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Pesquisa : D12.776.256.317 [Categoria DeCS]
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[PMID]:28980893
[Au] Autor:Matsuoka R; Shirouchi B; Umegatani M; Fukuda M; Muto A; Masuda Y; Kunou M; Sato M
[Ad] Endereço:1R&D Division,Kewpie Corporation,Sengawa Kewport,2-5-7 Sengawa-cho,Chofu-shi,Tokyo,182-0002,Japan.
[Ti] Título:Dietary egg-white protein increases body protein mass and reduces body fat mass through an acceleration of hepatic ß-oxidation in rats.
[So] Source:Br J Nutr;118(6):423-430, 2017 Sep.
[Is] ISSN:1475-2662
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Egg-white protein (EWP) is known to reduce lymphatic TAG transport in rats. In this study, we investigated the effects of dietary EWP on body fat mass. Male rats, 4 weeks old, were fed diets containing either 20 % EWP or casein for 28 d. Carcass protein levels and gastrocnemius leg muscle weights in the EWP group were significantly higher than those in the casein group. In addition, carcass TAG levels and abdominal fat weights in the EWP group were significantly lower than those in the casein group; adipocyte size in abdominal fat in the EWP group was smaller than that in the casein group. To identify the involvement of dietary fat levels in the rats, one of two fat levels (5 or 10 %) was added to their diet along with the different protein sources (EWP and casein). Abdominal fat weight and serum and hepatic TAG levels were significantly lower in the EWP group than in the casein group. Moreover, significantly higher values of enzymatic activity related to ß-oxidation in the liver were observed in the EWP group compared with the casein group. Finally, abdominal fat weight reduction in the EWP group with the 10 % fat diet was lower than that in the EWP group with the 5 % fat diet. In conclusion, our results indicate that, in addition to the inhibition of dietary TAG absorption reported previously, dietary EWP reduces body fat mass in rats through an increase of body protein mass and the acceleration of ß-oxidation in the liver.
[Mh] Termos MeSH primário: Adiposidade
Proteínas Dietéticas do Ovo/administração & dosagem
Fígado/metabolismo
Músculo Esquelético/fisiologia
[Mh] Termos MeSH secundário: Gordura Abdominal/metabolismo
Adipócitos/metabolismo
Animais
Composição Corporal
Índice de Massa Corporal
Caseínas/administração & dosagem
Dieta
Gorduras na Dieta/administração & dosagem
Clara de Ovo/química
Metabolismo dos Lipídeos
Masculino
Tamanho do Órgão/fisiologia
Ratos
Ratos Sprague-Dawley
Triglicerídeos/sangue
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Caseins); 0 (Dietary Fats); 0 (Egg Proteins, Dietary); 0 (Triglycerides)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171011
[Lr] Data última revisão:
171011
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171006
[St] Status:MEDLINE
[do] DOI:10.1017/S0007114517002306


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[PMID]:28487340
[Au] Autor:Ozawa M; Yoshida D; Hata J; Ohara T; Mukai N; Shibata M; Uchida K; Nagata M; Kitazono T; Kiyohara Y; Ninomiya T
[Ad] Endereço:From the Department of Epidemiology and Public Health (M.O., D.Y., J.H., T.O., N.M., M.S., T.N.), Center for Cohort Studies (D.Y., J.H., N.M., M.S., T.N.), Department of Medicine and Clinical Science (J.H., N.M., T.K.), and Department of Neuropsychiatry (T.O.), Graduate School of Medical Sciences, K
[Ti] Título:Dietary Protein Intake and Stroke Risk in a General Japanese Population: The Hisayama Study.
[So] Source:Stroke;48(6):1478-1486, 2017 Jun.
[Is] ISSN:1524-4628
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:BACKGROUND AND PURPOSE: The influence of dietary protein intake on stroke risk is an area of interest. We investigated the association between dietary protein intake and stroke risk in Japanese, considering sources of protein. METHODS: A total of 2400 subjects aged 40 to 79 years were followed up for 19 years. Dietary protein intake was estimated using a 70-item semiquantitative food frequency questionnaire. The risk estimates for incident stroke and its subtypes were calculated using a Cox proportional hazards model. RESULTS: During the follow-up, 254 participants experienced stroke events; of these, 172 had ischemic stroke, and 58 had intracerebral hemorrhage. Higher total protein intake was significantly associated with lower risks of stroke and intracerebral hemorrhage (both for trend <0.05). With regard to sources of protein, the risks of total stroke and ischemic stroke significantly decreased by 40% (95% confidence interval, 12%-59%) and 40% (5%-62%), respectively, in subjects with the highest quartile of vegetable protein intake compared with those with the lowest one. In contrast, subjects with the highest quartile of animal protein intake had a 53% (4%-77%) lower risk of intracerebral hemorrhage. Vegetable protein intake was positively correlated with intakes of soybean products, vegetable, and algae, whereas animal protein intake was positively correlated with intakes of fish, meat, eggs, and milk/dairy products. Both types of protein intakes were negatively correlated with intakes of rice and alcohol. CONCLUSIONS: Our findings suggest that higher dietary protein intake is associated with a reduced risk of stroke in the general Japanese population.
