Experimental approaches to predict allergenic potential of novel food

Research output: Contribution to journalConference abstract in journalResearchpeer-review

Abstract

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, dose, frequencyof exposure, infection or by-stander effect of other allergens. In addition we don’t know under what circumstances oral tolerance develops.

With all these unanswered questions, it is a big challenge to designan animal model that, with relatively few animals, is able to predict if a food protein is a potential allergen. An even larger challenge is to predict its potency, a prerequisite for risk evaluation.Attempts have been made to rank proteins according to their allergenic potency based on the magnitude of the IgE response in experimental animals. This ranking has not included abundance as a parameter. We may be able to predict potential allergenicity i.e. hazard but our lack of understanding of the significance of dose for the development of food allergy or its counterpart oral tolerance makes risk assessment very difficult. In addition route of exposure and digestibility are relevant variables. Examples of the use and limitations of animal models for predicting the allergenicity of food proteins will be given. Possibilities and pitfalls will be discussed.
Original languageEnglish
JournalToxicology Letters
Volume221
Issue numberSuppl.
Pages (from-to)46-47
ISSN0378-4274
DOIs
Publication statusPublished - 2013
Event49th Congress of the European Societies of Toxicology (EUROTOX) - Interlaken, Switzerland
Duration: 1 Sep 20134 Sep 2013
Conference number: 49

Conference

Conference49th Congress of the European Societies of Toxicology (EUROTOX)
Number49
CountrySwitzerland
CityInterlaken
Period01/09/201304/09/2013

Bibliographical note

W12-4

Fingerprint Dive into the research topics of 'Experimental approaches to predict allergenic potential of novel food'. Together they form a unique fingerprint.

Cite this