Dermatitis Caused by Ingestion of Chia Seeds

Tomás‐Pérez, Margarita; Entrala, A; Bartolomé, Borja; Caballero, María Luisa; Quirce, Santiago

doi:10.18176/jiaci.0203

Cited by 6 publications

(5 citation statements)

References 2 publications

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“…Since then, the available information from two case studies (Garc ıa Jim enez et al, 2015;and Tomas-P erez et al, 2018) indicates that allergic reactions upon consumption of chia seeds may occur. Since then, the available information from two case studies (Garc ıa Jim enez et al, 2015;and Tomas-P erez et al, 2018) indicates that allergic reactions upon consumption of chia seeds may occur.…”

Section: Discussionmentioning

confidence: 99%

“…In 2009, the Panel expressed the uncertainty related to the potential allergenicity of chia seeds and noted the cross-reactivity of sera from patients known to be allergic to peanuts and sesame. Since then, the available information from two case studies (Garc ıa Jim enez et al, 2015;and Tomas-P erez et al, 2018) indicates that allergic reactions upon consumption of chia seeds may occur.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Safety of chia seeds (Salvia hispanica L.) as a novel food for extended uses pursuant to Regulation (EU) 2015/2283

Turck¹,

Castenmiller²,

Henauw³

et al. 2019

EFS2

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Following a request from the European Commission, the EFSA Panel on Nutrition, Novel foods and Food Allergens (NDA) was asked to deliver an opinion on overall safety assessment for chia seeds (Salvia hispanica L.) as a novel food (NF) pursuant to Regulation (EU) 2015/2283 in the light of the increasing dietary intake from the growing number of authorised uses in recent years. The safety assessment of this NF is based on data supplied in seven applications, previous safety assessments of chia seeds and information retrieved from an extensive literature search done by EFSA. Since none of the applications addressed the possible formation of process contaminants, the present assessment is limited to those proposed extended uses which do not raise safety concerns regarding the formation of such contaminants. These include the use of whole and ground chia seeds added to chocolate, fruit spreads, fruit desserts, mixed fruit with coconut milk in twin pot, fruit-preparations to underlay a dairy product, fruit-preparations to be mixed with dairy products, confectionary (excluding chewing gums), dairy products and analogues, edible ices, fruit and vegetables products, non-alcoholic beverages and compotes from fruit and/or vegetables and/or with cereals. In addition, this assessment also concerns uses of chia seeds without specific restrictions and precautions regarding their use levels in other foods which usually do not include heat treatment during processing and cooking. Apart from allergenicity, the Panel did not identify any hazard which causes safety concerns. Lacking the basis and need to establish safe maximum intake levels for chia seeds, no exposure assessment was conducted. The Panel concludes that chia seeds are safe under the assessed conditions of use.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Safety of chia seeds (Salvia hispanica L.) as a novel food for extended uses pursuant to Regulation (EU) 2015/2283

Turck¹,

Castenmiller²,

Henauw³

et al. 2019

EFS2

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show abstract

“…Some people may report allergic contact dermatitis in response to chia extract. Most people who may or may not ordinarily consume these seeds do not fit the profile of allergic patients, who typically have a personal history of ongoing allergies and sensitization to allergens (Tomas-Pérez et al, 2018).…”

Section: Chia Seeds Possible Adverse Effectsmentioning

confidence: 99%

Chia (Salvia hispanica L.) Seeds: Nutritional composition and biomedical applications

Gabal

2024

Biological and Biomedical Journal

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Chia (Salvia hispanica L.) herb plant grows annually and belongs to Lamiaceae family. Its impressive health and biological benefits are due to its nutritional and phytochemical composition. Previous research has been done on chia seeds, protein hydrolysates and oil to evaluate their beneficial role in nutritional and health aspects. Chia can be incorporated in diet, food synthesis, and different industries. It can also be encapsulated to maximize its usefulness to incorporate in regular diets to enhance overall health and battle various illnesses. This review will discuss the recent findings about the nutritional values and the biomedical applications of chia seeds. Throughout this review chia source, constituents, biological activities, beneficial dosage, how to impart in our diet? and possible side effects of overconsumption will be referred. This review will also provide a comparison between the nutritional composition of Egyptian chia seeds and imported seeds.

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“…In the 2009 opinion, the Panel noted the possible cross-reactivity of sera from patients allergic to peanuts and sesame and reiterated that it was not possible to predict the potential allergenicity of chia seeds (EFSA NDA Panel, 2005, 2009. Additional information from two case reports (Garc ıa Jim enez et al., 2015;Tomas-P erez et al, 2018) indicates that allergic reactions upon consumption of chia seeds may occur.…”

Section: Allergenicitymentioning

confidence: 99%

Safety of the extension of use of partially defatted chia seed (Salvia hispanica L.) powder with a high fibre content as a novel food pursuant to Regulation (EU) 2015/2283

Turck¹,

Bohn²,

Castenmiller³

et al. 2023

EFS2

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Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the safety of the extension of use of partially defatted chia seed (Salvia hispanica L.) powder with a high fibre content as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is already authorised and included in the Union list of NFs and is produced according to the same production process. This application is limited to an assessment of the extension of use of the NF as a food ingredient in several food categories with a high moisture content that are subject to thermal processing. The target population for the extension of use is the general population. The information provided on the formation of process contaminants (acrylamide, furan and methylfurans) in a selected food category with added NF (bread) subjected to heat treatment is sufficient for this assessment and does not raise safety concerns. Noting that no safety concerns were identified from the information available on the production process, composition, specifications and proposed uses of the NF, the Panel considers that intake estimates for the NF are not needed for this assessment. The Panel concludes that the NF, partially defatted chia seeds powder with a high fibre content, is safe under the proposed conditions of use.

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Dermatitis Caused by Ingestion of Chia Seeds

Cited by 6 publications

References 2 publications

Safety of chia seeds (Salvia hispanica L.) as a novel food for extended uses pursuant to Regulation (EU) 2015/2283

Safety of chia seeds (Salvia hispanica L.) as a novel food for extended uses pursuant to Regulation (EU) 2015/2283

Chia (Salvia hispanica L.) Seeds: Nutritional composition and biomedical applications

Safety of the extension of use of partially defatted chia seed (Salvia hispanica L.) powder with a high fibre content as a novel food pursuant to Regulation (EU) 2015/2283

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