食品安全5学习.pptx

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1、CONTENTS 主要内容DEFINITION AND MECHANISMS OF ADVERSE FOOD REACTION第一节 食品不良反应的定义和机理SYMPTOMS OF ADVERSE FOOD REACTIONS第二节 食品不良反应的症状DIAGNOSIS OF ADVERSE FOOD REACTIONS第三节 食品不良反应的诊断法第1页/共140页PREVALENCE第四节 发病率FOOD ALLERGENS第五节 食品过敏原FOOD ADDITIVES第六节 食品添加剂FOOD LABELING IN RELATION TO FOOD SENSITIVITIES 第七节 与

2、食品过敏性有关的食品标签第2页/共140页DEFINITION AND MECHANISMS OF ADVERSE FOOD REACTION第一节 食品不良反应的定义和机理第3页/共140页Fig.1 Classification of foods proposed by EAACI图1 EAACI对食品的分级第4页/共140页toxic food reactions 食品毒性反应A classical toxic food reaction is scombroid fish poisoning,due to large amounts of histamine 鲭亚目鱼组胺中毒是典型的食

3、品毒性反应。第5页/共140页Food intolerance 食品不耐性 enzymatic(resulting from an enzymatic defect,e.g.,lactase deficiency),“酶促性的”（因酶缺陷造成，如乳糖酶缺乏症）pharmacological(depending on the direct effect of,e.g.,vaso-active amines naturally found in foods)“药理学的”（取决于直接效应，如食品中天然存在的血管活性胺）“Undefined不明确的”第6页/共140页SYMPTOMS OF ADVER

4、SE FOOD REACTIONS第二节 食品不良反应的症状第7页/共140页IgE-Mediated Food Allergy一、以IgE-为媒介的食品敏感症 第8页/共140页Characteristic 特征Clinical manifestations of IgE-mediated food allergy can remain localized at the site of the primary direct contact,i.e.,一直保持在最初的直接接触部位 the mouth 嘴throat(oral allergy syndrome)咽喉（口腔敏感综合症）the ga

5、stroiniesrinal tract(isolated gastrointestinal food allergy)胃肠道（单独的胃肠道食品敏感症）第9页/共140页Skin Respiratory tract GI tract Cardievascular S.皮肤 呼吸道 胃肠道 心脏血管系统45%25%20%10%Figure 2 Classical symptoms of IgE-mediated food ailergy图2 以IgE为媒介的食品敏感综合症分布第10页/共140页Oral Allergy Syndrome Oral Allergy Syndrome（一）口腔敏感综

6、合病症 Allergen:fresh foods(fruits and vegetables)过敏原：新鲜食品（如水果和蔬菜）第11页/共140页Symptom 症状：Itching of the lips,mouth,palate，throat 嘴唇、嘴、上腭咽喉等处立即发痒Hoarseness and/or swelling of the lips,tongue,uvula,and larynx 嗓音嘶哑，嘴唇、舌头、小舌、喉等肿胀第12页/共140页Allergic Reactions After Ingestion of Food Allergic Reactions After In

7、gestion of Food（二）摄入食品后的过敏反应 Symptom 症状：1）The main symptoms of gastrointestinal food allergy are vomiting,nausea,diarrhea,and abdominal pains(colics or cramps).胃肠道主要症状:呕吐、反胃、腹泻以及腹部疼痛（绞痛或痛性痉挛）；第13页/共140页2)Skin reactions include local or generalized pruritus,flush,urticaria,angioedema.morbilliform exa

8、nthema,and flare-up of atopic dermatitis 皮肤反应：局部的或无显著特点的搔痒症、面部潮红、风疹、血管性水肿、麻疹样疹病、突发特异性皮炎；第14页/共140页3)The symptoms of the upper and the lower respiratory tract are rhinitis(sneezing,pruritus of the nose,nasal stuffiness,and nasal obstruction),larynx edema,cough,wheezing,and bronchial asthma.上呼吸道或稍低些的呼

9、吸道症状：鼻炎（打喷嚏、鼻搔痒症、鼻子不通气、鼻塞）、喉肿、咳嗽、喘息以及支气管哮喘；第15页/共140页4)Itching,redness,and watering eyes(conjunctivitis)发痒、充血以及眼睛流泪（结膜炎）.第16页/共140页Allergic Reactions After Inhalation of Food Allergic Reactions After Inhalation of Food（三）吸入食品后的过敏反应Symptom 症状：respiratory symptoms 呼吸道综合症 第17页/共140页Allergen:flour,n-amy

