Current (Food) Allergenic Risk Assessment: Is It Fit for Novel Foods? Status Quo and Identification of Gaps
2018
Аутори
Mazzucchelli, GabrielHolzhauser, Thomas
Ćirković-Veličković, Tanja
Diaz-Perales, Araceli
Molina, Elena
Roncada, Paola
Rodrigues, Pedro
Verhoeckx, Kitty
Hoffmann-Sommergruber, Karin
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Food allergies are recognized as a global health concern. In order to protect allergic consumers from severe symptoms, allergenic risk assessment for well-known foods and foods containing genetically modified ingredients is installed. However, population is steadily growing and there is a rising need to provide adequate protein-based foods, including novel sources, not yet used for human consumption. In this context safety issues such as a potential increased allergenic risk need to be assessed before marketing novel food sources. Therefore, the established allergenic risk assessment for genetically modified organisms needs to be re-evaluated for its applicability for risk assessment of novel food proteins. Two different scenarios of allergic sensitization have to be assessed. The first scenario is the presence of already known allergenic structures in novel foods. For this, a comparative assessment can be performed and the range of cross-reactivity can be explored, while in the second... scenario allergic reactions are observed toward so far novel allergenic structures and no reference material is available. This review summarizes the current analytical methods for allergenic risk assessment, highlighting the strengths and limitations of each method and discussing the gaps in this assessment that need to be addressed in the near future.
Кључне речи:
allergenic risk assessment / analytical methods / cross-reactivity / food allergy / novel foodИзвор:
Molecular Nutrition and Food Research, 2018, 62, 1Издавач:
- Wiley, Hoboken
Финансирање / пројекти:
- Молекуларне особине и модификације неких респираторних и нутритивних алергена (RS-MESTD-Basic Research (BR or ON)-172024)
- MINECO, Spain [AGL2014-59771-R]
- PROMAR: Projetos Pilotos e a Transformacao de Embarcacoes de Pesca [31-03-05-FEP-0060]
- Austrian Science Fund [FWF SFB F4603]
DOI: 10.1002/mnfr.201700278
ISSN: 1613-4125
PubMed: 28925060
WoS: 000419727500012
Scopus: 2-s2.0-85040358214
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Mazzucchelli, Gabriel AU - Holzhauser, Thomas AU - Ćirković-Veličković, Tanja AU - Diaz-Perales, Araceli AU - Molina, Elena AU - Roncada, Paola AU - Rodrigues, Pedro AU - Verhoeckx, Kitty AU - Hoffmann-Sommergruber, Karin PY - 2018 UR - https://cherry.chem.bg.ac.rs/handle/123456789/2067 AB - Food allergies are recognized as a global health concern. In order to protect allergic consumers from severe symptoms, allergenic risk assessment for well-known foods and foods containing genetically modified ingredients is installed. However, population is steadily growing and there is a rising need to provide adequate protein-based foods, including novel sources, not yet used for human consumption. In this context safety issues such as a potential increased allergenic risk need to be assessed before marketing novel food sources. Therefore, the established allergenic risk assessment for genetically modified organisms needs to be re-evaluated for its applicability for risk assessment of novel food proteins. Two different scenarios of allergic sensitization have to be assessed. The first scenario is the presence of already known allergenic structures in novel foods. For this, a comparative assessment can be performed and the range of cross-reactivity can be explored, while in the second scenario allergic reactions are observed toward so far novel allergenic structures and no reference material is available. This review summarizes the current analytical methods for allergenic risk assessment, highlighting the strengths and limitations of each method and discussing the gaps in this assessment that need to be addressed in the near future. PB - Wiley, Hoboken T2 - Molecular Nutrition and Food Research T1 - Current (Food) Allergenic Risk Assessment: Is It Fit for Novel Foods? Status Quo and Identification of Gaps VL - 62 IS - 1 DO - 10.1002/mnfr.201700278 ER -
@article{ author = "Mazzucchelli, Gabriel and Holzhauser, Thomas and Ćirković-Veličković, Tanja and Diaz-Perales, Araceli and Molina, Elena and Roncada, Paola and Rodrigues, Pedro and Verhoeckx, Kitty and Hoffmann-Sommergruber, Karin", year = "2018", abstract = "Food allergies are recognized as a global health concern. In order to protect allergic consumers from severe symptoms, allergenic risk assessment for well-known foods and foods containing genetically modified ingredients is installed. However, population is steadily growing and there is a rising need to provide adequate protein-based foods, including novel sources, not yet used for human consumption. In this context safety issues such as a potential increased allergenic risk need to be assessed before marketing novel food sources. Therefore, the established allergenic risk assessment for genetically modified organisms needs to be re-evaluated for its applicability for risk assessment of novel food proteins. Two different scenarios of allergic sensitization have to be assessed. The first scenario is the presence of already known allergenic structures in novel foods. For this, a comparative assessment can be performed and the range of cross-reactivity can be explored, while in the second scenario allergic reactions are observed toward so far novel allergenic structures and no reference material is available. This review summarizes the current analytical methods for allergenic risk assessment, highlighting the strengths and limitations of each method and discussing the gaps in this assessment that need to be addressed in the near future.", publisher = "Wiley, Hoboken", journal = "Molecular Nutrition and Food Research", title = "Current (Food) Allergenic Risk Assessment: Is It Fit for Novel Foods? Status Quo and Identification of Gaps", volume = "62", number = "1", doi = "10.1002/mnfr.201700278" }
Mazzucchelli, G., Holzhauser, T., Ćirković-Veličković, T., Diaz-Perales, A., Molina, E., Roncada, P., Rodrigues, P., Verhoeckx, K.,& Hoffmann-Sommergruber, K.. (2018). Current (Food) Allergenic Risk Assessment: Is It Fit for Novel Foods? Status Quo and Identification of Gaps. in Molecular Nutrition and Food Research Wiley, Hoboken., 62(1). https://doi.org/10.1002/mnfr.201700278
Mazzucchelli G, Holzhauser T, Ćirković-Veličković T, Diaz-Perales A, Molina E, Roncada P, Rodrigues P, Verhoeckx K, Hoffmann-Sommergruber K. Current (Food) Allergenic Risk Assessment: Is It Fit for Novel Foods? Status Quo and Identification of Gaps. in Molecular Nutrition and Food Research. 2018;62(1). doi:10.1002/mnfr.201700278 .
Mazzucchelli, Gabriel, Holzhauser, Thomas, Ćirković-Veličković, Tanja, Diaz-Perales, Araceli, Molina, Elena, Roncada, Paola, Rodrigues, Pedro, Verhoeckx, Kitty, Hoffmann-Sommergruber, Karin, "Current (Food) Allergenic Risk Assessment: Is It Fit for Novel Foods? Status Quo and Identification of Gaps" in Molecular Nutrition and Food Research, 62, no. 1 (2018), https://doi.org/10.1002/mnfr.201700278 . .