20th International Congress of Nutrition: Food Allergy
September 19, 2013
Operational management of allergens still suffers from the lack of an agreed set of reference values defining a tolerable level of risk. Food allergy is of growing importance to public health, affecting consumers’ quality of life (mainly children) and impacting health service resources. The symptoms range from a tingling sensation in the mouth to life-threatening anaphylactic shock. An agreed set of tolerable levels of risk is still missing. Minimizing the risk from allergenic foods is a shared responsibility of all the stakeholders involved (patients, clinicians, food manufacturers, retailers, caterers and regulators). This ICN session will provide an overview of the global effort that has been undertaken to review new low-dose challenge data and tools to analyze these data and apply them to quantitative risk assessment. ILSI Europe together with IAFNS and ILSI Japan organized a Workshop on “Food Allergy: From Thresholds to Action Levels”, in September 2012, to share the work of global experts and to foster a consensus over the feasibility of defining reference values. The IAFNS Technical Committee on Food and Chemical Safety supported the Food Allergy Resource and Research Program’s (FARRP) approach to focus on probabilistic risk assessment for establishing thresholds and commissioned a peanut data set that FARRP researched and published in 2010. This research led to further opportunities for data acquisition by the TNO (Netherlands), ILSI Europe, and the Allergen Bureau of Australia (VITAL). Recent research on the consumer’s perspective on living with food allergies will be presented. An overview of scientific approaches to evaluating novel proteins expressed in biotech products and the development of reliable and accurate methodologies for characterizing the allergenic potential of novel proteins will also be discussed.