[Mh] Termos MeSH primário: Isquemia Encefálica/epidemiologia
Hemorragia Cerebral/epidemiologia
Dieta/estatística & dados numéricos
Proteínas Dietéticas do Ovo
Carne/estatística & dados numéricos
Proteínas do Leite
Acidente Vascular Cerebral/epidemiologia
Proteínas de Vegetais Comestíveis
[Mh] Termos MeSH secundário: Adulto
Idoso
Feminino
Seguimentos
Seres Humanos
Japão/epidemiologia
Masculino
Meia-Idade
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Egg Proteins, Dietary); 0 (Milk Proteins); 0 (Vegetable Proteins)
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170719
[Lr] Data última revisão:
170719
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170511
[St] Status:MEDLINE
[do] DOI:10.1161/STROKEAHA.116.016059


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[PMID]:27979074
[Au] Autor:Lambrecht MA; Rombouts I; De Ketelaere B; Delcour JA
[Ad] Endereço:KU Leuven, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: marlies.lambrecht@kuleuven.be.
[Ti] Título:Prediction of heat-induced polymerization of different globular food proteins in mixtures with wheat gluten.
[So] Source:Food Chem;221:1158-1167, 2017 Apr 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Egg, soy or whey protein co-exists with wheat gluten in different food products. Different protein types impact each other during heat treatment. A positive co-protein effect occurs when heat-induced polymerization of a mixture of proteins is more intense than that of the isolated proteins. The intrinsic protein characteristics of globular proteins which enhance polymerization in mixtures with gluten are unknown. In this report, a model was developed to predict potential co-protein effects in mixtures of gluten and globular proteins during heating at 100°C. A negative co-protein effect with addition of lysozyme, no co-protein effect with soy glycinin or egg yolk and positive co-protein effects with bovine serum albumin, (S-)ovalbumin, egg white, whole egg, defatted egg yolk, wheat albumins and wheat globulins were detected. The level of accessible free sulfhydryl groups and the surface hydrophobicity of unfolded globular proteins were the main characteristics in determining the co-protein effects in gluten mixtures.
[Mh] Termos MeSH primário: Proteínas na Dieta/química
Glutens/química
Temperatura Alta
Modelos Químicos
Proteínas de Soja/química
Triticum/química
[Mh] Termos MeSH secundário: Reagentes para Ligações Cruzadas
Dissulfetos/química
Proteínas Dietéticas do Ovo/química
Interações Hidrofóbicas e Hidrofílicas
Polimerização
Dobramento de Proteína
Soroalbumina Bovina/metabolismo
Termodinâmica
Proteínas do Soro do Leite/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Cross-Linking Reagents); 0 (Dietary Proteins); 0 (Disulfides); 0 (Egg Proteins, Dietary); 0 (Soybean Proteins); 0 (Whey Proteins); 27432CM55Q (Serum Albumin, Bovine); 8002-80-0 (Glutens)
[Em] Mês de entrada:1702
[Cu] Atualização por classe:171116
[Lr] Data última revisão:
171116
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161217
[St] Status:MEDLINE


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[PMID]:27869663
[Au] Autor:Wu J; Zeng R; Huang J; Li X; Zhang J; Ho JC; Zheng Y
[Ad] Endereço:Oncology Center, Zhujiang Hospital of Southern Medical University, Guangzhou 510000, China. m15521144080@163.com.
[Ti] Título:Dietary Protein Sources and Incidence of Breast Cancer: A Dose-Response Meta-Analysis of Prospective Studies.
[So] Source:Nutrients;8(11), 2016 Nov 17.
