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This finding has been confirmed in a daycare setting.
這種發(fā)現(xiàn)已經(jīng)在托兒所場景中得到了證明
Conclusions regarding the relevance of
這些結(jié)論應(yīng)該引起
these incidences should be drawn with care
人們的關(guān)注
and the questions of which germs at what time
同時(shí)也要考慮到何種病菌
and at what price should be taken into consideration.
在何時(shí)出現(xiàn)，會造成何種后果
The intake of peanuts in countries of China
中國和東南亞國家的人
and Southeast Asia are comparable to that
與美國人相比
in the United States but the frequency of peanut allergy
對花生的消費(fèi)量差別不大
is significantly less.
但是出現(xiàn)花生敏感的幾率卻少很多
Thus another hypothesis for the increase of
所以又有另一個(gè)假設(shè)，那就是
peanut allergy in the US is that
美國花生敏感人數(shù)的增加
processing of peanuts may play a role.
與花生的加工方式有關(guān)
The protein composition has been found to be pretty
世界各國食品中的蛋白質(zhì)組成形式
consistent around the world but harvesting
都相同，在這種情況下
and processing may have a profound effect
收獲和加工方式就會
on the allergenic properties.
對食物引發(fā)過敏的性質(zhì)起到很大的作用
The quantity of allergenic protein in peanuts
加工方式的不同
can vary extensively with processing
會導(dǎo)致花生中過敏性蛋白
and handling techniques.
數(shù)量的不同
More mature, larger kernels tend to have
越是成熟的，越大的果仁
a higher allergenic protein content than
相比于小一些的果仁
smaller kernels and processing at high heat
過敏性蛋白的含量會更高一些
tends to increase the allergenic protein as well.
高溫加工也是過敏性蛋白增加的原因之一
It has been shown that peanuts roasted 10 minutes
數(shù)據(jù)表明，經(jīng)過烘烤10分鐘的花生
have 22 times higher allergenic protein content
的過敏性蛋白含量
than raw peanuts.
是生花生的22倍
In the United States the consumption of peanuts
跟中國和東南亞國家等
with these allergenic inducing techniques are
花生過敏相對少見的國家相比
far more common than in China or Southeast Asia
美國花生的這種
where peanut allergy is less prevalent.
易導(dǎo)致過敏性蛋白增加的加工方式要更為常見
Sensitization to peanuts typically occurs
被報(bào)告的70%到100%的花生過敏兒童
at an early age with 70 to 100% of peanut allergic
在比較小的年齡時(shí)
children being reported to react
就會出現(xiàn)
to the first known exposure.
對花生的敏感反應(yīng)
It has been suggested that sensitization has occurred
有一種說法，敏感反應(yīng)
before birth.
其實(shí)在出生之前就已經(jīng)發(fā)生了
However no peer reviewed studies have assessed
但是并沒有同行評論的研究
the impact of dietary exposure to peanuts
對花生的飲食方面的接觸
and the subsequent development of allergy to peanuts
和子女的花生過敏的
in the offspring were found.
后續(xù)影響進(jìn)行評估
Food allergies first occur most commonly in infancy
食物過敏通常情況下，在1歲以下的嬰兒中
peaking at 1 year of age and declining by age 3.
最為常見 3歲的時(shí)候會這種過敏就會消失
This may result from decreased enzymes
這其中的原因可能是嬰兒體內(nèi)
to digest proteins,
用于分解蛋白質(zhì)的酶含量少
low IgA antibody levels, relatively low pH
IgA抗體水平低，相對較低的pH值
and an immature gut barrier.
以及不成熟的腸道屏障
The American Academy of Pediatrics currently
目前美國兒科學(xué)會對有可能會生育
has recommendations in place for mothers
有過敏反應(yīng)的嬰兒的母親提供建議
of at-risk infants to avoid allergenic substances
在孕期，哺乳期
while pregnant, lactating and until
及至孩子3歲之前
the child is three years of age.
都要避免接觸會引發(fā)過敏的物質(zhì)
Approximately 2.5% of children younger than 3
有2.5%的3歲以下的兒童
are allergic to milk.
對牛奶過敏
Nearly all infants who develop an allergy to milk
對牛奶過敏的嬰兒
do so in the first year of life.
在1歲之前都會一直這樣
Most children who have milk allergy will
大多數(shù)有牛奶過敏的兒童會在幼兒時(shí)期
outgrow it in the first few years of life.
隨著年齡增長不再對牛奶過敏
Baby formula is often the source of the first allergic
嬰兒代乳品通常是
reaction to milk.
第一個(gè)牛奶過敏原
There are baby formulas on the market
市場上有一些嬰兒代乳品中
that have extensively broken down milk protein
含有被分解的牛奶蛋白質(zhì)
or soy-based formulas
還有一些豆制代乳品
which will often be recommended by a physician
醫(yī)生推薦牛奶過敏的兒童
for a child with milk allergy.
可以飲用這些代乳品
Some hidden sources of milk may be deli meats
有一些熟肉制品中也有可能出現(xiàn)
if the meats were sliced on the same meat slicer
跟牛奶相似的物質(zhì)，因?yàn)槿忸?/div>
as cheese, non-dairy items
可能跟乳酪用同一塊砧板切割
where the milk protein casein may be used
非乳制品中出現(xiàn)牛奶蛋白的原因是
as a binder such as some canned meats
這些物質(zhì)可以被一些罐裝肉
and some canned tuna.
或者罐裝金槍魚來當(dāng)做黏合劑
Reading the food label is the best way
要想了解產(chǎn)品中是否含有
to understand if milk or casein is
牛奶或者酪蛋白，最好的方式
contained in the product.
就是閱讀食品標(biāo)簽
Restaurant foods should always be questions
飯店中的食品一直都存在這樣的問題
as butter, sour cream, milk and cream
比如黃油和酸奶油
are frequently used to enhance flavors
因?yàn)榕Ｄ毯湍逃?/div>
and texture of food.
經(jīng)常被用來改善食品的口味和質(zhì)地d
| 重點(diǎn)單詞 | 查看全部解釋 | |||
| protein | ['prəuti:n] |
想一想再看 n. 蛋白質(zhì) |
||
| contained | [kən'teind] |
想一想再看 adj. 泰然自若的，從容的；被控制的 v. 包含；遏制 |
||
| understand | [.ʌndə'stænd] |
想一想再看 vt. 理解，懂，聽說，獲悉，將 ... 理解為，認(rèn)為< |
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| immature | [.imə'tjuə] |
想一想再看 adj. 不成熟的 |
聯(lián)想記憶 | |
| sensitization | [,sensitai'zeiʃən, -ti'z-] |
想一想再看 n. [化]敏化作用；促進(jìn)感受性；感光度之增強(qiáng) |
||
| relevance | ['relivəns] |
想一想再看 n. 中肯，適當(dāng)，關(guān)聯(lián)，相關(guān)性 |
||
| declining | [di'klainiŋ] |
想一想再看 adj. 下降的，衰落的 動詞decline的現(xiàn)在分詞 |
||
| composition | [.kɔmpə'ziʃən] |
想一想再看 n. 作文，著作，組織，合成物，成份 |
聯(lián)想記憶 | |
| comparable | ['kɔmpərəbl] |
想一想再看 adj. 可比較的，比得上的 |
聯(lián)想記憶 | |
| antibody | ['ænti.bɔdi] |
想一想再看 n. 抗體 |
聯(lián)想記憶 |
