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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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Grimshaw, K. (author), Logan, K. (author), O'Donovan, S. (author), Kiely, M. (author), Patient, K. (author), van Bilsen, J. (author), Beyer, K. (author), Campbell, D.E. (author), Garcia-Larsen, V. (author), Grabenhenrich, L. (author), Lack, G. (author), Mills, C. (author), Wal, J.M. (author), Roberts, G. (author)Recommendations and guidelines on the prevention of food allergy have changed in recent decades. The aim of this review of the current evidence and ongoing studies is to provide a comprehensive and up to date picture of prevention of food allergy for healthcare professionals. The review was undertaken as part of the European Union funded...article 2017
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- Remington, B.C. (author) conference paper 2017
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Smit, J. (author), Zeeuw-Brouwer, M.L.D. (author), van Roest, M. (author), de Jong, G. (author), van Bilsen, J. (author)The current methodology to identify allergenic food proteins is effective in identifying those that are likely to cross-react with known allergens. However, most assays show false positive results for low/non-allergens. Therefore, an ex vivo/in vitro DC-T cell assay and an in vivo mouse model were used to distinguish known allergenic food...article 2016
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Koppelman, S.J. (author), Jayasena, S. (author), Luykx, D. (author), Schepens, E. (author), Apostolovic, D. (author), de Jong, G.A.H. (author), Isleib, T.G. (author), Nordlee, J. (author), Baumert, J. (author), Taylor, S.L. (author), Cheng, H. (author), Maleki, S. (author)Four different market classes of peanut (Runner, Virginia Spanish, and Valencia) are commonly consumed in Western countries, but for some consumers peanuts are a main cause of food-induced anaphylaxis. Limited information is available on the comparative allergenicity of these distinct market classes. The aim of this study was to compare...article 2016
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Bøgh, K.L. (author), van Bilsen, J. (author), Głogowski, R. (author), López-Expósito, I. (author), Bouchaud, G. (author), Blanchard, C. (author), Bodinier, M. (author), Smit, J. (author), Pieters, R. (author), Bastiaan-Net, S. (author), de Wit, N. (author), Untersmayr, E. (author), Adel-Patient, K. (author), Knippels, L. (author), Epstein, M.M. (author), Noti, M. (author), Nygaard, U.C. (author), Kimber, I. (author), Verhoeckx, K. (author), O'Mahony, L. (author)Food allergy is a major health problem of increasing concern. The insufficiency of protein sources for human nutrition in a world with a growing population is also a significant problem. The introduction of new protein sources into the diet, such as newly developed innovative foods or foods produced using new technologies and production...article 2016
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Barlow, S.M. (author), Boobis, A.R. (author), Bridges, J. (author), Cockburn, A. (author), Dekant, W. (author), Hepburn, P. (author), Houben, G.F. (author), König, J. (author), Nauta, M.J. (author), Schuermans, J. (author), Bánáti, D. (author)Background: Food legislation in the European Union and elsewhere includes both hazard- and risk-based approaches for ensuring safety. In hazard-based approaches, simply the presence of a potentially harmful agent at a detectable level in food is used as a basis for legislation and/or risk management action. Risk-based approaches allow...article 2015
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Koster, S. (author), Leeman, W.R. (author), Verheij, E.R. (author), Dutman, A.E. (author), van Stee, L.L.P. (author), Munch Nielsen, L. (author), Ronsmans, S. (author), Noteborn, H. (author), Krul, L. (author)A main challenge in food safety research is to demonstrate that processing of foodstuffs does not lead to the formation of substances for which the safety upon consumption might be questioned. This is especially so since food is a complex matrix in which the analytical detection of substances, and consequent risk assessment thereof, is difficult...article 2015
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Remington, B.C. (author), Baumert, J.L. (author), Blom, W.M. (author), Houben, G.F. (author), Taylor, S.L. (author), Kruizinga, A.G. (author)Background Allergens in food may pose a risk to allergic consumers. While there is EU regulation for allergens present as an ingredient, this is not the case for unintended allergen presence (UAP). Food companies use precautionary allergen labels to inform allergic individuals of a potential risk from UAPs. This study investigates the risk of an...article 2015
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Verhoeckx, K.C.M. (author), Vissers, Y.M. (author), Baumert, J.L. (author), Faludi, R. (author), Feys, M. (author), Flanagan, S. (author), Herouet-Guicheney, C. (author), Holzhauser, T. (author), Shimojo, R. (author), van der Bolt, N. (author), Wichers, H. (author), Kimber, I. (author)Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins...article 2015
