Q

What is caused by the inability to metabolize some substances present in food?

A

Dysenzymatic intolerance

63
Q

What is an example of a Dysenzymatic intolerance?

A

lactose intolerance

64
Q

Lactose malabsorption is due to a deficiency of ________.

A

lactase

65
Q

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?

A

pharmacological or chemical intolerances

66
Q

What are 3 involved substances of pharmacological or chemical intolerances?

A

histamine, caffeine and capsaicin

67
Q

True or false. The safest level of drinking alcohol is none.

A

true

68
Q

What is an example of methylxanthines?

A

caffeine

69
Q

True or false. Large quantities of coffee and tea are known to produce clinical symptoms that mimic anxiety disorders.

A

true

70
Q

What is another name for undefined intolerances?

A

Idiopathic

71
Q

Who said the following quote?
“What is food to one man may be fierce poison to others.”

A

Lucretius

Food Safety and Quality (8 decks)

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