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Meima, M.Y. (author), Blom, W.M. (author), Westerhout, J. (author), Kruizinga, A.G. (author), Remington, B.C. (author), Wheeler, M.W. (author), Houben, G.F. (author)
article 2021
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Meima, M.Y. (author), Remington, B.C. (author), Blom, W.M. (author), Baumert, J.L. (author), Taylor, S.L. (author), Jeffery, B. (author), Robert, M.C. (author), Houben, G.F. (author), Lucas Luijckx, N.B. (author)
Allergenic food particles (typically ~0.5–5 mm) may unintentionally end up in food products during production and can pose a risk for the allergic consumer. A single particle can provoke allergic symptoms in an allergic consumer when the dose of allergenic protein exceeds minimal eliciting doses. However, there is a lack of fundamental knowledge...
article 2021
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Remington, B.C. (author), Westerhout, J. (author), Dubois, A.E.J. (author), Blom, W.M. (author), Kruizinga, A.G. (author), Taylor, S.L. (author), Houben, G.F. (author), Baumert, J.L. (author)
Food allergen threshold dose distributions are used in food allergen risk assessment to determine the level of risk within a food-allergic population to a defined exposure amount of allergenic food protein and to help inform allergen risk management decisions. There has been a long-standing interest in determining threshold dose distributions...
article 2021
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Taylor, S.L. (author), Houben, G.F. (author), Blom, W.M. (author), Westerhout, J. (author), Remington, B.C. (author), Crevel, R.W.R. (author), Brooke-Taylor, S. (author), Baumert, J.L. (author)
Background. Soy is globally recognized as a commonly allergenic food. The VITAL (Voluntary Incidental Trace Allergen Labeling) Scientific Expert Panel (VSEP) of the Allergen Bureau of Australia & New Zealand used data on minimal reactive doses in low-dose clinical challenges of soy-allergic individuals to elaborate and propose the first...
article 2021
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Turner, P.J. (author), Patel, N. (author), Ballmer-Weber, B.K. (author), Baumert, J.L. (author), Blom, W.M. (author), Brooke-Taylor, S. (author), Brough, H. (author), Campbell, D.E. (author), Chen, H. (author), Chinthrajah, R.S. (author), Crevel, R.W.R. (author), Dubois, A.E.J. (author), Ebisawa, M. (author), Elizur, A. (author), Gerdts, J.D. (author), Gowland, M.H. (author), Houben, G.F. (author), Hourihane, J.O.B. (author), Knulst, A.C. (author), La Vieille, S. (author), López, M.C. (author), Mills, E.N.C. (author), Polenta, G.A. (author), Purington, N. (author), Said, M. (author), Sampson, H.A. (author), Schnadt, S. (author), Södergren E., (author), Taylor, S.L. (author), Remington, B.C. (author)
Regional and national legislation mandates the disclosure of “priority” allergens when present as an ingredient in foods, but this does not extend to the unintended presence of allergens due to shared production facilities. This has resulted in a proliferation of precautionary allergen (“may contain”) labels (PAL) that are frequently ignored by...
article 2021
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Remington, B.C. (author), Westerhout, J. (author), Meima, M.Y. (author), Blom, W.M. (author), Kruizinga, A.G. (author), Wheeler, M.W. (author), Taylor, S.L. (author), Houben, G.F. (author), Baumert, J.L. (author)
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...
article 2020
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Houben, G.F. (author), Baumert, J.L. (author), Blom, W.M. (author), Kruizinga, A.G. (author), Meima, M.Y. (author), Remington, B.C. (author), Wheeler, M.W. (author), Westerhout, J. (author), Taylor, S.L. (author)
Previously, we published selected Eliciting Dose (ED) values (i.e. ED01 and ED05 values) for 14 allergenic foods, predicted to elicit objective allergic symptoms in 1% and 5%, respectively, of the allergic population (Remington et al., 2020). These ED01 and ED05 values were specifically presented and discussed in the context of establishing...
article 2020
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Verhoeckx, K. (author), lindholm Bøgh, K. (author), Constable, A. (author), Epstein, M.M. (author), hoffmann Sommergruber, K. (author), Holzhauser, T. (author), Houben, G. (author), Kuehn, A. (author), Roggen, E. (author), O'Mahony, L. (author), Remington, B. (author), Crevel, R. (author)
The growing world population and increased pressure on agricultural resources are driving a shortage of dietary protein sources. As a result, industry is developing more sustainable novel food protein sources such as insects, algae and duckweed and using new processing techniques. Consumer exposure to these novel or processed proteins, could...
article 2020
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Remington, B.C. (author), Blom, W.M. (author), Bassa, B. (author), Koppelman, S.J. (author)
Allergic reactions to meals consumed outside the home are common and can be severe and sometimes fatal. Objective. To quantify the risk reduction potentially achieved by increasing an individual’s threshold sensitivity to peanut (such as by means of immunotherapy) in scenarios of peanut exposure through shared kitchen materials in a restaurant...
