Food Risk Analysis and Regulatory Excellence Platform (PARERA), Institute of Nutrition and Functional Foods and Department of Food Science, Université Laval, Quebec, Quebec, G1V 0A6, Canada.
Food Risk Analysis and Regulatory Excellence Platform (PARERA), Institute of Nutrition and Functional Foods and Department of Food Science, Université Laval, Quebec, Quebec, G1V 0A6, Canada; Health Canada, 251 Sir F. Banting Driveway, Ottawa, Ontario, H1A 0K9, Canada.
Food Chem Toxicol. 2021 Jun;152:112196. doi: 10.1016/j.fct.2021.112196. Epub 2021 Apr 17.
The risk of having an allergic reaction in milk-allergic individuals consuming products with precautionary allergen labelling (PAL) for milk has been rarely studied in products such as dark chocolate, cookies, and other baked goods. A probabilistic risk assessment model was developed to estimate potential risks. Milk occurrence and contamination levels were reported in a previous article from our group. Dose-response curves for milk were constructed using values (n = 1078) from published double-blind placebo-controlled food challenges. Canadian consumption data was extracted from a national survey, and a homemade survey involving food-allergic Canadians. Milk eliciting doses (ED) were 0.23 (ED), 1.34 (ED), 3.42 (ED), and 16.3 (ED) mg of milk protein (Log-Normal distribution). Average exposures, per eating occasion, were 24 mg (dark chocolate), 3.9 mg (baked goods), and 0.20 mg (cookies) of milk proteins. The estimated risk of having a milk-induced allergic reaction by consuming foods with PAL for milk was higher for dark chocolate (16%; 15,881/100,000) than baked goods (3.8%; 3802/100,000) or cookies (0.6%; 646/100,000) in milk-allergic Canadians. Dark chocolate, cookies, and baked goods with PAL for milk, should be avoided by milk-allergic Canadians (consuming or not products with PAL) to prevent allergic reactions.
在食用标有牛奶致敏原警示标签 (PAL) 的产品时，牛奶过敏个体发生过敏反应的风险在黑巧克力、饼干和其他烘焙食品等产品中鲜有研究。本研究建立了一个概率风险评估模型来估计潜在风险。本研究组先前的一篇文章报告了牛奶的发生和污染水平。使用已发表的双盲安慰剂对照食物挑战中（n = 1078）的值构建了牛奶的剂量反应曲线。从一项全国性调查和一项涉及食物过敏的加拿大人群的自制调查中提取了加拿大的消费数据。牛奶激发剂量（ED）分别为 0.23（ED）、1.34（ED）、3.42（ED）和 16.3（ED）mg 牛奶蛋白（对数正态分布）。每次食用的平均暴露量分别为 24mg（黑巧克力）、3.9mg（烘焙食品）和 0.20mg（饼干）的牛奶蛋白。食用含牛奶 PAL 的食物时，加拿大牛奶过敏个体发生牛奶诱导过敏反应的风险，黑巧克力（16%；15881/100000）高于烘焙食品（3.8%；3802/100000）或饼干（0.6%；646/100000）。因此，含牛奶 PAL 的黑巧克力、饼干和烘焙食品应避免被加拿大牛奶过敏个体食用（无论是否食用含 PAL 的产品），以预防过敏反应。
