Soy Preparations Are Potentially Dangerous Factors in the Course of a Food Allergy.

Clicks: 360
ID: 70883
2019
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This article has not been analysed, so there is no overall score — reader engagement is measured and shown alongside.
AI Quality Assessment
Not analyzed
Readership in this journal
Steady

Ranked #21 of 115 articles by views in Foods (Basel, Switzerland)

Most read Least read

Bar heights use a square-root scale.

Mint this article as an NFT
Not yet minted

Create a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.

5 SUSD one-off · no wallet required
Sign in to mint
Abstract
The special properties of soy preparations make them common additives for food production and can be dangerous for sensitive individuals. Our aim was to check consumers' awareness of potential risks of soy preparations added to numerous food products, depending on respondents' education, and to evaluate immunoreactive properties of chosen soy preparations. A personal questionnaire was used. Respondents ( = 251) were aged 23-28 years old, lived in Poland, and were graduates or students in their last year of food technology, medicine, and university of technology. The slot blot and Western blotting methods were used to mark immunoreactivity of soy preparations. It was shown that most respondents often or usually read labels of food products they buy. The surveyed indicated protein is the allergenic component in soy. Almost half of them were of the opinion that hydrolysis removes the allergenic properties of soy. Most of the medical students surveyed thought that people allergic to soy may consume products that contain soy preparations. The analytical results indicated that soy preparation contained protein fractions that were immunoreactive with sera of allergenic patients. It was proven that preparations, even hydrolysates, contain immunoreactive proteins that may be the source of hidden allergens, even though they are not recognized as dangerous by well-educated respondents.
Reference Key
jdrusekgoliska2019soyfoods Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Jędrusek-Golińska, Anna;Piasecka-Kwiatkowska, Dorota;Zielińska, Paulina;Zielińska-Dawidziak, Magdalena;Szymandera-Buszka, Krystyna;Hęś, Marzanna;
Journal Foods (Basel, Switzerland)
Year 2019
DOI
E655
URL
Keywords
qualitative research consumer awareness immunoreactivity soy preparations

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.