Defining the targets for the assessment of IgE-mediated allergenicity of new or modified food proteins

Research output: Contribution to journalJournal article – Annual report year: 2019Researchpeer-review

  • Author: Houben, Geert

    Netherlands Organisation for Applied Scientific Research, Netherlands

  • Author: Blom, Marty

    Netherlands Organisation for Applied Scientific Research, Netherlands

  • Author: Alvito, Paula

    Instituto Nacional de Saude Dr. Ricardo Jorge, Portugal

  • Author: Assunção, Ricardo

    Instituto Nacional de Saude Dr. Ricardo Jorge, Portugal

  • Author: Crevel, René

    René Crevel Consulting Ltd., United Kingdom

  • Author: Fæste, Christiane Kruse

    Norwegian Veterinary Institute, Norway

  • Author: Le, Thuy My

    University Medical Centre Utrecht, Netherlands

  • Author: Madsen, Charlotte Bernhard

    Research group for Food Allergy, National Food Institute, Technical University of Denmark, Kemitorvet, 2800, Kgs. Lyngby, Denmark

  • Author: Remington, Ben C.

    Netherlands Organisation for Applied Scientific Research, Netherlands

  • Author: Stroheker, Thomas

    Nestle, Switzerland

  • Author: Vassilopoulou, Emilia

    Technological Education Institute of Thessaloniki, Greece

  • Author: Verhoeckx, Kitty

    Netherlands Organisation for Applied Scientific Research, Netherlands

  • Author: Žiarovská, Jana

    Slovak University of Agriculture in Nitra, Slovakia

  • Author: Constable, Anne

    Nestle, Switzerland

View graph of relations

Many food innovations rely on the introduction and use of new or modified proteins. New or modified food proteins may lead to major health risks due to their inherent potential to cause food allergy. Currently, the pre-market allergenicity assessment for new or modified food proteins and protein sources relies on methods for identifying allergenic hazards based on characteristics of known allergens. However, there is no general consensus on the allergenicity parameters to use and the criteria that should apply for the evaluation and decisions to be made. In this paper, we propose that the strategy for allergenicity risk assessment of new or modified food proteins and the methodologies applied should be governed by the risk management questions to be answered, reflected in the information needed by risk managers to enable their informed decision making. We generated an inventory of health outcome-related assessment parameters and criteria potentially important for risk management decision-making and we discuss the implications of selecting different optional criteria (e.g. cut-off values) for what could be accepted as safe with regards to the health outcomes in the (at risk) population. The impact of these various options on both method development and risk management practices was investigated.

Original languageEnglish
JournalFood and Chemical Toxicology
Volume127
Pages (from-to)61-69
Number of pages9
ISSN0278-6915
DOIs
Publication statusPublished - 2019
CitationsWeb of Science® Times Cited: No match on DOI

    Research areas

  • Allergenicity, Assessment, Food, ImpARAS, Proteins, Risk

ID: 180165870