Searched for: subject%3A%22Food%255C%2Ballergy%22
(1 - 20 of 88)

Pages

document
Houben, G.F. (author), Blom, W.M. (author), Meijerink, M. (author)
Food allergy has been recognized already in early history as a condition triggered in some individuals upon consumptions of specific foods. However, its recognition as an essential element to be addressed in food safety management is of much more recent date. As a consequence, risk assessment and risk management practices for food allergy are...
bookPart 2022
document
Blom, W.M. (author), Westerhout, J. (author), Baumert, J.L. (author), Meima, M.Y. (author), Turner, P.J. (author), Ebisawa, M. (author), Yanagida, N. (author), Remington, B.C. (author), Houben, G.F. (author)
Access to Eliciting Doses (ED) for allergens enables advanced food allergen risk assessment. Previously, the full ED range for 14 allergenic foods, including milk, and recommendations for their use were provided (Houben et al., 2020). Additional food challenge studies with cow's milk-allergic patients added 247 data points to the original...
article 2022
document
Turner, P.J. (author), Baumert, J.L. (author), Beyer, K. (author), Brooke-Taylor, S. (author), Comberiati, P. (author), Crevel, R.W.R. (author), Gerdts, J.D. (author), Hazel G.M., (author), Houben, G.F. (author), Hourihane, J.O'B (author), Konstantinou, G.N. (author), La Vieille, S. (author), Moya, B. (author), Muraro, A. (author), Mills, E.N.C. (author), Patel, N. (author), Podestà, M. (author), Popping, B. (author), Reese, I. (author), Roberts, G. (author), Said, M. (author), Santos, A.F. (author), Schnadt, S. (author), Taylor, S.L. (author), Vlieg-Boerstra, B. (author), Remington, B.C. (author)
article 2022
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 2022
document
Versluis, A. (author), Le, T.M. (author), Erp, F.C.V. (author), Blankestijn, M.A. (author), Houben, G.F. (author), Knulst, A.C. (author), van Os-Medendorp, H. (author)
Background: After a positive food challenge (FC), patients receive dietary advice regarding avoidance of the culprit food. We examined the frequency and variables associated with dietary adherence after a positive FC in adults. Methods: In this prospective daily practice study, adults with a positive FC were included. After every FC, dietary...
article 2022
document
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
document
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
document
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
document
Versluis, A. (author), Knulst, A.C. (author), Michelsen-Huisman, A.D. (author), Houben, G.F. (author), Blom, W.M. (author), Le, T.M. (author), van Os-Medendorp, H. (author)
article 2021
document
Patel, N. (author), Adelman, D.C. (author), Anagnostou, K. (author), Baumert, J.L. (author), Blom, W.M. (author), Campbell, D.E. (author), Chinthrajah, R.S. (author), Mills, E.N.C. (author), Javed, B. (author), Purington, N. (author), Remington, B.C. (author), Sampson, H.A. (author), Smith, A.D. (author), Yarham, R.A.R. (author), Turner, P.J. (author)
Background Eliciting doses (EDs) (eg, ED01 or ED05 values, which are the amounts of allergen expected to cause objective symptoms in 1% and 5% of the population with an allergy, respectively) are increasingly being used to inform allergen labeling and clinical management. These values are generated from food challenge, but the frequency of...
article 2021
document
Blom, W.M. (author), van Dijk, L.M. (author), Michelsen-Huisman, A. (author), Houben, G.F. (author), Knulst, A.C. (author), Linders, Y.F.M. (author), Verhoeckc, K.C.M. (author), Holleman, B.C. (author), Lentz, L.R. (author)
Background: Allergen information on product labels is crucial in food allergy management, though inadequacy in current labelling practices is one of the major causes for accidental reactions upon consuming prepacked food products. Objective: This study analyses current status of communicating allergen information on food labels and provides...
article 2021
document
Madsen, C.B. (author), van den Dungen, M.W. (author), Cochrane, S. (author), Houben, G.F. (author), Knibb, R.C. (author), Knulst, A.C. (author), Ronsmans, S. (author), Yarham, R.A.R. (author), Schnadt, S. (author), Turner, P.J. (author), Baumert, J. (author), Cavandoli, E. (author), Chan, C.H. (author), Warner, A. (author), Crevel, R.W.R. (author)
Substantial progress has been made in characterising the risk associated with exposure to allergens in food. However, absence of agreement on what risk is tolerable has made it difficult to set quantitative limits to manage that risk and protect allergic consumers effectively. This paper reviews scientific progress in the area and the diverse...
article 2020
document
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
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
document
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
document
Castan, L. (author), Bogh, K.L. (author), Maryniak, N.Z. (author), Epstein, M.M. (author), Sahar Kazemi, S. (author), O'Mahony, L. (author), Bodinier, M. (author), Smit, J.J. (author), van Bilsen, J.H.M. (author), Blanchard, C. (author), Glogowski, R. (author), Kozáková, H. (author), Schwarzer, M. (author), Noti, M. (author), de Wit, N. (author), Bouchaud, G. (author), Bastiaan-Net, S. (author)
Significant efforts are necessary to introduce new dietary protein sources to feed a growing world population while maintaining food supply chain sustainability. Such a sustainable protein transition includes the use of highly modified proteins from side streams or the introduction of new protein sources that may lead to increased clinically...
article 2020
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
DunnGalvin, A. (author), Roberts, G. (author), Schnadt, S. (author), Astley, S. (author), Austin, M. (author), Blom, W.M. (author), Baumert, J. (author), Chan, C.H. (author), Crevel, R.W.R. (author), Grimshaw, K.E.C. (author), Kruizinga, A.G. (author), Regent, L. (author), Taylor, S. (author), Walker, M. (author), Mills, E.N.C. (author)
Food allergy is a major public health concern with avoidance of the trigger food(s) being central to management by the patient. Food information legislation mandates the declaration of allergenic ingredients; however, the labelling of the unintentional presence of allergens is less defined. Precautionary allergen labelling (PAL) was introduced...
article 2019
document
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
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%3A%22Food%255C%2Ballergy%22
(1 - 20 of 88)

Pages