Print Email Facebook Twitter Updated population minimal eliciting dose distributions for use in risk assessment of 14 priority food allergens Title Updated population minimal eliciting dose distributions for use in risk assessment of 14 priority food allergens Author Remington, B.C. Westerhout, J. Meima, M.Y. Blom, W.M. Kruizinga, A.G. Wheeler, M.W. Taylor, S.L. Houben, G.F. Baumert, J.L. Publication year 2020 Abstract Food allergy and allergen management are important global public health issues. In 2011, the first iteration of our allergen threshold database (ATDB) was established based on individual NOAELs and LOAELs from oral food challenge in roughly 1750 allergic individuals. Population minimal eliciting dose (EDp) distributions based on this dataset were published for 11 allergenic foods in 2014. Systematic data collection has continued (2011–2018) and the dataset now contains over 3400 data points. The current study provides new and updated EDp values for 14 allergenic foods and incorporates a newly developed Stacked Model Averaging statistical method for interval-censored data. ED01 and ED05 values, the doses at which 1%, and respectively 5%, of the respective allergic population would be predicted to experience any objective allergic reaction were determined. The 14 allergenic foods were cashew, celery, egg, fish, hazelnut, lupine, milk, mustard, peanut, sesame, shrimp (for crustacean shellfish), soy, walnut, and wheat. Updated ED01 estimates ranged between 0.03 mg for walnut protein and 26.2 mg for shrimp protein. ED05 estimates ranged between 0.4 mg for mustard protein and 280 mg for shrimp protein. The ED01 and ED05 values presented here are valuable in the risk assessment and subsequent risk management of allergenic foods. © 2020 Subject AllergyFoodLabelingModel averagingRisk assessmentThresholdAllergic reactionAnalytical parametersCashew nutCeleryEggFish mealHazelnutLupinMilkMinimal eliciting dose distributionMustardPeanutPredictionRisk assessmentSesameShrimpSoy foodTrend studyWalnutWheat To reference this document use: http://resolver.tudelft.nl/uuid:21a3d57f-bb55-4fd1-8430-db31c8b12a7e DOI https://doi.org/10.1016/j.fct.2020.111259 TNO identifier 875451 ISSN 0278-6915 Source Food and Chemical Toxicology, 139 Article number 111259 Document type article Files To receive the publication files, please send an e-mail request to TNO Library.