Title
Assessing food allergy risks from residual peanut protein in highly refined vegetable oil
Author
Blom, W.M.
Kruizinga, A.G.
Rubingh, C.M.
Remington, B.C.
Crevel, R.W.R.
Houben, G.F.
Publication year
2017
Abstract
Refined vegetable oils including refined peanut oil are widely used in foods. Due to shared production processes, refined non-peanut vegetable oils can contain residual peanut proteins. We estimated the predicted number of allergic reactions to residual peanut proteins using probabilistic risk assessment applied to several scenarios involving food products made with vegetable oils. Variables considered were: a) the estimated production scale of refined peanut oil, b) estimated cross-contact between refined vegetable oils during production, c) the proportion of fat in representative food products and d) the peanut protein concentration in refined peanut oil. For all products examined the predicted risk of objective allergic reactions in peanut-allergic users of the food products was extremely low. The number of predicted reactions ranged depending on the model from a high of 3 per 1000 eating occasions (Weibull) to no reactions (LogNormal). Significantly, all reactions were predicted for allergen intakes well below the amounts reported for the most sensitive individual described in the clinical literature. We conclude that the health risk from cross-contact between vegetable oils and refined peanut oil is negligible. None of the food products would warrant precautionary labelling for peanut according to the VITAL® programme of the Allergen Bureau. © 2017 Elsevier Ltd
Subject
Life
RAPID - Risk Analysis for Products in Development
ELSS - Earth, Life and Social Sciences
Food and Nutrition
Nutrition
Healthy Living
Allergen risk assessment
Food allergy
Precautionary allergen labeling
Refined peanut oil
Refined vegetable oils
Unintended peanut protein
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DOI
https://doi.org/10.1016/j.fct.2017.05.072
TNO identifier
766514
ISSN
0278-6915
Source
Food and Chemical Toxicology, 106, 306-313
Document type
article