[Is] ISSN:2072-6643
[Cp] País de publicação:Switzerland
[La] Idioma:eng
[Ab] Resumo:Protein is important to the human body, and different sources of protein may have different effects on the risk of breast cancer. Thus, we conducted a meta-analysis to investigate the association between different dietary protein sources and breast cancer risk. PubMed and several databases were searched until December 2015. Relevant articles were retrieved according to specific searching criteria. Forty-six prospective studies were included. The summary relative risk (RR) for highest versus lowest intake was 1.07 (95% confidence interval (CI) 1.01-1.14, ² = 34.6%) for processed meat, 0.92 (95% CI 0.84-1.00, ² = 0%) for soy food, 0.93 (95% CI 0.85-1.00, ² = 40.1%) for skim milk, and 0.90 (95% CI 0.82-1.00, ² = 0%) for yogurt. Similar conclusions were obtained in dose-response association for each serving increase: total red meat (RR: 1.07; 95% CI 1.01-1.14, ² = 7.1%), fresh red meat (RR: 1.13; 95% CI 1.01-1.26, ² = 56.4%), processed meat (RR: 1.09; 95% CI 1.02-1.17, ² = 11.8%), soy food (RR: 0.91; 95% CI 0.84-1.00, ² = 0%), and skim milk (RR: 0.96; 95% CI 0.92-1.00, ² = 11.9%). There was a null association between poultry, fish, egg, nuts, total milk, and whole milk intake and breast cancer risk. Higher total red meat, fresh red meat, and processed meat intake may be risk factors for breast cancer, whereas higher soy food and skim milk intake may reduce the risk of breast cancer.
[Mh] Termos MeSH primário: Neoplasias da Mama/epidemiologia
Neoplasias da Mama/prevenção & controle
Proteínas na Dieta/administração & dosagem
Proteínas na Dieta/efeitos adversos
[Mh] Termos MeSH secundário: Animais
Neoplasias da Mama/diagnóstico
Proteínas Dietéticas do Ovo/administração & dosagem
Feminino
Dieta Saudável
Seres Humanos
Incidência
Produtos da Carne/efeitos adversos
Proteínas do Leite/administração & dosagem
Razão de Chances
Aves Domésticas
Estudos Prospectivos
Fatores de Proteção
Recomendações Nutricionais
Carne Vermelha/efeitos adversos
Medição de Risco
Fatores de Risco
Comportamento de Redução do Risco
Proteínas de Soja/administração & dosagem
Proteínas de Vegetais Comestíveis/administração & dosagem
[Pt] Tipo de publicação:JOURNAL ARTICLE; META-ANALYSIS; REVIEW
[Nm] Nome de substância:
0 (Dietary Proteins); 0 (Egg Proteins, Dietary); 0 (Milk Proteins); 0 (Soybean Proteins); 0 (Vegetable Proteins)
[Em] Mês de entrada:1704
[Cu] Atualização por classe:170410
[Lr] Data última revisão:
170410
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161122
[St] Status:MEDLINE


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[PMID]:27109436
[Au] Autor:Pencharz PB; Elango R; Wolfe RR
[Ad] Endereço:a Research Institute, The Hospital for Sick Children, 555 University Avenue, Toronto, ON M5G 1X8, Canada.
[Ti] Título:Recent developments in understanding protein needs - How much and what kind should we eat?
[So] Source:Appl Physiol Nutr Metab;41(5):577-80, 2016 May.
[Is] ISSN:1715-5320
[Cp] País de publicação:Canada
[La] Idioma:eng
[Ab] Resumo:A novel method has been developed to determine protein requirements, which is called indicator amino acid oxidation (IAAO). This technique has been validated by comparison with the "gold standard" nitrogen balance. Using IAAO we have shown that minimum protein requirements have been underestimated by 30%-50%. The National Academy of Sciences has for macro-nutrients proposed "Acceptable Macronutrient Distribution Ranges", which for protein is 10% to 35% of total energy. In practice, we suggest 1.5-2.2 g/(kg·day) of a variety of high-quality proteins.