10、lase,green coffee,castor and soy beans,spices.egg white,and crustaceans 过敏原：面粉、-淀粉酶、绿咖啡、海狸香和大豆、调味品、鸡蛋白以及甲壳动物 第18页/共140页Allergic Reactions Following Skin Contact With Food（四）皮肤接触食品后的过敏反应 Allergen:fish,shrimp,flour,and pork 过敏原：鱼、小虾、面粉和猪肉 第19页/共140页Symptom 症状：Urticarial lesion 风疹Chronic contact with a

11、 food may induce protein contact,dermatitis in food handlers 食品操作工人长期接触某种食品会诱导蛋白接触性皮炎。第20页/共140页Non-lgE-Mediated Immune Reactions二、不以IgE为媒介的免疫反应 第21页/共140页Heiners Syndrome,Allergic Alveolitis,and Hemorrhagic Gastroenteritis in Childhood（一）儿童Heiner综合症、过敏性齿槽炎、出血性肠胃炎 DEFINITIONDEFINITION：The term Heine

12、rs syndrome characterizes a milk-induced syndrome with pulmonary disease in infants.Heiner综合症：婴儿因牛奶诱导的肺病 第22页/共140页Symptom 症状：chronic or recurrent pulmonary intiltrates chronic or recurrent pulmonary intiltrates 慢性或周期性发生的肺渗透allergic alveolitis allergic alveolitis 过敏性齿槽炎a chronic rhinitis a chronic r

13、hinitis 慢性鼻炎gastrointestinal blood loss gastrointestinal blood loss 肠胃失血症iron deficiency anemia iron deficiency anemia 缺铁性贫血chronic cough chronic cough 慢性咳嗽recurrent fever recurrent fever 周期性发烧Anorexia Anorexia 厌食Vomiting Vomiting 呕吐Colic Colic 绞痛Diarrhea Diarrhea 腹泻Hemoptysis Hemoptysis 咳血第23页/共140

14、页Control 控制措施：institution of a milk-free diet饮食中去除牛奶第24页/共140页Gluten-Sensitive Enteropathy(Celiac Disease)（二）谷蛋白敏感性肠病（乳糜泻）DefinitionDefinition：damage to the small intestinal mucosa and symptoms of malabsorption定义：小肠黏膜损伤和吸收不良症状小肠黏膜损伤和吸收不良症状 第25页/共140页Allergen Allergen 过敏原：Gliadin Gliadin 麦醇溶蛋白present

15、 in wheat,rye,barley,and oat present in wheat,rye,barley,and oat 广泛存在于小麦、燕麦、大麦和黑麦中 第26页/共140页The peak incidence of symptoms is in infancy after the introduction of cereals;婴儿开始添加谷物类食物时最容易发生这类症状，为第一高峰期；A second peak occurs during the third decade.第二高峰期发生在三十岁。第27页/共140页Symptom 症状：abdominal pain周期性腹部疼痛

16、loose stools便溏anorexia厌食short stature体态短小delayed puberty青春期滞缓nutritional deficiencies吸收不良Dental enamel hypoplasia 牙科瓷发育不全recurrent aphthae周期性口疮 第28页/共140页Control 控制措施：Patients with celiac disease must avoid gliadins and related proteins permanently远离麦醇溶蛋白以及相关蛋白质第29页/共140页Dermatitis Herpetiformis Der

17、matitis Herpetiformis（三）疱疹样皮炎 Definition 定义：chronic blistering disease 一种慢性起疱疾病 第30页/共140页 Symptom 症状：itchy 发痒sometimes burning 有时有灼伤感eruption of grouped vesicles on an erythematous ground 在红斑状范围内出现成群泡样出疹 第31页/共140页Some DH patients,even without gastrointestinal symptoms,may have villous atrophy simi

18、lar to that seen in celiac disease有些DH病人甚至在没有出现胃肠道综合症的情况下，也会出现与乳糜泻类似的绒毛状萎缩症，也就是说DH与CD之间有关连。The cutaneous manifestations may or may not respond to a gluten-free diet饮食中排除麦醇溶蛋白可能会、也有可能不会改善皮肤症状。第32页/共140页Eosinophilic Gastroenteritis Eosinophilic Gastroenteritis（四）嗜酸性胃肠炎Definition Definition 定义：elevated

19、 eosinophil counts in blood and tissue eosinophilia with release of eosinophii major basic protein 释放嗜曙红细胞主要基本蛋白质后，血液中嗜曙红细胞和嗜曙红血球增多的间质组织内嗜曙红细胞计数值升高 第33页/共140页 Clinical manifestations 临床症状：vomiting 呕吐abdominal pain 腹部疼痛Diarrhea 腹泻 malabsorption 吸收不良bowel obstruction 肠阻塞Ascites 腹水第34页/共140页The cause o

