Randomised, double blind, crossover challenge study of allergenicity of peanut oils in subjects allergic to peanuts

Hourihane, Jonathan; Bedwani, Simon J; Dean, Tara; Warner, John O.

doi:10.1136/bmj.314.7087.1084

Cited by 139 publications

(62 citation statements)

References 17 publications

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“…There might be thresholds for sensitization to an allergen and for triggering allergic reactions in sensitized individuals. Sensitization is difficult to observe in human populations; therefore, attempts have been made to establish thresholds for allergic reactions in humans, but with some limitations (57). In the absence of models for Cry9c, it has been suggested that the peanut allergen be used as a basis for exposure comparison for Cry9c: peanut allergy is prevalent in the United States and is known to cause severe reactions (34).…”

Section: Dose-response Assessmentmentioning

confidence: 99%

Starlink corn: a risk analysis.

Bucchini

Goldman

2002

Environ Health Perspect

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Modern biotechnology has dramatically increased our ability to alter the agronomic traits of plants. Among the novel traits that biotechnology has made available, an important group includes Bacillus thuringiensis-derived insect resistance. This technology has been applied to potatoes, cotton, and corn. Benefits of Bt crops, and biotechnology generally, can be realized only if risks are assessed and managed properly. The case of Starlink corn, a plant modified with a gene that encodes the Bt protein Cry9c, was a severe test of U.S. regulatory agencies. The U.S. Environmental Protection Agency had restricted its use to animal feed due to concern about the potential for allergenicity. However, Starlink corn was later found throughout the human food supply, resulting in food recalls by the Food and Drug Administration and significant disruption of the food supply. Here we examine the regulatory history of Starlink, the assessment framework employed by the U.S. government, assumptions and information gaps, and the key elements of government efforts to manage the product. We explore the impacts on regulations, science, and society and conclude that only significant advances in our understanding of food allergies and improvements in monitoring and enforcement will avoid similar events in the future. Specifically, we need to develop a stronger fundamental basis for predicting allergic sensitization and reactions if novel proteins are to be introduced in this fashion. Mechanisms are needed to assure that worker and community aeroallergen risks are considered. Requirements are needed for the development of valid assays so that enforcement and post market surveillance activities can be conducted.

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Section: Dose-response Assessmentmentioning

confidence: 99%

Starlink corn: a risk analysis.

Bucchini

Goldman

2002

Environ Health Perspect

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“…In most cases, roasted or fried peanuts are used because of their improved flavor and taste compared with their raw counterparts. Foods containing vegetable oil, however, may contain peanut proteins (10,21) that are not heated during processing. Therefore, peanut allergic individuals are exposed to both native and heat-treated peanut proteins and both can provoke allergic reactions.…”

mentioning

confidence: 99%

Heat-induced Conformational Changes of Ara h 1, a Major Peanut Allergen, Do Not Affect Its Allergenic Properties

Koppelman

Bruijnzeel-Koomen

Hessing

et al. 1999

Journal of Biological Chemistry

154

143

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Ara h 1, a major peanut allergen was isolated, and its structure on secondary, tertiary, and quaternary level at ambient temperature was investigated using spectroscopic and biochemical techniques. Ara h 1 appeared to be a highly structured protein on a secondary level, possesses a clear tertiary fold, and is present as a trimeric complex. Heat treatment of purified Ara h 1 results in an endothermic, irreversible transition between 80 and 90°C, leading to an increase in ␤-structures and a concomitant aggregation of the protein. Ara h 1 from peanuts that were heat-treated prior to the purification procedure exhibited a similar denatured state with an increased secondary folding and a decreased solubility. The effect of heat treatment on the in vitro allergenic properties of Ara h 1 was investigated by means of a fluid-phase IgE binding assay using serum from patients with a clinically proven peanut allergy. Ara h 1 purified from peanuts heated at different temperatures exhibited IgE binding properties similar to those found for native Ara h 1, indicating that the allergenicity of Ara h 1 is heat-stable. We conclude that the allergenicity of Ara h 1 is unaffected by heating, although native Ara h 1 undergoes a significant heat-induced denaturation on a molecular level, indicating that the recognition of conformational epitopes of Ara h 1 by IgE either is not a dominant mechanism or is restricted to parts of the protein that are not sensitive to heat denaturation.

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“…Some evidence highlighted that peanut oil (as well as the soybean oil) can not always be considered as a safe product for peanut-allergic patients (Hourihane 1997;Crevel 2000;Ring & Möhrenschlager 2007). Apart from a recent paper focused on the use of a biosensor (Bremer 2009), no specific data are available for protein content of either raw or refined HAO.…”

Section: Introductionmentioning

confidence: 99%

Olive oil adulterated with hazelnut oils: simulation to identify possible risks to allergic consumers

Arlorio

Coı̈sson

Bordiga

et al. 2010

Food Additives & Contaminants: Part A

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Randomised, double blind, crossover challenge study of allergenicity of peanut oils in subjects allergic to peanuts

Abstract: Objective: To examine the effect of contact with a stroke family care worker on the physical, social, and psychological status of stroke patients and their carers.

Cited by 139 publications

References 17 publications

Starlink corn: a risk analysis.

Starlink corn: a risk analysis.

Heat-induced Conformational Changes of Ara h 1, a Major Peanut Allergen, Do Not Affect Its Allergenic Properties

Olive oil adulterated with hazelnut oils: simulation to identify possible risks to allergic consumers

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