Bulletin "Veterinary biotechnology"

Veterynarna biotehnologija – Veterinary biotechnology, 2018, 32(1), 453-458 [in Ukrainian]. https://doi.org/10.31073/vet_biotech32(1)-61

HAIDEI O., e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.GARKAVENKO T., e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.PISHCHANSKYI O., e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

State Scientific and Research Institute of Laboratory Diagnostics and Veterinary and Sanitary Expertise


Introduction. One of the most common problems today is allergy, which manifests in variety of clinical manifestations: from reddening, skin rashes to quince oedema and anaphylactic shock. In addition, it affects not only adults but also children. The leading place among allergens is occupied food allergens, which are estimated at about fourteen. One of the main, in terms of the effect on the body is gluten – a protein (gluten), which is in cereals (wheat, rye, barley, oats, etc.), the intolerance of which causes the disease of celiac disease. The spread of celiac disease is the same in all regions of the world and it affects about 1% of the population of each country.

The goal of the work was to analyze the situation with regard to the spread of food allergens in the world and Ukraine and the consequences of their effects on the human body.

Results of research and discussion. Now in Ukraine, the disease is diagnosed only in 2500 people, of whom 1,500 are children, due to the complexity, duration and high cost of diagnosis. However, in fact, approximately 400–450 thousand Ukrainians live with this diagnosis, and even do not suspect this is a potentially dangerous disease. Most of them are children. Taking into account the aforementioned, it is necessary to carry out laboratory control of food products for the content of gluten and other allergens and to make necessary amendments to the Ukrainian legislation.

Conclusions and prospects for further research. For Ukraine, the problem of allergic reactions, in particular, individual intolerance of gluten is relevant and needs to be addressed, since 400–450 thousand people are ill with celiac disease. The lack of state legislative and regulatory documents on food allergens leads to the neglect of the manufacturers of laboratory control of products and, accordingly, their markings on the content of allergens. Therefore, there is a need for the development and implementation of legislative documents in Ukraine that will regulate the control of allergens in products and the corresponding labeling. Given the urgency and importance of this problem, it is necessary to organize effective laboratory control of food products for the content of gluten and other food allergens and to develop and implement a program for their monitoring in food products, special diet and baby food, correct labeling of these products and harmonization of Ukrainian legislation with European requirements.

Keywords: allergens, allergic reactions, gluten, gluten intolerance, celiac disease.


  1. Greenhawt, M. (2013). Food allergies. (Nabel E.G. Eds.). Hamilton: ON: BC Decker.
  2. Katz, D.L. & Friedman, R.S.C. (2008). Food allergy and intolerance. Nutrition in clinical practice. Philadelphia: Lippincott Williams and Wilkins.
  3. Groetch, M.E., Nowak-Wegrzyn, A.H., Quann, E., Boccella, J., Czerkies, L., Nutten, S. et al. (2016). Introduction of Allergen-Containing Foods: Feeding Infants and Toddlers Study (FITS) Jour. of Allergy and Clinical Immunology, 141, 2, 401.
  4. Lundin, K.E. & Wijmenga, C. (2015). Celiac disease and autoimmune disease-genetic overlap and screening. Nat. Rev. Gastroenterol Hepatol, 12 (9), 507–515.
  5. Celiac disease World Gastroenterology Organisation Global Guidelines. (2016). www.worldgastroenterology.org. Retrieved from http://www.worldgastroenterology.org/UserFiles/file/guidelines/celiac-disease-english-2016.pdf.
  6. Fasano, A. (2003). Prevalence of celiac disease in at-risk and not-at-risk groups in the United States: a large multicenter study. Arch. Intern. Med, 163(3), 286–292.
  7. Fasano, A. & Catassi, C. (2012). Clinical practice. Celiac disease. The New England Journal of Medicine, 367(25), 2419–2426.
  8. See, J. & Murray, J.A. (2006). Gluten-free diet: the medical and nutrition management of celiac disease. Nutr. Clin. Pract., 21(1), 1–15.
  9. Samsel, A. & Seneff, S. (2013). Glyphosate, pathways to modern diseases ll: Celiac sprue and gluten intolerance. Interdisciplinare toxicology, 6(4), 159–184.
  10. Greer, F.R., Sicherer, S.H., Burks, A.W., American Academy of Pediatrics Committee on Nutrition; American Academy of Pediatrics Section on Allergy and Immunology (2008). Effects of early nutritional interventions on the development of atopic disease in infants and children: The role of maternal dietary restriction, breastfeeding, timing of introduction of complementary foods, and hydrolyzed formulas. Pediatrics, 121(1), 183–191.

Download full text in PDF