Searched for: subject:"Food%5C+hypersensitivity"
(1 - 20 of 31)

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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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Versluis, A. (author), van Os-Medendorp, H. (author), Blom, W.M. (author), Michelsen-Huisman, A.D. (author), Castenmiller, J.J.M. (author), Noteborn, H.P.J.M. (author), Houben, G.F. (author), Knulst, A.C. (author)
Background: Cofactors, such as physical exercise and alcohol intake, might be associated with the severity or occurrence of food allergic reactions. Objective: To gain insight into the frequency of presence of potential cofactors in accidental food allergic reactions in adults and to what extent these factors influence the severity and...
article 2019
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Smits, M. (author), Le, T.M. (author), Welsing, P. (author), Houben, G. (author), Knulst, A. (author), Verhoeckx, K. (author)
Sensitization and allergy to legumes can be influenced by different factors, such as exposure, geographical background, and food processing. Sensitization and the allergic response to legumes differs considerably, however, the reason behind this is not yet fully understood. The aim of this study is to investigate if there is a correlation...
article 2018
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Reitsma, M. (author), Westerhout, J. (author), Wichers, H.J. (author), Wortelboer, H.M. (author), Verhoeckx, K.C.M. (author)
In view of the imminent deficiency of protein sources for human consumption in the near future, new protein sources need to be identified. However, safety issues such as the risk of allergenicity are often a bottleneck, due to the absence of predictive, validated and accepted methods for risk assessment. The current strategy to assess the...
article 2014
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Madsen, C.B. (author), Hattersley, S. (author), Buck, J. (author), Gendel, S.M. (author), Houben, G.F. (author), Hourihane, J.OB. (author), Mackie, A. (author), Mills, E.N.C. (author), Nørhede, P. (author), Taylor, S.L. (author), Crevel, R.W.R. (author), TNO Kwaliteit van Leven (author)
A workshop was organised to investigate whether risk assessment strategies and methodologies used in classical/conventional toxicology may be used for risk assessment of allergenic foods, to discuss the advantages and limitations of different approaches and to determine the research needed to move the area forward. Three possible approaches to...
article 2009
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van Boxtel, E.L. (author), van den Broek, L.A.M. (author), Koppelman, S.J. (author), Gruppen, H. (author), TNO Kwaliteit van Leven (author)
Legumin proteins Ara h 3 from peanuts and glycinin from soybeans are increasingly described as important allergens. The stability of an allergen's IgE binding capacity towards heating and digestion is considered an important characteristic for food allergens. We investigated the effects of heating and digestion on the IgE binding of Ara h 3 and...
article 2008
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Kruizinga, A.G. (author), Briggs, D. (author), Crevel, R.W.R. (author), Knulst, A.C. (author), Bosch, L.M.C.v.d. (author), Houben, G.F. (author), TNO Kwaliteit van Leven (author), KvL (author)
Previously, TNO developed a probabilistic model to predict the likelihood of an allergic reaction, resulting in a quantitative assessment of the risk associated with unintended exposure to food allergens. The likelihood is estimated by including in the model the proportion of the population who is allergic, the proportion consuming the food and...
article 2008
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Spanjersberg, M.Q.I. (author), Kruizinga, A.G. (author), Rennen, M.A.J. (author), Houben, G.F. (author), TNO Kwaliteit van Leven (author)
In order to assess the risk of unintended exposure to food allergens, traditional deterministic risk assessment is usually applied, leading to inconsequential conclusions as 'an allergic reaction cannot be excluded'. TNO therefore developed a quantitative risk assessment model for allergens based on probabilistic techniques resulting in a more...
article 2007
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Peeters, K.A.B.M. (author), Nordlee, J.A. (author), Penninks, A.H. (author), Chen, L. (author), Goodman, R.E. (author), Bruijnzeel-Koomen, C.A.F.M. (author), Hefle, S.L. (author), Taylor, S.L. (author), Knulst, A.C. (author), TNO Kwaliteit van Leven (author)
Background: Reports of lupine allergy are increasing as its use in food products increases. Lupine allergy might be the consequence of cross-reactivity after sensitization to peanut or other legumes or de novo sensitization. Lupine allergens have not been completely characterized. Objectives: We sought to identify allergens associated with...
article 2007
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van Wijk, F. (author), Nierkens, S. (author), de Jong, W. (author), Wehrens, E.J.M. (author), Boon, L. (author), van Kooten, P. (author), Knippels, L.M.J. (author), Pieters, R. (author), TNO Kwaliteit van Leven (author)
Dendritic cells are believed to play an essential role in regulating the balance between immunogenic and tolerogenic responses to mucosal Ags by controlling T cell differentiation and activation via costimulatory and coinhibitory signals. The CD28/CTLA-4-CD80/CD86 signaling pathway appears to be one of the most important regulators of T cell...