[Mh] Termos MeSH primário: Proteínas na Dieta/administração & dosagem
Proteínas na Dieta/análise
Necessidades Nutricionais
[Mh] Termos MeSH secundário: Aminoácidos/metabolismo
Proteínas Dietéticas do Ovo
Ingestão de Energia
Qualidade dos Alimentos
Seres Humanos
Refeições
Proteínas do Leite
Oxirredução
Carne Vermelha
Proteínas de Vegetais Comestíveis
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Nm] Nome de substância:
0 (Amino Acids); 0 (Dietary Proteins); 0 (Egg Proteins, Dietary); 0 (Milk Proteins); 0 (Vegetable Proteins)
[Em] Mês de entrada:1702
[Cu] Atualização por classe:170210
[Lr] Data última revisão:
170210
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160426
[St] Status:MEDLINE
[do] DOI:10.1139/apnm-2015-0549


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[PMID]:26897338
[Au] Autor:De Silva C; Dhanapala P; Doran T; Tang ML; Suphioglu C
[Ad] Endereço:NeuroAllergy Research Laboratory (NARL), School of Life and Environmental Sciences, Faculty of Science, Engineering and Built Environment, Deakin University, 75 Pigdons Road, Geelong, 3216 VIC, Australia; Poultry CRC, P.O. Box U242, University of New England, Armidale, 2351 NSW, Australia.
[Ti] Título:Molecular and immunological analysis of hen's egg yolk allergens with a focus on YGP42 (Gal d 6).
[So] Source:Mol Immunol;71:152-60, 2016 Mar.
[Is] ISSN:1872-9142
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Allergy to hen's (Gallus domesticus) egg white is one of the most common forms of food allergy. Allergy to hen's yolk also exists however, to a lesser extent when compared to egg white allergy. Two minor allergens from the hen's egg yolk known as α-livetin (Gal d 5) and YGP42 (Gal d 6) were discovered recently. In this study, we investigated whether sensitization to egg white is associated with reactivity to egg yolk as well. Sera obtained from 25 patients with allergy to egg white were tested for specific IgE binding for egg yolk proteins through western immunoblotting. 36% of patients were found with true IgE-sensitization against egg yolk proteins. It was found that most of the IgE reactive yolk proteins were fragments of major precursor proteins of hen; vitellogenin-1 (VTG-1), vitellogenin-2 (VTG-2) and apolipoprotein B (Apo B). The egg yolk allergen Gal d 6 is the C-terminal part of VTG-1 and was found to be allergenic in significant percentage of egg white allergy patients. These results highlight the significance of Gal d 6 as an important allergen of egg yolk. Therefore, the secondary aim of this study involved developing a recombinant version of YGP42 in an Escherichia coli expression system. Recombinant Gal d 6 (rGal d6) was expressed as a fusion peptide with a 6 × His tag and purified using metal chelating resin. The inhibition ELISA results showed that rYGP42 was IgE reactive and was able to inhibit IgE binding to crude egg yolk (CEY) by up to 30%. Traditionally, it was thought that allergy to egg yolk occurred independently from sensitization to egg white. This study underlies the importance of concomitant sensitization to egg yolk proteins in patients allergic to egg white. Evidence reported in this study strongly suggests that egg yolk has potentially undiscovered allergens and therefore warrants further investigation. Furthermore, IgE reactive Gal d 6 presented in this study has the potential to be used in diagnosis and immunotherapy to treat egg allergy.
[Mh] Termos MeSH primário: Alérgenos/imunologia
Hipersensibilidade a Ovo/imunologia
Proteínas Dietéticas do Ovo/efeitos adversos
Proteínas Dietéticas do Ovo/imunologia
Gema de Ovo/efeitos adversos
[Mh] Termos MeSH secundário: Animais
Western Blotting
Galinhas
Clara de Ovo/efeitos adversos
Ensaio de Imunoadsorção Enzimática
Feminino
Espectrometria de Massas
Proteínas Recombinantes/imunologia
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Nm] Nome de substância:
0 (Allergens); 0 (Egg Proteins, Dietary); 0 (Recombinant Proteins)
[Em] Mês de entrada:1608
[Cu] Atualização por classe:160316
[Lr] Data última revisão:
160316
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160222
[St] Status:MEDLINE


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[PMID]:26841082
[Au] Autor:Katekhong W; Charoenrein S
[Ad] Endereço:Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
[Ti] Título:Changes in physical and gelling properties of freeze-dried egg white as a result of temperature and relative humidity.
[So] Source:J Sci Food Agric;96(13):4423-31, 2016 Oct.
