Allergenic food

Allergenic food Raw material (ingredients) Extraction method (preparation)°... 

Hefle, S. L., Nordlee, J. A., and Taylor, S. L. (1996). Allergenic foods. Crit. Rev. Food Sci. Nutr. Allergy Clin. Immunol. 36(SuppL), 69-89. 

Zarkadas, M., Scott, W. F., Salminen, ]., and Pong, A. H. (1999). Common allergenic foods and their labelling in Canada. Can. ]. Allergy Clin. Immunol. 4,118-141. 

Hilton, J., Dearman, R.J., Sattar, N., Basketter, D.A. and Kimber, I., Characteristics of antibody responses induced in mice by protein allergens. Food Chem. Toxic., 35,1209,1997. 

Basketter, D.A. and Scholes, E.W. (1991). Comparison of the local lymph node assay with the guinea pig maximization test for the detection of a range of contact allergens. Food Chem. Toxical. 30 65-69... 

The importance of molluscan shellfish allergy is increasingly recognized. The European Union recently added molluscan shellfish to the list of most commonly allergenic foods in Europe (EESA, 2006). Although not knovm... 

Castillo et al. (1996) studied 142 food-sensitized patients from Gran Cranaria, Spain. Of these individuals, 120 reported clinical symptoms following ingestion of one or more foods. While shrimp was the most common allergenic food, squid was the second most common allergenic food with 33 cases. Additionally, 12 cases were reported to oyster, 10 to clam, and 10 to mussels. 

The number of sfudies estimating the comparative prevalence of molluscan shellfish allergy is limited. The frequency of consumption of molluscan shellfish mighf be higher in some of the locales where such studies have been performed. Clearly, more comparative clinical data would be helpful. However, the molluscan shellfish certainly seem to be a comparatively common allergenic food in some locales and among some populations. 

Taylor, S.L. and Hefle, S.L. 2001. Ingredient and labeling issues associated with allergenic foods. Allergy 56(67) 16-20. 

NDA Opinions. 2004. Opinion of the scientific panel on dietetic products, nutrition and allergies on a request from the commission relating to the evaluation of allergenic foods for labelling purposes (RequestNo. EFSA-Q-2003-016). EFSA 732 1-197. 

Bindslev-Jensen, C., Briggs, D., Osterballe, M. 2002. Can we determine a threshold level for allergenic foods by statistical analysis of published data in the literature Allergy 57 741-746. 

Spanjersberg, M.Q.I., Kruizinga, A.G., Rennen, M.A.J., and Houben, G.F. 2007. Risk assessment and food allergy The probabilistic model applied to allergens. Food and Chemical Toxicology 45(1) 49-54. 

Limit of quantitation (LOQ)—the lowest and highest standard used in the analysis. (Expressed as the equivalent level [PPM] of the allergenic food present in the original sample, assuming that it has been extracted/diluted as in the kit instructions). 

Itoh, Y. 1996. Current status of development of substitute, hypoallergenic and anti-allergenic foods for food allergy. Bio Industry 13 36—43. 

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