Practice final

Question 1

A food allergy is mediated only by food-specific immunoglobulin E (IgE) antibodies.
True or False?

Answer 1

False.

Question 2

A food allergy can be mediated by food-specific immunoglobulin E (IgE) antibodies, but other immune mechanisms may also be involved.
True or False?

Answer 2

True.

Question 3

Casein is a potential food allergen found in both milk and eggs.
True or False?

Answer 3

False.
Casein is a potential food allergen found in milk but not in eggs. Eggs contain different allergens, primarily found in the egg whites, such as ovalbumin, but casein is specific to milk.

Question 4

Casein is a potential food allergen found in milk not eggs.
True or False?

Answer 4

True.
Casein is a potential food allergen found in milk but not in eggs. Eggs contain different allergens, primarily found in the egg whites, such as ovalbumin, but casein is specific to milk.

Question 5

The maximum level of BHT/BHA for use in foods is 0.01%.
True or False?

Answer 5

TBD

Question 6

Glycoprotein allergens are resistant to cooking temperatures.
True or False?

Answer 6

True.

Glycoprotein allergens are often resistant to cooking temperatures. These allergens, commonly found in foods like peanuts, shellfish, and eggs, can maintain their structure and allergenic properties even after being exposed to heat during cooking.

Question 7

Glycoprotein allergens are labile to cooking temperatures.
True or False?

Answer 7

False.

Glycoprotein allergens are often resistant to cooking temperatures. These allergens, commonly found in foods like peanuts, shellfish, and eggs, can maintain their structure and allergenic properties even after being exposed to heat during cooking.

Question 8

Favism can cause […]

Answer 8

Hemolytic anemia

Question 9

[…] can cause hemolytic anemia.

Answer 9

Favism