allergen

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allergen

any substance capable of inducing an allergy

allergen

[′al·ər‚jen]
(immunology)
Any antigen, such as pollen, a drug, or food, that induces an allergic state in humans or animals.
References in periodicals archive ?
So instead of avoiding allergenic foods, children, and even pregnant women, should consume them in healthy quantities, especially in developed countries like the UAE where food is produced in safe and hygienic conditions," he advised.
The type of grass you grow can also have an allergenic effect.
The scientists plan to identify other modified allergenic proteins in the environment and hope, in collaboration with biomedical researchers, to study their effects on the human immune system, which may also be affected by other physiological factors.
AAAI, however, reminded moms to only introduce these highly allergenic foods in small amounts after other solid foods have been fed and tolerated.
While proof-of-concept animal-model studies and tests for safety and efficacy still need to be conducted before tannic acid can be used to develop less allergenic peanut products, says Chung, the study shows that tannic acid holds promise as a scavenger that binds to allergenic peanut proteins and keeps those proteins from being released in the stomach and gut after ingestion.
It would be necessary to know the potential of these molecules to elicit an allergenic reaction, and after clinical trials, try to understand which immune responses are activated.
In 2008, the AAP recommended that complementary foods should not be introduced before 4-6 months and noted that there is no indication that delayed introduction of certain foods, including allergenic foods such as wheat, fish, egg, and peanut-containing products, protects against atopic disease (Pediatrics 2008;121:183-91).
How to cook for food allergies explains why allergenic ingredients such as wheat, eggs and dairy products are so commonly used in recipes.
Gunter Verheugen, commissioner for enterprise and industry, could propose banning 35 allergenic substances already banned from cosmetics, and imposing labelling on 26 others.
As the development of new types of allergy treatments grows, the need for diverse and well-characterized allergenic source materials grows as well.
REDALL is designed to investigate alternative food-processing technologies and reduce the allergenic potency of animal-derived foods; part of the study involves determining the perceived prevalence of food allergy in Europe as well as which foods are most suspect.
It also allows the use of the allergenic food coloring carmine.