کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5849855 | 1561769 | 2015 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Steviol glycoside safety: Are highly purified steviol glycoside sweeteners food allergens?
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کلمات کلیدی
FSANZEuropean Food Safety AgencyFDAJECFADTHEFSAStevia rebaudianaGRASCDCADI - NAMEFood allergy - آلرژی غذاییSteviol glycosides - استیوول گلیکوزیدgenerally recognized as safe - به طور کلی به عنوان امن شناخته شده استLTP - تقویت طولانی مدت یا LTP Tlp - تلفنDelayed type hypersensitivity - حساسیت نوع تاخیریAcceptable daily intake - دریافت روزانه قابل قبولWorld Health Organization - سازمان بهداشت جهانیFood and Drug Administration - سازمان غذا و داروsci - علمیsesquiterpene lactone - لاکتون سسکویتپنJoint FAO/WHO Expert Committee on Food Additives - مجمع متخصص FAO / WHO در مورد مواد افزودنی مواد غذاییCDC, Centers for Disease Control and Prevention - مراکز مدیریت و پیشگیری بیماریmilligram - میلی گرمlipid transfer protein - پروتئین انتقال لیپیدThaumatin-like protein - پروتئین مشابه با تاماتینWHO - کهkilogram - کیلوگرم
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Steviol glycoside safety: Are highly purified steviol glycoside sweeteners food allergens? Steviol glycoside safety: Are highly purified steviol glycoside sweeteners food allergens?](/preview/png/5849855.png)
چکیده انگلیسی
Steviol glycoside sweeteners are extracted from the plant Stevia rebaudiana (Bertoni), a member of the Asteraceae (Compositae) family. Many plants from this family can induce hypersensitivity reactions via multiple routes of exposure (e.g., ragweed, goldenrod, chrysanthemum, echinacea, chamomile, lettuce, sunflower and chicory). Based on this common taxonomy, some popular media reports and resources have issued food warnings alleging the potential for stevia allergy. To determine if such allergy warnings are warranted on stevia-based sweeteners, a comprehensive literature search was conducted to identify all available data related to allergic responses following the consumption of stevia extracts or highly purified steviol glycosides. Hypersensitivity reactions to stevia in any form are rare. The few cases documented in the peer-reviewed literature were reported prior to the introduction of high-purity products to the market in 2008 when many global regulatory authorities began to affirm the safety of steviol glycosides. Neither stevia manufacturers nor food allergy networks have reported significant numbers of any adverse events related to ingestion of stevia-based sweeteners, and there have been no reports of stevia-related allergy in the literature since 2008. Therefore, there is little substantiated scientific evidence to support warning statements to consumers about allergy to highly purified stevia extracts.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food and Chemical Toxicology - Volume 75, January 2015, Pages 71-78
Journal: Food and Chemical Toxicology - Volume 75, January 2015, Pages 71-78
نویسندگان
Jonathan D. Urban, Michael C. Carakostas, Steve L. Taylor,