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Anaphylactogenic properties of malted sugars and corn syrup
tract, making for more complete digestion, and thereby diminishes the possibility of the absorption of native ant,ipens t,hrougb the intestinal wall. One may therefore conclude that evaporated milk can be taken with impunity by persons markedly serlsitive to the whey fractions of milk.
Anaphylactogenic Ratner,
Properties
of Malted
Rret, and Gruehl, II. L.:
Sugars
a’nd Corn
Syrup.
Am. J. Dis. (Child. 49: 307. 1935.
It has generally been held that only such food srlbstaltces as cont,ain protein constituents are capable of producin, 03 those altered reactions in rnan which are grouped under the common term allergy. IIowrver, there has recently appeared a preparation of dextrimaltose surai which purports to be nonallergic. The question, therefore, has beru raised as to whether food substances so widel>- IEW~ iu infant feediug and ordinarily designated as carbohydrates may give rise to exacerbations in the allergic person. The substances most commonly- used iu infant feeding, and which were investigated. are standard preparations of malt extracts, of dextrimaltose. antI of coru syriip. The experimental work was carried 011 ill the guinea pig and immunologic methods were used. From their rxperimeiital evidence, Ratner and Gruehl conclude that rnalt extracts and the barlev malt from which they are derived are highly anapllylactoFellic; thex react specifically to the original protein constituent present in barley, hordein. Persons who are sensit,ive to barley may show allergic symptoms aft,el the ingestion of malt extracts and malt brews. The experiments reported make it apparent that pure dextrimaltose. corn syrup, and crystalline sugars, because of the processes to which they are subjected, are nonanaphylactogenic and play no rFle in allergy. The addition of wheat germ or dried milk to nonanaphylactogenic preparations of dext,rimaltose converts them into substances which are definitely anaphylactogenic and may produce allergic exacerbations in persons sensitive to wheat. yeast, or milk. Allergy to carbohydrate foods cannot, therefore, be attributed lo t,he carbohydrates per se but must be ascribed to the protein corlstituellts which itrtl atltletl to w’I’tain compow~d carbohydrate foot1 preparat ioIls.
The Polgpeptan
Treatment
Wien. klin. Wchnschr.
of Alimentary
Idiosyncrasies.
Lirbach, E. :
48: 213, 1935.
The author has devised a new propeptan preparation which contains 12 different specific foodstuffs, as lamb, beef, pork, egg, milk, pot,atoes, spinach, peas. etc.. in amounts of 25 nig. each. One or two of these tablets taken three-quarters of an hour before meals, on an empty stomach, perrnits one eventually to eat the above foods without, diffiAfter some three weeks of such treatment, offending foods culty.
Anaphylactogenic Ratner,
Properties
of Malted
Rret, and Gruehl, II. L.:
Sugars
a’nd Corn
Syrup.
Am. J. Dis. (Child. 49: 307. 1935.
It has generally been held that only such food srlbstaltces as cont,ain protein constituents are capable of producin, 03 those altered reactions in rnan which are grouped under the common term allergy. IIowrver, there has recently appeared a preparation of dextrimaltose surai which purports to be nonallergic. The question, therefore, has beru raised as to whether food substances so widel>- IEW~ iu infant feediug and ordinarily designated as carbohydrates may give rise to exacerbations in the allergic person. The substances most commonly- used iu infant feeding, and which were investigated. are standard preparations of malt extracts, of dextrimaltose. antI of coru syriip. The experimental work was carried 011 ill the guinea pig and immunologic methods were used. From their rxperimeiital evidence, Ratner and Gruehl conclude that rnalt extracts and the barlev malt from which they are derived are highly anapllylactoFellic; thex react specifically to the original protein constituent present in barley, hordein. Persons who are sensit,ive to barley may show allergic symptoms aft,el the ingestion of malt extracts and malt brews. The experiments reported make it apparent that pure dextrimaltose. corn syrup, and crystalline sugars, because of the processes to which they are subjected, are nonanaphylactogenic and play no rFle in allergy. The addition of wheat germ or dried milk to nonanaphylactogenic preparations of dext,rimaltose converts them into substances which are definitely anaphylactogenic and may produce allergic exacerbations in persons sensitive to wheat. yeast, or milk. Allergy to carbohydrate foods cannot, therefore, be attributed lo t,he carbohydrates per se but must be ascribed to the protein corlstituellts which itrtl atltletl to w’I’tain compow~d carbohydrate foot1 preparat ioIls.
The Polgpeptan
Treatment
Wien. klin. Wchnschr.
of Alimentary
Idiosyncrasies.
Lirbach, E. :
48: 213, 1935.
The author has devised a new propeptan preparation which contains 12 different specific foodstuffs, as lamb, beef, pork, egg, milk, pot,atoes, spinach, peas. etc.. in amounts of 25 nig. each. One or two of these tablets taken three-quarters of an hour before meals, on an empty stomach, perrnits one eventually to eat the above foods without, diffiAfter some three weeks of such treatment, offending foods culty.