unit 17 - Study Guide Unit 17 Food Allergens and...

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Study Guide, Unit 17: Food Allergens and Intolerances Key concepts and facts: Understand and be able to define the following terms: 1. Anaphylactic shock-most severe result of allergic reactions; reduced oxygen supply to the heart and other tissues due to the body’s reaction to an allergen in food Symptoms: paleness, a flush discoloration of the lips and fingertips, a “faceless” expression, weak and rapid pulse, and difficulty breathing 2. Antibodies-proteins the body makes to fight allergens 3. Celiac disease-disease characterized by inflammation of the small intestine lining resulting from a genetically based intolerance to gluten Inflammation produces diarrhea, fatty stools, weight loss, and vitamin and mineral deficiencies 4. Double-blind, placebo-controlled food challenge-test used to determine the presence of a food allergy or other adverse reaction to a food Neither patient or care provider know whether a suspected offending food or a placebo is being tested 5. Food allergen-substance in food identified as harmful by the body that elicits an allergic reaction from the immune system (almost always a protein) 6. Food allergy-adverse reaction to a normally harmless substance in food that involves the immune system 7. Food intolerance-adverse reaction to a normally harmless substance in food that does not involve the immune system 8.
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This note was uploaded on 09/09/2011 for the course FDSC 150 taught by Professor Staff during the Spring '08 term at SUNY Buffalo.

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unit 17 - Study Guide Unit 17 Food Allergens and...

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