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DunnGalvin, A. (author), Chun-Han, C. (author), Crevel, R. (author), Grimshaw, K. (author), Poms, R. (author), Schnadt, S. (author), Taylor, S.L. (author), Turner, P. (author), Allen, K.J. (author), Austin, M. (author), Baka, A. (author), Baumert, J.L. (author), Baumgartner, S. (author), Beyer, K. (author), Bucchini, L. (author), Fernández-Rivas, M. (author), Grinter, K. (author), Houben, G.F. (author), Hourihane, J. (author), Kenna, F. (author), Kruizinga, A.G. (author), Lack, G. (author), Madsen, C.B. (author), Mills, E.N. (author), Papadopoulos, N.G. (author), Alldrick, A. (author), Regent, L. (author), Sherlock, R. (author), Wal, J.M. (author), Roberts, G. (author)Precautionary allergen labelling (PAL) was introduced by the food industry to help manage and communicate the possibility of reaction from the unintended presence of allergens in foods. However, in its current form, PAL is counter-productive for consumers with food allergies. This review aims to summarise the perspectives of all the key...article 2015
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Jayasena, S. (author), Smits, M. (author), Fiechter, D. (author), de Jong, A. (author), Nordlee, J. (author), Baumert, J. (author), Taylor, S.L. (author), Pieters, R.H. (author), Koppelman, S.J. (author)Six commercial peanut enzyme-linked immunosorbent assay kits were assessed for their ability to recover peanut from the standard reference material 2387 peanut butter and also for their specificity in detecting four major peanut allergens, Ara h 1, Ara h 2, Ara h 3, and Ara h 6. The percentage recovery of peanut from peanut butter differed...article 2015
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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
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Teunis, M.A.T. (author), Spiekstra, S.W. (author), Smits, M. (author), Adriaens, E. (author), Eltze, T. (author), Galbiati, V. (author), Krul, C.A.M. (author), Landsiedel, R. (author), Pieters, R. (author), Reinders, J. (author), Roggen, E. (author), Corsini, E. (author), Gibbs, S. (author)This study describes the international ring trial of the epidermal-equivalent (EE) sensitizer potency assay. This assay does not distinguish a sensitizer from a non-sensitizer, but may classify known skin sensitizers according to their potency. It assesses the chemical concentration resulting in 50% cytotoxicity (EE-EC50) or the 2-fold increase...article 2014
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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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Michelsen-Huisman, A.D. (author), van Os-Medendorp, H. (author), Versluis, A. (author), Kruizinga, A.G. (author), Castenmiller, J.J.M. (author), Noteborn, H.P.J.M. (author), Houben, G.F. (author), Knulst, A.C. (author)Unexpected reactions occur in patients with food allergy, but frequency data are scare. This prospective study investigates the frequency, severity and causes of unexpected allergic reactions to food in adults with a doctor's diagnosed food allergy. Participants complete an online questionnaire after every unexpected reaction and send in the...article 2014
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Blom, W.M. (author), Knulst, A. (author), Houben, G.F. (author)Food allergic patients average one unexpected allergic reaction per yeer. A major cause of reactions is the unintentional presence ofallergens in packaged foods as a result of cross contamination during production. Consumers encounter voluntary labeling alerts like "may contain traces of ..." which show a poor correlation with the actual...article 2014
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Terwoert, J. (author)Allergens are substances that may cause a hypersensitivity (allergy) of the immune system. After acquiring this hypersensitivity, further exposure to the same substance may result in allergic skin disease such as allergic contact dermatitis, or allergic airway disease such as allergic rhinitis or asthma. Occupational allergens are present in...other 2014
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Klein Entink, R.H. (author), Remington, B.C. (author), Blom, W.M. (author), Rubingh, C.M. (author), Kruizinga, A.G. (author), Baumert, J.L. (author), Taylor, S.L. (author), Houben, G.F. (author)For most allergenic foods, limited availability of threshold dose information within the population restricts the advice on action levels of unintended allergenic foods which should trigger advisory labeling on packaged foods.The objective of this paper is to provide guidance for selecting an optimal sample size for threshold dosing studies for...article 2014
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Masthoff, L.J. (author), Hoff, R. (author), Verhoeckx, K.C.M. (author), van Os-Medendorp, H. (author), Michelsen-Huisman, A. (author), Baumert, J.L. (author), Pasmans, S.G. (author), Meijer, Y. (author), Knulst, A.C. (author)Background Allergenicity of foods can be influenced by processing. Tree nuts are an important source of nutrition and increasingly consumed; however, processing methods are quite variable and data are currently lacking on the effects of processing on allergenicity. Objective To perform a systematic literature review on the effects of food...article 2013