20、f EG is unknown 起因还不清楚food hypersensitivity has been suggested EG可能由食品超敏性引起第35页/共140页Utcerative Colitis（五）溃疡性结肠炎Definition 定义：an inflammatory bowel disease of unknown origin 一种不明起因的炎症性肠病 第36页/共140页No adverse food reactions have been shown as causative of UC 还不能证明食品不良反应会造成UC 第37页/共140页Allergic Vascul

21、itis（六）变应性脉管炎 Cause Cause 起因：foods and food additives 食品及其添加剂第38页/共140页Symptom Symptom 症状：allergic purpura(widespread hemorrhagic macules and papules,mainly on the lower legs)demonstrated by single challenges变应性紫癜（分布广泛的出血性斑丘疹，主要出现在腿的下部）第39页/共140页Food Intolerance三、食品不耐性 第40页/共140页Lactase Deficiency乳糖

22、酶缺乏综合征 Definition 定义：Lack of the enzyme that cleaves milk sugar,lactose,gives rise to adverse reactions when lactose is consumed.当摄入乳糖时，由于体内缺乏一种能将牛奶糖质-乳糖水解的酶，从而产生不良反应 第41页/共140页The only food of which lactose is a natural constituent is milk(3.7 g/100 ml cows milk).天然含乳糖的唯一食品是牛奶（3.7g/ml牛奶）第42页/共140页C

23、lassification 分类：1）congenital lactase deficiency先天性乳糖酶缺乏综合征2）primary lactase deficiency初级的乳糖酶缺乏综合征3）secondary lactase deficiency二级乳糖酶缺乏综合征 第43页/共140页1）congenital lactase deficiency先天性乳糖酶缺乏综合征lactase is not present and symptoms will appear when the patient is breast-fed.人体内不存在乳糖酶，当进行人乳哺育时会出现综合征The co

24、ngenital form is very rare 这种症状极少见第44页/共140页2）primary lactase deficiency初级的乳糖酶缺乏综合征seen in most of the worlds population where the production of lactase decreases or disappears from the age of 2 to the teenage years在2-10岁时，乳糖酶分泌下降或消失第45页/共140页 Persistent high lactase activity in adult life occurs am

25、ong relatively few ethnic groups:成年人体内乳糖酶活性一直处于高峰的人群：northern Europeans and their overseas descendants北欧以及沿海后代a few African groups of pastoral tradition Bedouins and other Saudi Arabs一些源于牧人的非洲人、贝都因人和沙特阿拉伯人 certain groups from west India and Pakistan西印度和巴基斯坦部分人群第46页/共140页3）secondary lactase deficienc

26、y二级乳糖酶缺乏综合征a consequence of pathological changes in the gut mucosa,as seen in celiac disease or inflammations.乳糜泻或炎症引起内脏黏膜病变的结果 When the gut mucosa has regained its normal appearance the lactase production reappears 当内脏黏膜恢复正常，乳糖酶也开始重新分泌。第47页/共140页The symptoms The symptoms 症状：Diarrhea 腹泻gas productio

27、n 产气Colic 绞痛第48页/共140页Control 控制措施：avoid all products containing even small amounts of lactose 避免食用任何含乳糖的食品 第49页/共140页PREVALENCEPREVALENCE第四节 发病率 第50页/共140页The total prevalence of food allergy/food intolerance is not known.总发病率未知Estimates based on data from one country do not necessarily reflect the

28、 prevalence of another country 在某个国家统计得到的数据并不能用到另一个国家，因为：1）frequency and duration of breast feeding 母乳喂养的频率和持续时间2）eating habits饮食习惯3）flora植物群第51页/共140页Children一、儿童 第52页/共140页Food（一）食品allergy to cows milk,egg,and fish predominantly begins before the second year of age 对牛奶、鸡蛋和鱼的过敏性主要发生2岁以前allergy to f

29、ruit,legumes,and vegetables predominantly begins after the second year.对水果、豆类和蔬菜的过敏性主要发生在2岁以后 第53页/共140页Table 1 Prevalence of Rhinitis and Oral Itch in Danish School Children 丹麦学龄儿童中鼻炎和口腔发痒的发病率 Age(yr)Rhinitis(%)Oral itch（%)boys/girls boys/girls 5-7 9.0/5.7 0/0.38-10 8.5/7.1 0.8/1.111-13 14.0/8-5 1.

