- Email: [email protected]
Identification of new food allergens of public health relevance
S46
Abstracts / Toxicology Letters 221S (2013) S31–S56
Jonathan O’B Hourihane
limitsfor maximum residual levels of allergenic proteins in such ingredientsupon which cases for exemption can be based. The absence of internationally agreed allergen thresholds(action levels) leads toinconsistency in the approaches taken by food businesses to their decision-making on whether or not to use allergen cross contact precautionary labelling on their products. It is also one possible reason for differences in the approaches taken by different regulatory bodies when deciding on appropriate enforcement actions for foods where allergen cross contact has been detected. This presentation will set out a regulatory approach to allergen risk assessment,including labelling of intentional ingredients, exemptions from statutory allergen labelling requirements and ‘free-from’ claims, as well as assessing the risk posed by possible allergen cross contact.
Paediatrics, University College Cork, Ireland
http://dx.doi.org/10.1016/j.toxlet.2013.06.167
process providing pharmaceutical industry with new assays which might decrease the current huge gap between in vitro and in vivo assays. http://dx.doi.org/10.1016/j.toxlet.2013.06.164 Workshop 12: Identifying, assessing and managing allergens in food
W12-1 Trends in food allergy and impact on public health
Food allergy is a major focus of clinical/public health attention. Issues of regulatory importance such as the use of precautionary labelingare the focus of EU and FDA attention and clinical decisions remain difficult over who should have adrenaline autoinjectors available and who should be offered immune-modulatory treatments. The avoidance of the most allergenic foods in infancy (milk, egg, peanut) does not appear to prevent the initiation of these food allergies at a population level. Conversely studies are exploring the effect of early introduction of such foods to promote the acquisition of oral tolerance to these foods, like other foods not known for their allergenicity.The clinical management of established food allergy is changing rapidly at present, moving from advice about extreme vigilance and stringent, total avoidance of allergens to cautious exposure to allergens whose antigenicity is attenuated by processing such as heating. This is not advised for all food allergens however, as peanut’s allergenicity is increased by heating, unlike egg and milk,which are decreased. New food allergies are constantly being described but their impact on public health cannot be accurately assessed on the basis of anecdotal reports. Europe-wide studies have allowed the characterization of paediatric food allergies in different regions of Europe, showing distinct regional patterns that must be considered by EU and other regulators. Such collaborative international studies are continuing and will soon enable to map how infant allergies resolve or persist as children grow up and whether new allergies develop in these well characterized populations.
W12-3 Identification of new food allergens of public health relevance Geert Houben TNO, Zeist, The Netherlands
Sue Hattersley
Identification of food allergens of public health relevance is important for various reasons. For existing known allergens, it may help in the prioritization of allergens to be covered in labeling legislation: which allergenic ingredients or ingredients derived from an allergenic source should be labeled because of a potential allergenic risk and which not? Identification of food allergens of public health relevance is also important in the allergenicity assessment of novel food proteins and proteins from biotechnology/genetically modified species and the subsequent safety assessment and decision regarding market approval for foods or food ingredients containing these proteins. Yet, today, there is no generally applicable quantitative hazard assessment approach for the identification of food allergens of public health relevance. TNO is developing a quantitative approach for the identification of new food allergens of public health relevance, based on knowledge on existing known allergens. For such approach, a crucial step is designing a framework for scaling the (relative) allergenicity of food proteins. A scaling framework was developed in which allergenicity is represented by two independent and measurable dimensions: the prevalence of allergies for various allergens and the potency for elicitation of allergic reactions in allergic individuals. This scaling approach was built in a stepwise approach for assessing allergenic risks of new food proteins. A blue print of the approach under developmentwill be presented and approaches considered for the further development will be discussed.
Food Standards Agency, London, UK
http://dx.doi.org/10.1016/j.toxlet.2013.06.168
http://dx.doi.org/10.1016/j.toxlet.2013.06.166
W12-2 A regulator’s approach to risk assessment of food allergens
In order to protect the health of food allergic consumers, regulators need to assess the risks posed by particular allergenic foods in food products. In recent years, legislation has been introduced in many countries thatrequires clear labelling of certain allergenic ingredients used in pre-packaged foods. However, such legislation generally does not include any thresholds for labelling of these intentional ingredients, nor does it cover accidental presence of an allergenic food as a result of cross contact at some point in the food production process. Some legislation, such as that in the European Union, does allow for certain highly processed ingredients derived from the specified allergenic foods to be exempt from allergen labelling requirements. However, there are no published
W12-4 Experimental approaches to predict allergenic potential of novel food Charlotte B Madsen, Stine Kroghsbo, Katrine L Bøgh Technical University of Denmark, Søborg, Denmark There are many unanswered questions relating to food allergy sensitization in humans. We don’t know under what circumstances sensitization takes place i.e. route (oral, dermal, respiratory), age,
Abstracts / Toxicology Letters 221S (2013) S31–S56
Jonathan O’B Hourihane
limitsfor maximum residual levels of allergenic proteins in such ingredientsupon which cases for exemption can be based. The absence of internationally agreed allergen thresholds(action levels) leads toinconsistency in the approaches taken by food businesses to their decision-making on whether or not to use allergen cross contact precautionary labelling on their products. It is also one possible reason for differences in the approaches taken by different regulatory bodies when deciding on appropriate enforcement actions for foods where allergen cross contact has been detected. This presentation will set out a regulatory approach to allergen risk assessment,including labelling of intentional ingredients, exemptions from statutory allergen labelling requirements and ‘free-from’ claims, as well as assessing the risk posed by possible allergen cross contact.