[Is] ISSN:1097-0010
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: The quality of dried egg white with respect to functional properties can be affected by storage conditions. The effect of temperature and relative humidity (RH) on changes in colour and gelling properties in freeze-dried egg white (FDEW) during storage was investigated. RESULTS: The glass transition temperature (Tg ) of FDEW decreased with increasing % RH. The colour of FDEW stored at 60 °C was darker yellow than those at 40 and 25 °C, particularly at high % RH. RH had no effect on hardness and water-holding capacity (WHC) of gels made from FDEW stored at 25 °C for 1 week. However, hardness and WHC of gels from FDEW stored at higher temperatures; 40 °C, 48% RH and 60 °C, 11% RH dramatically increased. These results related to the differential scanning calorimeter thermograms which showed a broadening peak with lower enthalpy of protein denaturation. Moreover, the protein's SDS-PAGE pattern in the samples stored at high temperatures or RH levels showed protein aggregation. CONCLUSION: Storage of FDEW at high temperature and RH levels induced protein conformation changes. These have contributed to protein aggregation which affected the gelling properties of FDEW. © 2016 Society of Chemical Industry.
[Mh] Termos MeSH primário: Proteínas Dietéticas do Ovo/química
Clara de Ovo/química
Qualidade dos Alimentos
Armazenamento de Alimentos/métodos
Alimentos em Conserva/análise
[Mh] Termos MeSH secundário: Cor
Proteínas Dietéticas do Ovo/análise
Clara de Ovo/economia
Liofilização
Géis
Dureza
Temperatura Alta/efeitos adversos
Umidade
Reação de Maillard
Fenômenos Físicos
Agregados Proteicos
Conformação Proteica
Desnaturação Proteica
Tailândia
Temperatura de Transição
Água/análise
[Pt] Tipo de publicação:COMPARATIVE STUDY; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Egg Proteins, Dietary); 0 (Gels); 0 (Protein Aggregates); 059QF0KO0R (Water)
[Em] Mês de entrada:1705
[Cu] Atualização por classe:170523
[Lr] Data última revisão:
170523
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160204
[St] Status:MEDLINE
[do] DOI:10.1002/jsfa.7653


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[PMID]:26389951
[Au] Autor:Andersen CJ
[Ad] Endereço:Department of Biology, Fairfield University, Fairfield, CT 06824, USA. candersen@fairfield.edu.
[Ti] Título:Bioactive Egg Components and Inflammation.
[So] Source:Nutrients;7(9):7889-913, 2015 Sep 16.
[Is] ISSN:2072-6643
[Cp] País de publicação:Switzerland
[La] Idioma:eng
[Ab] Resumo:Inflammation is a normal acute response of the immune system to pathogens and tissue injury. However, chronic inflammation is known to play a significant role in the pathophysiology of numerous chronic diseases, such as cardiovascular disease, type 2 diabetes mellitus, and cancer. Thus, the impact of dietary factors on inflammation may provide key insight into mitigating chronic disease risk. Eggs are recognized as a functional food that contain a variety of bioactive compounds that can influence pro- and anti-inflammatory pathways. Interestingly, the effects of egg consumption on inflammation varies across different populations, including those that are classified as healthy, overweight, metabolic syndrome, and type 2 diabetic. The following review will discuss the pro- and anti-inflammatory properties of egg components, with a focus on egg phospholipids, cholesterol, the carotenoids lutein and zeaxanthin, and bioactive proteins. The effects of egg consumption of inflammation across human populations will additionally be presented. Together, these findings have implications for population-specific dietary recommendations and chronic disease risk.
[Mh] Termos MeSH primário: Dieta
Gorduras na Dieta/administração & dosagem
Proteínas Dietéticas do Ovo/administração & dosagem
Ovos
Alimento Funcional
Inflamação/prevenção & controle
[Mh] Termos MeSH secundário: Doença Crônica
Comorbidade
Gorduras na Dieta/efeitos adversos
Proteínas Dietéticas do Ovo/efeitos adversos
Ovos/efeitos adversos
Alimento Funcional/efeitos adversos
Nível de Saúde
Seres Humanos
Inflamação/diagnóstico
Inflamação/epidemiologia
Inflamação/metabolismo
Mediadores da Inflamação/metabolismo
Fatores de Risco
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Nm] Nome de substância:
0 (Dietary Fats); 0 (Egg Proteins, Dietary); 0 (Inflammation Mediators)
[Em] Mês de entrada:1606
[Cu] Atualização por classe:170220
[Lr] Data última revisão:
170220
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:150922
[St] Status:MEDLINE
[do] DOI:10.3390/nu7095372


  9 / 241 MEDLINE  
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[PMID]:26102461
[Au] Autor:Calvani M; Arasi S; Bianchi A; Caimmi D; Cuomo B; Dondi A; Indirli GC; La Grutta S; Panetta V; Verga MC
[Ad] Endereço:Operative Complex Unit of Pediatrics, S. Camillo-Forlanini Hospital, Rome, Italy.
