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

2019-05Journal article Restricted access
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dc.contributor.authorHouben, Geert
dc.contributor.authorBlom, Marty
dc.contributor.authorAlvito, Paula
dc.contributor.authorAssunção, Ricardo
dc.contributor.authorCrevel, René
dc.contributor.authorFæste, Christiane Kruse
dc.contributor.authorLe, Thuy-My
dc.contributor.authorMadsen, Charlotte Bernhard
dc.contributor.authorRemington, Ben
dc.contributor.authorStroheker, Thomas
dc.contributor.authorVassilopoulou, Emilia
dc.contributor.authorVerhoeckx, Kitty
dc.contributor.authorŽiarovská, Jana
dc.contributor.authorConstable, Anne
dc.date.accessioned2019-05-29T14:43:11Z
dc.date.available2020-03-02T01:30:17Z
dc.date.issued2019-05
dc.description.abstractMany 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.pt_PT
dc.description.sponsorshipThe work presented in this paper as well as the publication of it were part of and made possible by EU COST Action 1402 ImpARAS: Improving Allergy Risk Assessment Strategy for New Food Proteins (http://imparas.eu). Paula Alvito and Ricardo Assunção acknowledge the support from National Institute of Health, Dr. Ricardo Jorge and CESAM through the Fundação para a Ciência e a Tecnologia [UID/AMB/50017/2013], through national funds, and the co-funding by the FEDER [POCI-01- 0145-FEDER-00763], within the PT2020 Partnershippt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFood Chem Toxicol. 2019 May;127:61-69. doi: 10.1016/j.fct.2019.02.036. Epub 2019 Mar 1pt_PT
dc.identifier.doi10.1016/j.fct.2019.02.036pt_PT
dc.identifier.issn0278-6915
dc.identifier.urihttp://hdl.handle.net/10400.18/6406
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier/Pergamonpt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0278691519300961?via%3Dihubpt_PT
dc.subjectFoodpt_PT
dc.subjectProteinspt_PT
dc.subjectAllergenicitypt_PT
dc.subjectRisk Assessmentpt_PT
dc.subjectImpARASpt_PT
dc.subjectSegurança Alimentarpt_PT
dc.titleDefining the targets for the assessment of IgE-mediated allergenicity of new or modified food proteinspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAMB%2F50017%2F2013/PT
oaire.citation.endPage69pt_PT
oaire.citation.startPage61pt_PT
oaire.citation.titleFood and Chemical Toxicologypt_PT
oaire.citation.volume127pt_PT
oaire.fundingStream5876
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublication1d7db62a-6440-4ccb-a5cc-c3f76c8585b3
relation.isProjectOfPublication.latestForDiscovery1d7db62a-6440-4ccb-a5cc-c3f76c8585b3

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