Keywords
Prevalence Distribution Of Rice Allergy Allergen Detection Of Allergens
Abstract
Food allergy is a harmful and recurrent specific immune response produced by the body in response to ingested food. Substances that can cause food allergic reactions are called food allergens. Allergenic proteins contained in food are responsible for triggering food allergic reactions. A great source. Rice is recognized as one of the most important food crops in the world, and more than half of the world’s population depends on rice as their staple food. Rice protein accounts for 8% to 10% of the total amount of rice. It is rich in essential amino acids and is easy to be digested and absorbed by the human body. It is recognized as the best cereal protein. Traditionally, rice is considered a hypoallergenic grain and has been widely used in infants and formula foods. However, recent studies have shown that rice can also cause food allergic reactions and induce allergic dermatitis and allergic urticaria. Symptoms include anaphylactic shock in severe cases. This article explains the research progress of rice allergy from the aspects of prevalence distribution of rice allergy, main rice allergenic proteins and detection methods of allergenic proteins.
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Neutral taste, win over all over the world’s existing competitors
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Instant solubility in water, generates clear solution, no sediments, Stable for longer shelflife
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