article 2020
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Roberts, G. (author), Allen, K. (author), Ballmer-Weber, B. (author), Clark, A. (author), Crevel, R. (author), Galvin, A. Dunn (author), Fernandez-Rivas, M. (author), Grimshaw, K.E.C. (author), Hourihane, J.O. (author), Poulsen, L.K. (author), van Ree, R. (author), Regent, L. (author), Remington, B. (author), Schnadt, S. (author), Turner, P.J. (author), Mills, E.N.C. (author)
Food allergy affects a small but important number of children and adults. Much of the morbidity associated with food allergy is driven by the fear of a severe reaction and fatalities continue to occur. Foods are the commonest cause of anaphylaxis. One of the aims of the European Union-funded Integrated Approaches to Food Allergen and Allergy...
article 2019
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Westerhout, J. (author), Baumert, J.L. (author), Blom, W.M. (author), Allen, K.J. (author), Ballmer-Weber, B. (author), Crevel, R.W.R. (author), Dubois, A.E.J. (author), Fernández-Rivas, M. (author), Greenhawt, M.J. (author), Hourihane, J.O. (author), Koplin, J.J. (author), Kruizinga, A.G. (author), Le, T.M. (author), Sampson, H.A. (author), Shreffler, W.G. (author), Turner, P.J. (author), Taylor, S.L. (author), Houben, G.F. (author), Remington, B.C. (author)
Background: Food allergies are a significant public health issue, and the only effective management option currently available is strict avoidance of all foods containing the allergen. In view of the practical impossibility of limiting risks to zero, quantitative allergen risk assessment and management strategies are needed. Objective: We sought...
article 2019
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Blom, W.M. (author), Remington, B.C. (author), Baumert, J.L. (author), Bucchini, L. (author), Crépet, A. (author), Crevel, R.W.R. (author), Madsen, C.B. (author), Taylor, S.L. (author), Houben, G.F. (author), Kruizinga, A.G. (author)
One of the input parameters in food allergy risk assessment is the amount of a given food consumed at an eating occasion. There is no consensus on how to use food consumption data when assessing the risk from unintended allergen presence in food products. A sensitivity analysis was performed to establish the optimal food consumption estimate for...
article 2019
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Houben, G. (author), Blom, M. (author), Alvito, P. (author), Assuncao, R. (author), Crevel, R. (author), Faeste, C.K. (author), Le, T.M. (author), Madsen, C.B. (author), Remington, B. (author), Stroheker, T. (author), Vassilopoulou, E. (author), Verhoeckx, K. (author), Ayiarovska, J. (author), Constable, A. (author)
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...
article 2019
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Remington, B.C. (author), Krone, T. (author), Kim, E.H. (author), Bird, J.A. (author), Green, T.D. (author), Lack, G. (author), Fleischer, D.M. (author), Koppelman, S.J. (author)
Background: Peanut allergy is a generally persistent, sometimes life-threatening food allergy. With no treatments demonstrating the ability to cure a food allergy, the focus of drugs in development has been on providing a level of protection against accidental exposure reactions. However, no study has estimated the relative risk reduction of a...
article 2019
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Birot, S. (author), Crépet, A. (author), Remington, B.C. (author), Madsen, C.B. (author), Kruizinga, A.G. (author), Baumert, J.L. (author), Brockhoff, P.B. (author)
Peer-reviewed probabilistic methods already predict the probability of an allergic reaction resulting from an accidental exposure to food allergens, however, the methods calculate it in different ways. The available methods utilize the same three major input parameters in the risk model: the risk is estimated from the amount of food consumed,...
article 2019
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Shreffler, W.G. (author), Baumert, J.L. (author), Remington, B.C. (author), Koppelman, S.J. (author), Dinakar, C. (author), Fleischer, D.M. (author), Kim, E. (author), Tilles, S.A. (author), Spergel, J.M. (author)
article 2018
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Remington, B.C. (author), Krone, T. (author), Koppelman, S.J. (author)
Background: The clinical relevance of increasing an allergic individual's peanut sensitivity threshold by immunotherapy, that is, eliciting dose (ED) to 300 or 1000 mg peanut protein, has not been previously characterized in a European population. In this study, we quantify the clinical benefits of an increased threshold of reaction following...
article 2018
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Remington, B. (author), Broekman, H.C.H. (author), Blom, W.M. (author), Capt, A. (author), Crevel, R.W.R. (author), Dimitrov, I. (author), Faeste, C.K. (author), Fernandez-Canton, R. (author), Giavi, S. (author), Houben, G.F. (author), Glenn, K.C. (author), Madsen, C.B. (author), Kruizinga, A.K. (author), Constable, A. (author)
The development and introduction of new dietary protein sources has the potential to improve food supply sustainability. Understanding the potential allergenicity of these new or modified proteins is crucial to ensure protection of public health. Exposure to new proteins may result in de novo sensitization, with or without clinical allergy, or...
article 2018
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Blom, W.M. (author), Kruizinga, A.G. (author), Rubingh, C.M. (author), Remington, B.C. (author), Crevel, R.W.R. (author), Houben, G.F. (author)
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...
article 2017
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Remington, B.C. (author)
conference paper 2017
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