[Ti] Título:Is it possible to make a diagnosis of raw, heated, and baked egg allergy in children using cutoffs? A systematic review.
[So] Source:Pediatr Allergy Immunol;26(6):509-21, 2015 Sep.
[Is] ISSN:1399-3038
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The diagnosis of IgE-mediated egg allergy lies both on a compatible clinical history and on the results of skin prick tests (SPTs) and IgEs levels. Both tests have good sensitivity but low specificity. For this reason, oral food challenge (OFC) is the ultimate gold standard for the diagnosis. The aim of this study was to systematically review the literature in order to identify, analyze, and synthesize the predictive value of SPT and specific IgEs both to egg white and to main egg allergens and to review the cutoffs suggested in the literature. A total of 37 articles were included in this systematic review. Studies were grouped according to the degree of cooking of the egg used for OFC, age, and type of allergen used to perform the allergy workup. In children <2 years, raw egg allergy seems very likely when SPTs with egg white extract are ≥4 mm or specific IgEs are ≥1.7 kUA /l. In children ≥2 years, OFC could be avoided when SPTs with egg white extract are ≥10 mm or prick by prick with egg white is ≥14 mm or specific IgE is ≥7.3 kUA /l. Likewise, heated egg allergy can be diagnosed if SPTs with egg white extract are >5 and >11 mm in children <2 and ≥2 years, respectively. Further and better-designed studies are needed to determine the remaining diagnostic cutoff of specific IgE and SPT for heated and baked egg allergy.
[Mh] Termos MeSH primário: Culinária
Hipersensibilidade a Ovo/diagnóstico
Proteínas Dietéticas do Ovo/efeitos adversos
Clara de Ovo/efeitos adversos
Imunoglobulina E/imunologia
Testes Intradérmicos
Alimentos Crus/efeitos adversos
Testes Sorológicos
[Mh] Termos MeSH secundário: Adolescente
Fatores Etários
Biomarcadores/sangue
Criança
Pré-Escolar
Hipersensibilidade a Ovo/sangue
Hipersensibilidade a Ovo/imunologia
Proteínas Dietéticas do Ovo/imunologia
Seres Humanos
Imunoglobulina E/sangue
Lactente
Testes Intradérmicos/normas
Valor Preditivo dos Testes
Testes Sorológicos/normas
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Nm] Nome de substância:
0 (Biomarkers); 0 (Egg Proteins, Dietary); 37341-29-0 (Immunoglobulin E)
[Em] Mês de entrada:1606
[Cu] Atualização por classe:150911
[Lr] Data última revisão:
150911
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:150624
[St] Status:MEDLINE
[do] DOI:10.1111/pai.12432


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[PMID]:26050141
[Au] Autor:Davis N; Egan M; Sicherer SH
[Ad] Endereço:Division of Pediatric Allergy and Immunology, Department of Pediatrics, Jaffe Food Allergy Institute, Icahn School of Medicine at Mount Sinai, New York, NY.
[Ti] Título:Factors resulting in deferral of diagnostic oral food challenges.
[So] Source:J Allergy Clin Immunol Pract;3(5):811-2.e1, 2015 Sep-Oct.
[Is] ISSN:2213-2201
[Cp] País de publicação:United States
[La] Idioma:eng
[Mh] Termos MeSH primário: Anafilaxia/diagnóstico
Hipersensibilidade Alimentar/diagnóstico
Imunização/métodos
[Mh] Termos MeSH secundário: Administração Oral
Adolescente
Alérgenos/administração & dosagem
Alérgenos/imunologia
Anafilaxia/etiologia
Criança
Pré-Escolar
Proteínas Dietéticas do Ovo/imunologia
Feminino
Seguimentos
Hipersensibilidade Alimentar/complicações
Seres Humanos
Masculino
Nozes/imunologia
Cooperação do Paciente
Educação de Pacientes como Assunto
Relações Médico-Paciente
Inquéritos e Questionários
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Nm] Nome de substância:
0 (Allergens); 0 (Egg Proteins, Dietary)
[Em] Mês de entrada:1607
[Cu] Atualização por classe:150912
[Lr] Data última revisão:
150912
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:150608
[St] Status:MEDLINE



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