On the trail of food allergies

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Development of methods for a more specific diagnosis of food allergies and investigation of the pathomechanisms of respiratory allergies

One focus of research by the Immunology Working Group in the Biotechnology Department is food allergies caused by allergens of animal origin. Allergic reactions to food are among the most common and dangerous IgE-mediated allergies, as they can cause life-threatening anaphylactic reactions. This project focuses on allergens, i.e. the molecules that can trigger food allergies.

Department

Applied Life Sciences

The researchers are investigating which molecules of various meat extracts react with IgE antibodies of the affected individuals. The blood sera come from patients at the Allergy Centre Floridsdorf and the Hospital La Paz in Madrid, with which the research group cooperates. The research results also serve as a basis for developing new treatment strategies for allergy sufferers. In industrialised countries, thirty percent of the population suffer from IgE-mediated allergies. Although food allergies cause dangerous, sometimes even life-threatening reactions, little is known about meat allergies in particular.