30、9/1.514-16 17.3/13.0 2.9/2.0第54页/共140页Food Additives Food Additives（二）食品添加剂 Adverse reactions to food additives are found in 1-2%of school children 1-2%学龄儿童对食品添加剂有不良反应The prevalence in younger children is not known.至今不知小年龄儿童的发病率 第55页/共140页AdultsAdults二、成年人 第56页/共140页Food（一）食品In European studies the

31、majority of allergic food reactions in adults are caused by fruits.vegetables,and nuts and are related to pollen allergy 在欧洲，大部分成年人食品过敏性反应是由水果、蔬菜和坚果引起的，且与花粉过敏症有关The prevalence is around 5%发病率在5%左右第57页/共140页probably only 0,5%have symptoms other than oral itch.大约只有0.5%不是口腔发痒症状The prevalence of allergy

32、 to milk,egg,fish.etc.is around 0.2%，牛奶、鸡蛋、鱼等引起的过敏症发病率大约为0.2%第58页/共140页Food Additives Food Additives（二）食品添加剂 The estimated frequency was 0.03-0.15%1982年EEC理论计算值：食品添加剂引起的发病率为0.03-0.15%第59页/共140页In British：theprevalence 大不列颠人：发病率为0.026%Dutch 丹麦：0.4%第60页/共140页Contact Allergens Contact Allergens（三）接触性过敏

33、原 10%Danish women have contact allergy caused by nickel.10%丹麦妇女因镍造成接触性过敏症Up to 10%of these may benefit from a nickel-restricted diet 其中10%以上会因排除镍的饮食而改善第61页/共140页What is contact allergensWhat is contact allergens？In dermally sensitized subjects ingestion of the contact allergen may cause skin flare r

34、eactions or other symptoms,e.g.,in the gastroinlestinal tract 皮肤敏感症受检者摄入接触性过敏原后会导致皮肤潮间带反应或胃肠道症状等其他症状。第62页/共140页Contact AllergensContact Allergens：fragrances 芳香物质food flavors（natural or synthetic）食品风味物Nickel 镍 第63页/共140页Other Adverse Reactions Other Adverse Reactions（四）其它不良反应 1）Celiac disease腹部疾病：Cau

35、se：wheat gliadin and related proteins起因：小麦麦醇溶蛋白和相关蛋白质The prevalence：0.2-0.5%发病率：0.2-0.5%第64页/共140页2）lactase deficiency 乳糖酶缺乏综合征Cause：Lack of lactase起因：缺乏乳糖酶 The prevalence：varies from a few percent in northern European countries to almost the entire adult population in Asia and Africa 发病率：从北欧国家到亚洲和非

36、洲国家，成年人发病率相差好几个百分点 第65页/共140页Conclusion：It is not known whether the prevalence of food allergy or intolerance is increasing 不清楚食品过敏/不耐性的发病率是否有上升趋势 The prevalence of pollen-related food allergies has increased.与花粉相关食品敏感症的发病率在提高。第66页/共140页FOOD ALLERGENS第五节第五节 食品过敏原食品过敏原 第67页/共140页Definition 定义Allergen

37、s are antigens that give rise to allergy.过敏原是能引起敏感的抗原第68页/共140页Where is food allergens from？Pollen花粉Mammals哺乳动物 mites螨other insects其他昆虫 foods食品第69页/共140页Component：过敏原成分：Proteins or glycoproteins with a molecular weight from 3 to 90 kDa,the majority ranging from 10 to 40 kDa 已知结构的过敏原都是蛋白质或糖蛋白，分子量从3kD

38、a到90kDa，大部分在10kDa到40kDa之间第70页/共140页The identified allergens：the first three letters of the genus,space,the first letter of the species,space,and an Arabic number.XXX X X 属 种 阿拉伯数字For example：Lol p 1 refers to the first pollen allergen identified from Lolium perennc,or rye grass Lol p 1表示第一个花粉过敏原，来自L

39、olium perenne 或黑麦草 第71页/共140页Classification 分类majormajor：proteins for which 50%or more of the allergic patients studied have specific IgE“主要的”：能使50%或以上被研究病人具有特异性IgE的蛋白质minorminor“：the remaining allergens are considered minor“次要的”：能使50%以下的被研究病人具有特异性IgE的蛋白质第72页/共140页TheThe Nature Nature of Food Allerg

40、ens of Food Allergens一、过敏原的种类 第73页/共140页To make a complete list of allergenic foods on a global basis is virtually impossible.我们不可能列出一张食品过敏原清单Whether a food allergen causes significant problems in a population is dependent on several factors：某种食品过敏原是否会在消费者中引起明显的问题取决于以下几个方面：第74页/共140页（a）the potency o

