Managing allergens in food /
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作 者：edited by Clare Mills, Harry Wichers and Karin Hoffmann-Sommergruber.
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ISBN：9781845690281
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简介
Controlling allergens in food is a matter of increasing importance for the food industry, especially in light of recent legislation. Effective handling of allergens depends on identifying allergenic ingredients, creating separate production lines for allergen-free products, and effective labelling to inform consumers about which products are safe to eat. Recent attention has also focused on novel methods to manage allergens in food, for example by reducing allergenicity through the prudent selection of raw food materials and improved processing techniques. This important collection provides a clear introduction to food allergens and allergy and offers a comprehensive review of current research contributing to safer food production with regard to allergens. Part 1 discusses the diagnosis of offending foods and how allergens can affect the quality of life. Expanding on these fundamentals, Part 2 reviews the effect of different methods of food processing on allergens and novel technologies which can reduce the potency of allergens or remove them altogether from foods. The final part of the book covers the key area of risk assessment and allergen management to achieve more uniform standards within the industry. Practical strategies to improve consumer acceptance of GM foods are also discussed. With its distinguished editors and array of international contributors, Managing allergens in food is an essential reference for producers, manufacturers, retailers and all those wishing to improve safety in the food industry.
目录
Contributor contact details p. xi
Preface p. xvii
Part I What are food allergens and allergies? p. 1
1 Food allergy: current diagnosis and management M. Fernandez-Rivas and B. Ballmer-Weber p. 3
1.1 Introduction: key definitions p. 3
1.2 Offending foods p. 4
1.3 Clinical manifestations p. 6
1.4 Clinical diagnosis of food allergy p. 8
1.5 Management of food allergy p. 14
1.6 Key issues in diagnosis and management p. 19
1.7 Future trends p. 19
1.8 Sources of further information and advice p. 21
1.9 References p. 21
2 The immune system and allergic responses to food C. Nicoletti and J. N. Temblay and K. Ivory p. 29
2.1 Introduction p. 29
2.2 The physiological immune response p. 30
2.3 Types of allergic reactions p. 31
2.4 Oral tolerance p. 33
2.5 The role of the gut immune system in food allergic reactions p. 35
2.6 Crossing the barrier p. 37
2.7 Altered immunoregulation in allergy p. 39
2.8 Conclusions p. 42
2.9 Acknowledgements p. 42
2.10 References p. 42
3 Impact of food allergies on quality of life B. M. J. de Blok and A. E. J. Dubois and J. O'B. Hourihane p. 47
3.1 Introduction p. 47
3.2 Approaches to study quality of life p. 50
3.3 Current knowledge regarding food allergy and quality of life p. 54
3.4 Future priorities for research p. 57
3.5 References p. 59
4 Allergens in foods H. Breiteneder and J. A. Jenkins and E. N. Clare Mills p. 62
4.1 Introduction p. 62
4.2 The major plant and animal food allergen protein families p. 63
4.3 Cross-reactivity within protein families p. 68
4.4 Protein structure and allergenic potential of proteins p. 70
4.5 Structural approaches to reducing allergenic potential of foods p. 75
4.6 Conclusions p. 77
4.7 Acknowledgements p. 78
4.8 References p. 78
5 Cross-reactivity of plant allergens R. van Ree p. 83
5.1 Introduction p. 83
5.2 Analysing cross-reactivity p. 85
5.3 Applications: anticipating risks from cross-reactivity p. 86
5.4 Future trends p. 87
5.5 Conclusions p. 88
5.6 References p. 88
6 Intestinal microbiota and allergic response to food C. A. Edwards and S. Khanna and S. Amarri and J. Dore and A. Gil and R. Adam and E. Norrin p. 91
6.1 Introduction p. 91
6.2 Infection and allergy p. 95
6.3 Intestinal microbiota in allergic infants p. 99
6.4 Modifying the gut microbiota in infants to prevent the development of allergenicity and symptoms of allergy p. 103
6.5 Future trends p. 103
6.6 Sources of further information and advice p. 106
6.7 References p. 107
Part II Allergens in foods - from raw to processed foods p. 115
