Defining the targets for the assessment of IgE-mediated allergenicity of new or modified food proteins
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.18/6406 |
Resumo: | 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. |
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Defining the targets for the assessment of IgE-mediated allergenicity of new or modified food proteinsFoodProteinsAllergenicityRisk AssessmentImpARASSegurança AlimentarMany 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.The 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 PartnershipElsevier/PergamonRepositório Científico do Instituto Nacional de SaúdeHouben, GeertBlom, MartyAlvito, PaulaAssunção, RicardoCrevel, RenéFæste, Christiane KruseLe, Thuy-MyMadsen, Charlotte BernhardRemington, BenStroheker, ThomasVassilopoulou, EmiliaVerhoeckx, KittyŽiarovská, JanaConstable, Anne2020-03-02T01:30:17Z2019-052019-05-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.18/6406engFood Chem Toxicol. 2019 May;127:61-69. doi: 10.1016/j.fct.2019.02.036. Epub 2019 Mar 10278-691510.1016/j.fct.2019.02.036info:eu-repo/semantics/embargoedAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-20T15:41:24Zoai:repositorio.insa.pt:10400.18/6406Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:41:04.188755Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Defining the targets for the assessment of IgE-mediated allergenicity of new or modified food proteins |
title |
Defining the targets for the assessment of IgE-mediated allergenicity of new or modified food proteins |
spellingShingle |
Defining the targets for the assessment of IgE-mediated allergenicity of new or modified food proteins Houben, Geert Food Proteins Allergenicity Risk Assessment ImpARAS Segurança Alimentar |
title_short |
Defining the targets for the assessment of IgE-mediated allergenicity of new or modified food proteins |
title_full |
Defining the targets for the assessment of IgE-mediated allergenicity of new or modified food proteins |
title_fullStr |
Defining the targets for the assessment of IgE-mediated allergenicity of new or modified food proteins |
title_full_unstemmed |
Defining the targets for the assessment of IgE-mediated allergenicity of new or modified food proteins |
title_sort |
Defining the targets for the assessment of IgE-mediated allergenicity of new or modified food proteins |
author |
Houben, Geert |
author_facet |
Houben, Geert Blom, Marty Alvito, Paula Assunção, Ricardo Crevel, René Fæste, Christiane Kruse Le, Thuy-My Madsen, Charlotte Bernhard Remington, Ben Stroheker, Thomas Vassilopoulou, Emilia Verhoeckx, Kitty Žiarovská, Jana Constable, Anne |
author_role |
author |
author2 |
Blom, Marty Alvito, Paula Assunção, Ricardo Crevel, René Fæste, Christiane Kruse Le, Thuy-My Madsen, Charlotte Bernhard Remington, Ben Stroheker, Thomas Vassilopoulou, Emilia Verhoeckx, Kitty Žiarovská, Jana Constable, Anne |
author2_role |
author author author author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Nacional de Saúde |
dc.contributor.author.fl_str_mv |
Houben, Geert Blom, Marty Alvito, Paula Assunção, Ricardo Crevel, René Fæste, Christiane Kruse Le, Thuy-My Madsen, Charlotte Bernhard Remington, Ben Stroheker, Thomas Vassilopoulou, Emilia Verhoeckx, Kitty Žiarovská, Jana Constable, Anne |
dc.subject.por.fl_str_mv |
Food Proteins Allergenicity Risk Assessment ImpARAS Segurança Alimentar |
topic |
Food Proteins Allergenicity Risk Assessment ImpARAS Segurança Alimentar |
description |
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. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-05 2019-05-01T00:00:00Z 2020-03-02T01:30:17Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.18/6406 |
url |
http://hdl.handle.net/10400.18/6406 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Chem Toxicol. 2019 May;127:61-69. doi: 10.1016/j.fct.2019.02.036. Epub 2019 Mar 1 0278-6915 10.1016/j.fct.2019.02.036 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/embargoedAccess |
eu_rights_str_mv |
embargoedAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier/Pergamon |
publisher.none.fl_str_mv |
Elsevier/Pergamon |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799132154251182080 |