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Reactivity to allergenic food contaminants: A study on products on the market

BACKGROUND: The frequency and severity of reactions in food‐allergic consumers exposed to unintentional food allergen contamination during production is unknown. To warn allergic consumers, it has been suggested for pre‐packaged foods to be precautionary labelled when the food allergen contamination...

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Autores principales: Fiocchi, Alessandro, Monaci, Linda, De Angelis, Elisabetta, Calandrelli, Veronica, Dahdah, Lamia, Valluzzi, Rocco, Urbani, Sara, Mazzuca, Carmen, Arasi, Stefania, Cafarotti, Arianna, Riccardi, Carla, Artesani, Maria Cristina, Putignani, Lorenza, Pecora, Valentina, Marzano, Valeria, Fierro, Vincenzo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10515704/
https://www.ncbi.nlm.nih.gov/pubmed/37746792
http://dx.doi.org/10.1002/clt2.12301
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author Fiocchi, Alessandro
Monaci, Linda
De Angelis, Elisabetta
Calandrelli, Veronica
Dahdah, Lamia
Valluzzi, Rocco
Urbani, Sara
Mazzuca, Carmen
Arasi, Stefania
Cafarotti, Arianna
Riccardi, Carla
Artesani, Maria Cristina
Putignani, Lorenza
Pecora, Valentina
Marzano, Valeria
Fierro, Vincenzo
author_facet Fiocchi, Alessandro
Monaci, Linda
De Angelis, Elisabetta
Calandrelli, Veronica
Dahdah, Lamia
Valluzzi, Rocco
Urbani, Sara
Mazzuca, Carmen
Arasi, Stefania
Cafarotti, Arianna
Riccardi, Carla
Artesani, Maria Cristina
Putignani, Lorenza
Pecora, Valentina
Marzano, Valeria
Fierro, Vincenzo
author_sort Fiocchi, Alessandro
collection PubMed
description BACKGROUND: The frequency and severity of reactions in food‐allergic consumers exposed to unintentional food allergen contamination during production is unknown. To warn allergic consumers, it has been suggested for pre‐packaged foods to be precautionary labelled when the food allergen contamination may exceed the amount to which 1%–5% of the population could react (ED01–ED05). ED01 for hazelnut and milk have been estimated at 0.1 and 0.2 mg, respectively, by the Voluntary Incidental Trace Allergen Labelling (VITAL) initiative. The respective reference doses recommended by the FAO/WHO Codex consultation are 3 and 2 mg. We evaluated the reactivity to potential traces of milk and hazelnut allergens in allergen‐free pre‐packaged products by children affected by severe allergies to milk and hazelnuts. METHODS: Oral Food Challenges with commercially available hazelnut‐free wafer biscuits and milk‐free chocolate pralines were administered to patients with severe food allergies to hazelnut and cow's milk, respectively. Contamination levels of milk or hazelnut allergens were measured using chromatographic separation interfaced with triple quadrupole mass spectrometry. RESULTS: No hazelnut allergic patient showed allergic reactions to exposure to biscuits, nor any milk allergic patient displayed allergic reactions to the dark chocolate praline. While no hazelnut trace was detected in biscuits, the praline was found to be contaminated by milk at concentrations ranging between 8 and 35 mg total protein/kg food. In our dose model, these amounts exceeded 1.5–10 times the VITAL ED01 and reached the threshold suggested by the FAO/WHO Codex consultation. CONCLUSIONS: Upon the consumption of food products available on the market, many patients with severe food allergies tolerate significantly higher doses of allergen than reference doses indicated in the VITAL system used for precautionary allergen labelling. These doses support the safety of the FAO/WHO recommended reference doses.
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spelling pubmed-105157042023-09-23 Reactivity to allergenic food contaminants: A study on products on the market Fiocchi, Alessandro Monaci, Linda De Angelis, Elisabetta Calandrelli, Veronica Dahdah, Lamia Valluzzi, Rocco Urbani, Sara Mazzuca, Carmen Arasi, Stefania Cafarotti, Arianna Riccardi, Carla Artesani, Maria Cristina Putignani, Lorenza Pecora, Valentina Marzano, Valeria Fierro, Vincenzo Clin Transl Allergy Original Article BACKGROUND: The frequency and severity of reactions in food‐allergic consumers exposed to unintentional food allergen contamination during production is unknown. To warn allergic consumers, it has been suggested for pre‐packaged foods to be precautionary labelled when the food allergen contamination may exceed the amount to which 1%–5% of the population could react (ED01–ED05). ED01 for hazelnut and milk have been estimated at 0.1 and 0.2 mg, respectively, by the Voluntary Incidental Trace Allergen Labelling (VITAL) initiative. The respective reference doses recommended by the FAO/WHO Codex consultation are 3 and 2 mg. We evaluated the reactivity to potential traces of milk and hazelnut allergens in allergen‐free pre‐packaged products by children affected by severe allergies to milk and hazelnuts. METHODS: Oral Food Challenges with commercially available hazelnut‐free wafer biscuits and milk‐free chocolate pralines were administered to patients with severe food allergies to hazelnut and cow's milk, respectively. Contamination levels of milk or hazelnut allergens were measured using chromatographic separation interfaced with triple quadrupole mass spectrometry. RESULTS: No hazelnut allergic patient showed allergic reactions to exposure to biscuits, nor any milk allergic patient displayed allergic reactions to the dark chocolate praline. While no hazelnut trace was detected in biscuits, the praline was found to be contaminated by milk at concentrations ranging between 8 and 35 mg total protein/kg food. In our dose model, these amounts exceeded 1.5–10 times the VITAL ED01 and reached the threshold suggested by the FAO/WHO Codex consultation. CONCLUSIONS: Upon the consumption of food products available on the market, many patients with severe food allergies tolerate significantly higher doses of allergen than reference doses indicated in the VITAL system used for precautionary allergen labelling. These doses support the safety of the FAO/WHO recommended reference doses. John Wiley and Sons Inc. 2023-09-22 /pmc/articles/PMC10515704/ /pubmed/37746792 http://dx.doi.org/10.1002/clt2.12301 Text en © 2023 The Authors. Clinical and Translational Allergy published by John Wiley & Sons Ltd on behalf of European Academy of Allergy and Clinical Immunology. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Article
Fiocchi, Alessandro
Monaci, Linda
De Angelis, Elisabetta
Calandrelli, Veronica
Dahdah, Lamia
Valluzzi, Rocco
Urbani, Sara
Mazzuca, Carmen
Arasi, Stefania
Cafarotti, Arianna
Riccardi, Carla
Artesani, Maria Cristina
Putignani, Lorenza
Pecora, Valentina
Marzano, Valeria
Fierro, Vincenzo
Reactivity to allergenic food contaminants: A study on products on the market
title Reactivity to allergenic food contaminants: A study on products on the market
title_full Reactivity to allergenic food contaminants: A study on products on the market
title_fullStr Reactivity to allergenic food contaminants: A study on products on the market
title_full_unstemmed Reactivity to allergenic food contaminants: A study on products on the market
title_short Reactivity to allergenic food contaminants: A study on products on the market
title_sort reactivity to allergenic food contaminants: a study on products on the market
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10515704/
https://www.ncbi.nlm.nih.gov/pubmed/37746792
http://dx.doi.org/10.1002/clt2.12301
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