Biochemistry

manifestation of defects in the membrane and matrix organization of the lysosome enzyme apparatus. Food allergies are caused by a very wide range of foods. In some cases, allergy manifestations may result from the formation of persistent modified protein substances in the body itself, which become unfamiliar to the body and cause the formation of specific antibodies. The most common food allergens are proteins ofegg, milk, and wheat. Allergic reactions to fish, shellfish, strawberries, nuts, tomatoes, chocolate, bananas, citrus fruits are also very common. Described are cases of allergies to certain types of meat, such as pork. Today, by scientists researched the chemical nature of the most important food allergens. So, in lactic products they are a-lactoglobulins A and B. Other milk proteins, lactoalbumin and various casein fractions, have slightly less pronounced allergic properties. An allergy can only be observed to a certain type of milk, for example, cow's milk. For therapeutic purposes, cow's milk is replaced with goat's milk, and milk substitutes from plant products are also used, for example, the so-called "soybean" or "peanut" milk. In the composition of egg products, albumin has the most pronounced allergic properties. A small amount of egg white in food or even the smell of fish and parsley is enough to cause a particularly allergic reaction in especially sensitive people. Prevention and treatment of food allergies consists in the exclusion of intolerable foods from the daily diet, i.e., in the creation of so-called elimination diets that do not contain food allergens. CONTROL QUESTIONS AND TASKS: 1. What is the biological and nutritional value of a product? 2. What are the essential components of nutrition, which products are their sources? . 3. What are nutrients, which of them relate to macronutrients, which to micronutrients? 4. Transfer the toxic components of food. 5. What conditions are necessary to maintain the purity of the internal environment of the body? 6. What is a balanced diet? 7. What are the protective components of food? 8. What is food allergy and what is it associated with? 300