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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
document
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
document
Allen, K.J. (author), Remington, B.C. (author), Baumert, J.L. (author), Crevel, R.W.R. (author), Houben, G.F. (author), Brooke-Taylor, S. (author), Kruizinga, A.G. (author), Taylor, S.L. (author)
Background There has been a dramatic proliferation of precautionary labeling by manufacturers to mitigate the perceived risk from low-level contamination from allergens in food. This has resulted in a significant reduction in choice of potentially safe foods for allergic consumers. Objectives We aimed to establish reference doses for 11 commonly...
article 2014
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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
document
Taylor, S.L. (author), Baumert, J.L. (author), Kruizinga, A.G. (author), Remington, B.C. (author), Crevel, R.W.R. (author), Brooke-Taylor, S. (author), Allen, K.J. (author), Houben, G. (author)
In 2011, an expert panel was assembled to establish appropriate Reference Doses for allergenic food residues as a part of the VITAL (Voluntary Incidental Trace Allergen Labeling) program of The Allergen Bureau of Australia & New Zealand (ABA). These Reference Doses would guide advisory labeling decisions for use on food labels. Individual NOAELs...
article 2014
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Taylor, S.L. (author), Houben, G.F. (author), Baumert, J.L. (author), Crevel, R.R.W.R. (author), Allen, K.J. (author), Dubois, A.E.J. (author), Knulst, A.C. (author), Remington, B.C. (author), Kruizinga, A.G. (author), Blom, W.M. (author), Brooke-Taylor, S. (author)
article 2015
document
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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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
document
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
document
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
document
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. (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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Madsen, C.B. (author), Houben, G. (author), Hattersley, S. (author), Crevel, R.W.R. (author), Remington, B.C. (author), Baumert, J.L. (author)
Regulatory thresholds for allergenic foods have not yet been developed. This means that public and industrial risk managers do not have regulatory thresholds to decide if a content or level of contamination is acceptable or not. For a long time, data have been inadequate to define safe thresholds for food allergens. More and more challenge data...
bookPart 2013
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