7 The effects of food processing on allergens E. N. Clare Mills and A. I. Sancho and J. Moreno and H. Kostyra p. 117
7.1 Introduction p. 117
7.2 Effects of food processing on allergen structure and interactions between food components p. 119
7.3 Processing-induced covalent modification of proteins p. 126
7.4 Food processing, the matrix and allergenic potential p. 130
7.5 Acknowledgements p. 130
7.6 References p. 131
8 Identifying fruit, nut and vegetable cultivars with low allergen levels and effects of post-harvest treatments K. Hoffmann-Sommergruber and A. I. Sancho and L. J. W. J. Gilissen p. 134
8.1 Introduction p. 134
8.2 Apple as a model p. 136
8.3 Techniques for detecting and measuring allergen levels p. 137
8.4 Identification of cultivars low in allergenicity p. 140
8.5 Post-harvest treatments and allergen levels p. 142
8.6 Future trends p. 143
8.7 Sources of further information and advice p. 143
8.8 Acknowledgements p. 144
8.9 References p. 144
9 Developing allergen-free foods by genetic manipulation P. R. Shewry and H. D. Jones p. 147
9.1 Introduction p. 147
9.2 Manipulation of gene expression in crop plants p. 148
9.3 The application of GM technology to allergen removal p. 151
9.4 Why has GM technology not been adopted for commercial production? p. 153
9.5 Acknowledgements p. 154
9.6 References p. 155
10 Reducing allergens in milk and milk products L. Schutte and A. Paschke p. 159
10.1 Cow's milk proteins p. 159
10.2 Factors affecting cow's milk allergenicity p. 163
10.3 Milk products p. 167
10.4 Future trends p. 170
10.5 References p. 170
11 Reducing allergens in egg and egg products S. Gremmel and A. Paschke p. 178
11.1 Egg proteins p. 178
11.2 Egg white p. 178
11.3 Egg yolk p. 180
11.4 Bird-egg syndrome p. 181
11.5 Cross-reactivity p. 182
11.6 Factors affecting allergenicity p. 183
11.7 Conclusions p. 186
11.8 References p. 186
12 Minimal processing and the allergenic properties of food H. J. Wichers p. 190
12.1 Introduction p. 190
12.2 Examples of the impact of traditional processing on allergenicity p. 191
12.3 Options for novel processing technology to reduce allergenicity p. 193
12.4 The need for standardisation of an assessment system to evaluate processing effects p. 198
12.5 Conclusions p. 200
12.6 References p. 200
Part III Assessing allergic risks and practical management of allergens in food p. 205
13 Integrative approaches to assessing the allergenicity of foods J. M. Wal and M. Lovik p. 207
13.1 Introduction p. 207
13.2 Allergenic foods vs. allergens in foods p. 209
13.3 Effects of processing and digestion on the structure of the allergens and on allergenicity p. 211
13.4 Factors influencing the development of allergic reactions p. 213
13.5 Measures of allergenicity (in vitro and in vivo tests) p. 214
13.6 Assessing individual thresholds p. 217
13.7 From individual thresholds to regulatory thresholds p. 220
13.8 Post-market monitoring as an additional step to increase the likelihood of low/non-allergenicity of (novel) foods p. 222
13.9 Conclusion p. 224
13.10 References p. 225
14 Detecting allergens in foods S. Baumgartner and R. Krska and E. Welzig p. 228
14.1 Introduction p. 228
14.2 Methods for analysing allergenic proteins p. 231
14.3 Methods for detecting food allergens p. 236
14.4 Developing new rapid tests: dipsticks and biosensors p. 242
14.5 Future trends p. 244
14.6 Sources of further information and advice p. 244
14.7 References p. 245
15 Practical application of allergenic risk assessment of proteins L. K. Poulsen and C. Bindslev-Jensen p. 251
15.1 Introduction p. 251
15.2 Qualitative considerations - should the protein in question be considered an allergen? p. 252
15.3 Quantitative considerations - is the protein in question present in concentrations that may elicit symptoms in sensitised people? p. 255
15.4 Case studies relating to fish allergy p. 256
15.5 Trends in risk evaluation p. 259
15.6 References p. 259
16 Allergen management in the food industry R. W. R. Crevel p. 262
16.1 Introduction p. 262
16.2 Principles p. 263
16.3 Objectives p. 265
16.4 Issues associated with allergen management p. 270
16.5 Application p. 272
16.6 Future trends p. 277
16.7 Sources of information and advice p. 278
16.8 References p. 278
17 Risk communication issues in food allergy L. Frewer and S. Pfaff p. 280
17.1 Introduction: effective communication about food allergy p. 280
17.2 Risk communication - an overview p. 281
