Mills E N Clare, Adel-Patient Karine, Bernard Hervé, De Loose Marc, Gillard Nathalie, Huet Anne-Catherine, Larré Collette, Nitride Chiara, Pilolli Rosa, Tranquet Olivier, Pouke Christof Van, Monaci Linda
The University of Manchester, Manchester Institute of Biotechnology, Manchester Academic Health Science Centre, School of Biological Sciences, Division of Infection, Immunity and Respiratory Medicine, Manchester, United Kingdom.
INRA-CEA, Service de Pharmacologie et d'Immunoanalyse, Laboratoire d'Immuno-Allergie Alimentaire, Bât, 136-CEA de Saclay, 91191 Gif-sur-Yvette, France.
J AOAC Int. 2019 Sep 1;102(5):1346-1353. doi: 10.5740/jaoacint.19-0063. Epub 2019 Apr 2.
Risk-based approaches to managing allergens in foods are being developed by the food industry and regulatory authorities to support food-allergic consumers to avoid ingestion of their problem food, especially in relation to the traces of unintended allergens. The application of such approaches requires access to good quality data from clinical studies to support identification of levels of allergens in foods that are generally safe for most food-allergic consumers as well as analytical tools that are able to quantify allergenic food protein. The ThRAll project aims to support the application of risk-based approaches to food-allergen management in two ways. First, a harmonized quantitative MS-based prototype reference method will be developed for the detection of multiple food allergens in standardized incurred food matrices. This will be undertaken for cow's milk, hen's egg, peanut, soybean, hazelnut, and almond incurred into two highly processed food matrices, chocolate and broth powder. This activity is complemented by a second objective to support the development and curation of data on oral food challenges, which are used to define thresholds and minimum eliciting doses. This will be achieved through the development of common protocols for collection and curation of data that will be applied to allergenic foods for which there are currently data gaps.
食品行业和监管机构正在制定基于风险的食品过敏原管理方法，以帮助食物过敏的消费者避免摄入引发问题的食物，尤其是避免摄入意外存在的微量过敏原。应用这些方法需要获取来自临床研究的高质量数据，以支持确定对大多数食物过敏消费者通常安全的食品中过敏原水平，同时还需要能够量化致敏性食物蛋白的分析工具。ThRAll项目旨在通过两种方式支持基于风险的方法在食物过敏原管理中的应用。首先，将开发一种基于质谱的统一定量原型参考方法，用于检测标准化污染食品基质中的多种食物过敏原。这将针对掺入两种高度加工食品基质（巧克力和汤粉）中的牛奶、鸡蛋、花生、大豆、榛子和杏仁进行。第二项工作补充了这一活动，其目标是支持关于口服食物激发试验的数据的开发和整理，这些数据用于定义阈值和最小激发剂量。这将通过制定用于收集和整理数据的通用方案来实现，该方案将应用于目前存在数据空白的致敏性食物。
