Searched for: subject:"Allergens"
(1 - 20 of 145)

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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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Smits, M. (author), Verhoeckx, K. (author), Knulst, A. (author), Welsing, P. (author), de Jong, A. (author), Houben, G.F. (author), Le, T.M. (author)
Predicting the allergenicity of novel proteins is challenging due to the absence of validated predictive methods and a well-defined reference set of proteins. The prevalence of sensitization could be a parameter to select reference proteins to characterize allergenic proteins. This study investigated whether the prevalence of sensitization of...
article 2021
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Are you concerned about allergenic proteins in food products that your company produces or provides? TNO offers a solid research and expertise base that we commit to developing practical solutions for food business operators. By quantification of allergen risks and support in allergen management, we help you to deliver safe products for allergic...
other 2021
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Smits, M. (author), Nooijen, I. (author), Redegeld, F. (author), de Jong, A. (author), Le, T.M. (author), Knulst, A. (author), Houben, G.F. (author), Verhoeckc, K.C.M. (author)
Scope: No accepted and validated methods are currently available which can accurately predict protein allergenicity. In this study, the role of digestion and transport on protein allergenicity is investigated. Methods and results: Peanut allergens (Ara h 1, 2, 3, and 6) and a milk allergen (β-lactoglobulin) are transported across pig intestinal...
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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Smits, M. (author), Meijerink, M. (author), Le, T.M. (author), Knulst, A. (author), de Jong, A. (author), Caspers, M.P.M. (author), Lima, E.S. (author), Babe, L. (author), Ladics, G. (author), McClain, S. (author), Houben, G.F. (author), Verhoeckx, K. (author)
Background: Food proteins differ in their allergenic potential. Currently, there is no predictive and validated bio-assay to evaluate the allergenicity of novel food proteins. The objective of this study was to investigate the potential of a human peripheral blood mononuclear cell (PBMC) gene expression assay to identify biomarkers to predict...
article 2021
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Holleman, B.C. (author), van Os-Medendorp, H. (author), van den Bergh, H. (author), van Dijk, L.M. (author), Linders, Y.F.M. (author), Blom, W.M. (author), Verhoeckx, K.C.M. (author), Michelsen-Huisman, A. (author), Houben, G.F. (author), Knulst, A.C. (author), Lentz, L.R. (author)
Background: Understanding consumers’ interpretation of allergy information is crucial for effective food safety policies. We evaluated consumer understanding of allergy information on foods in controlled, experimental studies. Method: Using 18 packaged foods, we evaluated consumer understanding of information about allergens in two experiments:...
article 2021
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Every food producer knows the importance of allergen risk assessment and management in view of well-known allergens, such as those from peanut, egg and milk. However, all proteins intrinsically come with a risk of being allergenic. Therefore, safety assessment for protein-based food products needs to address potential allergenicity risks. This...
other 2021
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de Jongh, H.H.J. (author), de Jong, G.A.H. (author), Apostolovic, D. (author), Taylor, S.L. (author), Baumert, J.L. (author), Koppelman, S.J. (author)
This work reports on the effect of heat treatment on the protein conformational stability of intact and post-translationally cleaved peanut allergen Ara h 6 in relation to IgE-binding. Intact and post-translationally cleaved Ara h 6 are structurally similar and their strong resistance to denaturant-induced unfolding is comparable. Only upon...
article 2020
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Blom, W.M. (author), van Os-Medendorp, H. (author), Bijlsma, S. (author), van Dijk, A. (author), Kruizinga, A.G. (author), Rubingh, C. (author), Michelsen-Huisman, A.D. (author), Knulst, A.C. (author), Houben, G.F. (author)
Unintentional intake of allergens through food products poses a daily risk for allergic patients. Models estimating the risk of reactions mostly use intake data from general population surveys. Our study evaluates the comparability of food intake levels in the general population to those in the food allergic population. Data were collected by a...
article 2020
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Klueber, J. (author), Costa, J. (author), Randow, S. (author), Codreanu-Morel, F. (author), Verhoeckx, K. (author), Bindslev-Jensen, C. (author), Ollert, M. (author), Hoffmann-Sommergruber, K. (author), Morisset, M. (author), Holzhauser, T. (author), Kuehn, A. (author)
Background: Novel foods may provide new protein sources for a growing world population but entail risks of unexpected food-allergic reactions. No guidance on allergenicity assessment of novel foods exists, while for genetically modified (GM) crops it includes comparison of sequence identity with known allergens, digestibility tests and IgE serum...
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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van Esch, B.C.A.M. (author), van Bilsen, J.H.M. (author), Gros- van Hest, M. (author), Kleinjans, L. (author), Belzer, C. (author), Jeurink, P.V. (author), Garssen, J. (author), Smit, J.J. (author), Pieters, R.H.H. (author), Knippels, L.M. (author)
Introduction This 4-center study is part of a project to validate a food allergy murine model for safety testing of hydrolyzed infant formulas. Aim The aim of the current multi-center experiment was to evaluate the residual allergenicity of three partial hydrolyzed whey proteins (pWH) in a multiple-parameter cow’s milk allergy murine model and...
article 2020
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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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Westerhout, J. (author), Krone, T. (author), Snippe, A. (author), Babé, L. (author), McClain, S.U. (author), Ladics, G.S. (author), Houben, G.G. (author), Verhoeckx, K.C. (author)
Alternative and sustainable protein sources (e.g., algae, duckweed, insects) are required to produce (future) foods. However, introduction of new food sources to the market requires a thorough risk assessment of nutritional, microbial and toxicological risks and potential allergic responses. Yet, the risk assessment of allergenic potential of...
article 2019
Searched for: subject:"Allergens"
(1 - 20 of 145)

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