17.3 Communication with food allergic patients p. 281
17.4 Communication with the population in general p. 284
17.5 Communication with health professionals p. 285
17.6 Communication with food authorities p. 285
17.7 Communication with food retailers p. 286
17.8 Communication with food manufacturers p. 287
17.9 Conclusions p. 287
17.10 Future trends p. 288
17.11 Sources of further information and advice p. 288
17.12 Acknowledgements p. 288
17.13 References p. 289
18 Consumer acceptance of new technologies for managing allergens in food S. Miles p. 291
18.1 Introduction p. 291
18.2 Key factors determining consumer acceptance of new technologies p. 293
18.3 Strategies to improve acceptance of new technologies to manipulate allergens in food p. 298
18.4 Future trends p. 303
18.5 Sources of further information and advice p. 305
18.6 Acknowledgements p. 305
18.7 References p. 305
Index p. 309
Preface p. xvii
Part I What are food allergens and allergies? p. 1
1 Food allergy: current diagnosis and management M. Fernandez-Rivas and B. Ballmer-Weber p. 3
1.1 Introduction: key definitions p. 3
1.2 Offending foods p. 4
1.3 Clinical manifestations p. 6
1.4 Clinical diagnosis of food allergy p. 8
1.5 Management of food allergy p. 14
1.6 Key issues in diagnosis and management p. 19
1.7 Future trends p. 19
1.8 Sources of further information and advice p. 21
1.9 References p. 21
2 The immune system and allergic responses to food C. Nicoletti and J. N. Temblay and K. Ivory p. 29
2.1 Introduction p. 29
2.2 The physiological immune response p. 30
2.3 Types of allergic reactions p. 31
2.4 Oral tolerance p. 33
2.5 The role of the gut immune system in food allergic reactions p. 35
2.6 Crossing the barrier p. 37
2.7 Altered immunoregulation in allergy p. 39
2.8 Conclusions p. 42
2.9 Acknowledgements p. 42
2.10 References p. 42
3 Impact of food allergies on quality of life B. M. J. de Blok and A. E. J. Dubois and J. O'B. Hourihane p. 47
3.1 Introduction p. 47
3.2 Approaches to study quality of life p. 50
3.3 Current knowledge regarding food allergy and quality of life p. 54
3.4 Future priorities for research p. 57
3.5 References p. 59
4 Allergens in foods H. Breiteneder and J. A. Jenkins and E. N. Clare Mills p. 62
4.1 Introduction p. 62
4.2 The major plant and animal food allergen protein families p. 63
4.3 Cross-reactivity within protein families p. 68
4.4 Protein structure and allergenic potential of proteins p. 70
4.5 Structural approaches to reducing allergenic potential of foods p. 75
4.6 Conclusions p. 77
4.7 Acknowledgements p. 78
4.8 References p. 78
5 Cross-reactivity of plant allergens R. van Ree p. 83
5.1 Introduction p. 83
5.2 Analysing cross-reactivity p. 85
5.3 Applications: anticipating risks from cross-reactivity p. 86
5.4 Future trends p. 87
5.5 Conclusions p. 88
5.6 References p. 88
6 Intestinal microbiota and allergic response to food C. A. Edwards and S. Khanna and S. Amarri and J. Dore and A. Gil and R. Adam and E. Norrin p. 91
6.1 Introduction p. 91
6.2 Infection and allergy p. 95
6.3 Intestinal microbiota in allergic infants p. 99
6.4 Modifying the gut microbiota in infants to prevent the development of allergenicity and symptoms of allergy p. 103
6.5 Future trends p. 103
6.6 Sources of further information and advice p. 106
6.7 References p. 107
Part II Allergens in foods - from raw to processed foods p. 115
7 The effects of food processing on allergens E. N. Clare Mills and A. I. Sancho and J. Moreno and H. Kostyra p. 117
7.1 Introduction p. 117
7.2 Effects of food processing on allergen structure and interactions between food components p. 119
7.3 Processing-induced covalent modification of proteins p. 126
7.4 Food processing, the matrix and allergenic potential p. 130
7.5 Acknowledgements p. 130
7.6 References p. 131
8 Identifying fruit, nut and vegetable cultivars with low allergen levels and effects of post-harvest treatments K. Hoffmann-Sommergruber and A. I. Sancho and L. J. W. J. Gilissen p. 134
8.1 Introduction p. 134
8.2 Apple as a model p. 136
8.3 Techniques for detecting and measuring allergen levels p. 137
8.4 Identification of cultivars low in allergenicity p. 140
8.5 Post-harvest treatments and allergen levels p. 142
8.6 Future trends p. 143
8.7 Sources of further information and advice p. 143
8.8 Acknowledgements p. 144
8.9 References p. 144