article 2007
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van Wijk, F. (author), Knippels, L. (author), TNO Kwaliteit van Leven (author)
Immediately after birth the mucosa of the gastrointestinal tract, which represents the greatest body surface area exposed to the outside environment, is confronted with a large variety of foreign antigens. The immune system of the intestine now has to meet the task of discriminating between pathogens and harmless antigens, such as food proteins...
article 2007
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Koppelman, S.J. (author), Vlooswijk, R. (author), Bottger, G. (author), van Duijn, G. (author), van der Schaft, P. (author), Dekker, J. (author), van Bemgen, H. (author), TNO Kwaliteit van Leven (author)
An enzyme-linked immunosorbent assay for the detection of mustard protein was developed. The assay is based on a polyclonal antiserum directed against a mixture of mustard proteins raised in rabbits. The assay has a detection limit of 1.5 ppm (milligrams per kilogram) and is suitable for the detection of traces of mustard protein in mustard seed...
article 2007
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Knippels, L.M.J. (author), van Wijk, F. (author), Penninks, A.H. (author), TNO Voeding (author)
Purpose of review This review summarizes selected articles on animal models of food allergy published in 2003. The research areas that are covered include mechanistic studies, the search for new therapies, as well as screening models for hazard identification of potential allergens. Recent findings Novel treatment options of both prevention and...
article 2004
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Koppelman, S.J. (author), Wensing, M. (author), Ertmann, M. (author), Knulst, A.C. (author), Knol, E.F. (author), TNO Voeding (author)
Background: A number of allergenic proteins in peanut has been described and the relative importance of these allergens is yet to be determined. Objectives: We have investigated the relevance of previously identified peanut allergens in well-characterized peanut-allergic patients by in vitro, ex vivo and in vivo assays. Methods: Thirty-two adult...
article 2004
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Ladics, G.S. (author), Holsapple, M.P. (author), Astwood, J.D. (author), Kimber, I. (author), Knippels, L.M.J. (author), Helm, R.M. (author), Dong, W. (author)
There is a need to assess the safety of foods deriving from genetically modified (GM) crops, including the allergenic potential of novel gene products. Presently, there is no single in vitro or in vivo model that has been validated for the identification or characterization of potential food allergens. Instead, the evaluation focuses on risk...
article 2003
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Wensing, M. (author), Knulst, A.C. (author), Piersma, S. (author), O'Kane, F. (author), Knol, E.F. (author), Koppelman, S.J. (author)
Background: Serologic cross-reactivity among legumes has been described; however, it is rarely clinically significant. In this study 3 patients with a history of anaphylaxis to pea are described who subsequently had symptoms after ingestion of peanut. Objective: We investigated whether the peanut-related symptoms were due to cross-reactivity...
article 2003
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Knippels, L.M.J. (author), Penninks, A.H. (author), TNO Voeding (author)
The need for widely accepted and validated animal models to test the potential allergenicity and potency of novel (biotechnology-derived) proteins has become an important issue for their safety evaluation.In this article, we summarize the results of the development of an oral sensitization protocol for food proteins in the rat. Young Brown...
article 2003
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Jansen, S.C. (author), van Dusseldorp, M. (author), Bottema, K.C. (author), Dubois, A.E.J. (author)
Objective: To evaluate the scientific evidence for purported intolerance to dietary biogenic amines. Data Sources: MEDLINE was searched for articles in the English language published between January 1966 and August 2001. The keyword biogenic amin* was combined with hypersens*, allerg*, intoler*, and adverse. Additionally, the keywords histamine,...
article 2003
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Kimber, I. (author), Dearman, R.J. (author), Penninks, A.H. (author), Knipples, L.M.J. (author), Buchanan, R.B. (author), Hammerberg, B. (author), Jackson, H.A. (author), Helm, R.M. (author)
Because of the public concern surrounding the issue of the safety of genetically modified organisms, it is critical to have appropriate methodologies to aid investigators in identifying potential hazards associated with consumption of foods produced with these materials. A regent panel of experts convened by the Food and Agriculture Organization...
article 2003
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Koppelman, S.J. (author), van Koningsveld, G.A. (author), Knulst, A.C. (author), Gruppen, H. (author), Pigmans, I.G.A.J. (author), de Jongh, H.H.J. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
The interaction of the major potato allergen patatin, Sol t 1, with IgE was investigated on a quantitative level as a function of heat treatment at different temperatures. On the basis of a number of publications, potato is considered to be a heat-labile allergen, but the molecular explanation for this behavior was not given. In this work, heat...
article 2002
Searched for: subject:"Food%5C+hypersensitivity"
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