Paediatrics, University College Cork, Ireland
http://dx.doi.org/10.1016/j.toxlet.2013.06.167
process providing pharmaceutical industry with new assays which might decrease the current huge gap between in vitro and in vivo assays. http://dx.doi.org/10.1016/j.toxlet.2013.06.164 Workshop 12: Identifying, assessing and managing allergens in food
W12-1 Trends in food allergy and impact on public health
Food allergy is a major focus of clinical/public health attention. Issues of regulatory importance such as the use of precautionary labelingare the focus of EU and FDA attention and clinical decisions remain difficult over who should have adrenaline autoinjectors available and who should be offered immune-modulatory treatments. The avoidance of the most allergenic foods in infancy (milk, egg, peanut) does not appear to prevent the initiation of these food allergies at a population level. Conversely studies are exploring the effect of early introduction of such foods to promote the acquisition of oral tolerance to these foods, like other foods not known for their allergenicity.The clinical management of established food allergy is changing rapidly at present, moving from advice about extreme vigilance and stringent, total avoidance of allergens to cautious exposure to allergens whose antigenicity is attenuated by processing such as heating. This is not advised for all food allergens however, as peanut’s allergenicity is increased by heating, unlike egg and milk,which are decreased. New food allergies are constantly being described but their impact on public health cannot be accurately assessed on the basis of anecdotal reports. Europe-wide studies have allowed the characterization of paediatric food allergies in different regions of Europe, showing distinct regional patterns that must be considered by EU and other regulators. Such collaborative international studies are continuing and will soon enable to map how infant allergies resolve or persist as children grow up and whether new allergies develop in these well characterized populations.
W12-3 Identification of new food allergens of public health relevance Geert Houben TNO, Zeist, The Netherlands
Sue Hattersley
Identification of food allergens of public health relevance is important for various reasons. For existing known allergens, it may help in the prioritization of allergens to be covered in labeling legislation: which allergenic ingredients or ingredients derived from an allergenic source should be labeled because of a potential allergenic risk and which not? Identification of food allergens of public health relevance is also important in the allergenicity assessment of novel food proteins and proteins from biotechnology/genetically modified species and the subsequent safety assessment and decision regarding market approval for foods or food ingredients containing these proteins. Yet, today, there is no generally applicable quantitative hazard assessment approach for the identification of food allergens of public health relevance. TNO is developing a quantitative approach for the identification of new food allergens of public health relevance, based on knowledge on existing known allergens. For such approach, a crucial step is designing a framework for scaling the (relative) allergenicity of food proteins. A scaling framework was developed in which allergenicity is represented by two independent and measurable dimensions: the prevalence of allergies for various allergens and the potency for elicitation of allergic reactions in allergic individuals. This scaling approach was built in a stepwise approach for assessing allergenic risks of new food proteins. A blue print of the approach under developmentwill be presented and approaches considered for the further development will be discussed.
Food Standards Agency, London, UK
http://dx.doi.org/10.1016/j.toxlet.2013.06.168
http://dx.doi.org/10.1016/j.toxlet.2013.06.166
W12-2 A regulator’s approach to risk assessment of food allergens
In order to protect the health of food allergic consumers, regulators need to assess the risks posed by particular allergenic foods in food products. In recent years, legislation has been introduced in many countries thatrequires clear labelling of certain allergenic ingredients used in pre-packaged foods. However, such legislation generally does not include any thresholds for labelling of these intentional ingredients, nor does it cover accidental presence of an allergenic food as a result of cross contact at some point in the food production process. Some legislation, such as that in the European Union, does allow for certain highly processed ingredients derived from the specified allergenic foods to be exempt from allergen labelling requirements. However, there are no published
W12-4 Experimental approaches to predict allergenic potential of novel food Charlotte B Madsen, Stine Kroghsbo, Katrine L Bøgh Technical University of Denmark, Søborg, Denmark There are many unanswered questions relating to food allergy sensitization in humans. We don’t know under what circumstances sensitization takes place i.e. route (oral, dermal, respiratory), age,