41、f the allergen过敏原的效能 some are much more frequent sensitizers lhan others有些抗体比其他抗体造成敏感症的次数更多，e.g.,-lactoglobulin in milk or ovomucoid from egg white如：牛奶中的-乳球蛋白或鸡蛋蛋白中的卵类粘蛋白第75页/共140页（b）the physiochemical properties物化性质：1）The chemical structure,i.e.,the amino acid sequence,and the tertiary structure 化学

42、结构如氨基酸序列，蛋白质三级结构2）heat stability 热稳定性3）digestibility 可消化性4）Structural relationship with epitopes from nonfood allergens 非食品过敏原与抗原决定族之间的结构关系第76页/共140页（c）the frequency of exposure暴露的频率：In Europe allergy to rice and buckwheat is uncommon.在欧洲，稻米和荞麦一般不引起敏感症In Japan rice and buckwheat are common food alle

43、rgens 在日本，稻米和荞麦通常是食品过敏原。第77页/共140页(d)the route of exposure 暴露途径1）aero-allergens：grasses,pollen of trees and herbs，house dust mites，o cat dander 飞散过敏原：草、树或药草的花粉、屋尘螨、猫毛发皮屑 2）work environment：baker工作环境：面包工人3）via the skin：Natural rubber(latex)通过皮肤：天然橡胶第78页/共140页（e）cross-reactions to aero-allergens飞散过敏原的

44、交叉反应1)local species of grass,trees,and herbs and pollution 当地生长的草、树以及药草种类e.g.,Allergy to hazelnuts is common in areas with many birch trees,where birch pollen hay lever is frequent榛实敏感症一般发生在有许多桦树的地区，在这些地区经常发生桦树花粉热2)air pollution空气污染第79页/共140页(f)the age at which the allergen is introduced受过敏原入侵的个体年龄I

45、n early infancy an increased uptake of antigen takes place at a time when the gut-associated lymphoid tissue is still incompletely developed 在幼年早期，在与消化道相关淋巴组织还没有发育好的时候，抗原的摄入量相对较高。第80页/共140页Allergens of Animal Origin二、来源于动物的过敏原 第81页/共140页Milk（一）牛奶 1）Albumin,-lactoglobulin,and immunoglobulins of milk

46、are the most important allergens in infants婴儿：清蛋白、-乳球蛋白和免疫球蛋白2）In older children -lactoglobulin,caseins,and I-lactalbumin may be more reactive.大孩子：-乳球蛋白、酪蛋白和-乳白蛋白 3）in adulthood：casein to be the most frequent allergen 成人期：酪蛋白第82页/共140页cross-reactions交叉反应The majority of patients with allergy to cows

47、milk proteins will also react to proteins from sheeps and goats milk 大部分对牛奶蛋白质有敏感症的病人同样对绵羊奶和山羊奶有敏感症 Cross-reactions between milk from these species is not always present.各种奶之间的交叉反应并不一直存在 第83页/共140页EggsEggs（二）鸡蛋 the second most frequent food allergen in small children after cows milk 在小孩子中大概是仅次于牛奶的食品

48、过敏原 Egg white proteins are reported to elicit allergic reactions more frequently than egg yolk.鸡蛋蛋白比蛋黄更易引起过敏反应第84页/共140页蛋黄中的主要过敏原Protein蛋白质Name分类名molecular weight 分子量(kDa)Content in egg white鸡蛋白中的含量(%)Ovomucoid(*key)卵类粘蛋白Gal d 12800011Ovalbumin 卵清蛋白Gal d 24500054Ovotransferrin or conalbumin卵铁传递蛋白或伴清

49、蛋白Gal d 37800012Lysozyme溶菌酶Gal d 4140003.4第85页/共140页cross-reactions交叉反应:allergy to egg can be correlated to allergy to bird feathers 鸡蛋敏感症与鸟类羽毛敏感症之间有相关性 the major cross-reacting determinants are the livetins from egg yolk.主要交叉反应的决定因素是蛋黄中的卵黄蛋白 第86页/共140页Allergens of Plant OriginAllergens of Plant Ori

50、gin三、来源于植物的过敏原 第87页/共140页The vegetable foods that most commonly cause The vegetable foods that most commonly cause hypersensitivity symptomshypersensitivity symptoms致敏性蔬菜种类hazelnut 榛实Walnut 胡桃Brazil nut 巴西坚果Apple 苹果Almond 杏仁Peach 桃子Plum 李子Cherry 樱桃lPeanut 花生lPeas 豌豆lCarrot 胡萝卜lparsley 欧芹lCelery 芹菜lO