9 Developing allergen-free foods by genetic manipulation P. R. Shewry and H. D. Jones p. 147
9.1 Introduction p. 147
9.2 Manipulation of gene expression in crop plants p. 148
9.3 The application of GM technology to allergen removal p. 151
9.4 Why has GM technology not been adopted for commercial production? p. 153
9.5 Acknowledgements p. 154
9.6 References p. 155
10 Reducing allergens in milk and milk products L. Schutte and A. Paschke p. 159
10.1 Cow's milk proteins p. 159
10.2 Factors affecting cow's milk allergenicity p. 163
10.3 Milk products p. 167
10.4 Future trends p. 170
10.5 References p. 170
11 Reducing allergens in egg and egg products S. Gremmel and A. Paschke p. 178
11.1 Egg proteins p. 178
11.2 Egg white p. 178
11.3 Egg yolk p. 180
11.4 Bird-egg syndrome p. 181
11.5 Cross-reactivity p. 182
11.6 Factors affecting allergenicity p. 183
11.7 Conclusions p. 186
11.8 References p. 186
12 Minimal processing and the allergenic properties of food H. J. Wichers p. 190
12.1 Introduction p. 190
12.2 Examples of the impact of traditional processing on allergenicity p. 191
12.3 Options for novel processing technology to reduce allergenicity p. 193
12.4 The need for standardisation of an assessment system to evaluate processing effects p. 198
12.5 Conclusions p. 200
12.6 References p. 200
Part III Assessing allergic risks and practical management of allergens in food p. 205
13 Integrative approaches to assessing the allergenicity of foods J. M. Wal and M. Lovik p. 207
13.1 Introduction p. 207
13.2 Allergenic foods vs. allergens in foods p. 209
13.3 Effects of processing and digestion on the structure of the allergens and on allergenicity p. 211
13.4 Factors influencing the development of allergic reactions p. 213
13.5 Measures of allergenicity (in vitro and in vivo tests) p. 214
13.6 Assessing individual thresholds p. 217
13.7 From individual thresholds to regulatory thresholds p. 220
13.8 Post-market monitoring as an additional step to increase the likelihood of low/non-allergenicity of (novel) foods p. 222
13.9 Conclusion p. 224
13.10 References p. 225
14 Detecting allergens in foods S. Baumgartner and R. Krska and E. Welzig p. 228
14.1 Introduction p. 228
14.2 Methods for analysing allergenic proteins p. 231
14.3 Methods for detecting food allergens p. 236
14.4 Developing new rapid tests: dipsticks and biosensors p. 242
14.5 Future trends p. 244
14.6 Sources of further information and advice p. 244
14.7 References p. 245
15 Practical application of allergenic risk assessment of proteins L. K. Poulsen and C. Bindslev-Jensen p. 251
15.1 Introduction p. 251
15.2 Qualitative considerations - should the protein in question be considered an allergen? p. 252
15.3 Quantitative considerations - is the protein in question present in concentrations that may elicit symptoms in sensitised people? p. 255
15.4 Case studies relating to fish allergy p. 256
15.5 Trends in risk evaluation p. 259
15.6 References p. 259
16 Allergen management in the food industry R. W. R. Crevel p. 262
16.1 Introduction p. 262
16.2 Principles p. 263
16.3 Objectives p. 265
16.4 Issues associated with allergen management p. 270
16.5 Application p. 272
16.6 Future trends p. 277
16.7 Sources of information and advice p. 278
16.8 References p. 278
17 Risk communication issues in food allergy L. Frewer and S. Pfaff p. 280
17.1 Introduction: effective communication about food allergy p. 280
17.2 Risk communication - an overview p. 281
17.3 Communication with food allergic patients p. 281
17.4 Communication with the population in general p. 284
17.5 Communication with health professionals p. 285
17.6 Communication with food authorities p. 285
17.7 Communication with food retailers p. 286
17.8 Communication with food manufacturers p. 287
17.9 Conclusions p. 287
17.10 Future trends p. 288
17.11 Sources of further information and advice p. 288
17.12 Acknowledgements p. 288
17.13 References p. 289
18 Consumer acceptance of new technologies for managing allergens in food S. Miles p. 291
18.1 Introduction p. 291
18.2 Key factors determining consumer acceptance of new technologies p. 293
18.3 Strategies to improve acceptance of new technologies to manipulate allergens in food p. 298
18.4 Future trends p. 303
18.5 Sources of further information and advice p. 305
18.6 Acknowledgements p. 305
18.7 References p. 305
Index p. 309
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