Seaweed allergy

Thomas, Iason; Siew, Leonard; Watts, Troy; Haque, Rubaiyat

doi:10.1016/j.jaip.2018.11.009

Cited by 18 publications

(15 citation statements)

References 6 publications

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“…and U. pinnatifida were negative. Patient history and positive skin test results suggested immunoglobulin E‐mediated mechanisms (Thomas, Siew, Watts, & Haque, ). In another study, food allergens were identified in the green seaweed Ulva .…”

Section: Resultsmentioning

confidence: 99%

Food safety hazards in the European seaweed chain

Banach

Hil

Fels‐Klerx

2020

Comp Rev Food Sci Food Safe

111

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Seaweed is a source of protein that can help overcome the anticipated challenges of a growing world population and the current challenges for finding alternatives for animal proteins in the Western diet. Thus far, data on the safety of seaweed for feed and food purposes in the Western world are scattered. This study aimed to review the available knowledge on the presence of food safety hazards in seaweed, including factors influencing their presence, and to prioritize the hazards that may pose a risk to human health. Given current knowledge from the literature, data from the Rapid Alert System for Food and Feed, and results from a stakeholder survey, 22 food safety hazards were ranked into major (4), moderate (5), and minor (13) hazards. Arsenic, cadmium, iodine, and Salmonella were identified as major hazards. Hazards, where data gaps exist, should be carefully assessed. These include pesticide residues, dioxins and polychlorinated biphenyls, brominated flame retardants, polycyclic aromatic hydrocarbons, pharmaceuticals, marine biotoxins, allergens, micro‐ and nanoplastics, other pathogenic bacteria, norovirus, and hepatitis E virus. It is recommended to collect more data on these hazards in future studies. Many factors can affect the presence of hazards including seaweed type, physiology, season, harvest and cultivation environment, geography including the location of cultivation, alongside further processing. Moreover, when seaweed is cultivated near industrialized or anthropogenic activities, these activities may negatively influence water quality, which can increase the likelihood of hazards in seaweed. Results of the ranking prioritized hazards can be used to prioritize monitoring programs and adjusted given future additional knowledge covering the data gaps.

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Section: Resultsmentioning

confidence: 99%

Food safety hazards in the European seaweed chain

Banach

Hil

Fels‐Klerx

2020

Comp Rev Food Sci Food Safe

111

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“…However, some authors reported allergic problems like respiratory allergy, hypersensitivity, fatal anaphylaxis and anaphylaxis in patient due to seaweeds 23,37 . Thomas 40 , et al observed seaweed allergy in a 27 year old patient during their clinical study. They observed that phycobiliproteins and phycolectins are the possible allergens in red seaweeds and advised patient to strictly avoid consuming seaweed containing products.…”

Section: Risk Associated With Seaweed Consumptionmentioning

confidence: 96%

Seaweeds

2020

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Seaweeds are microalgae growing in coastal regions and resistant to salinity. Seaweeds are rich resources of natural nutrients some of which cannot be obtained from terrestrial plants. Bioactive compounds of seaweeds such as sulphated polysaccharides, peptides, minerals, phlorotannins, carotenoids and sulfolipids have proven health benefits against various diseases. Traditionally, seaweeds are used as folk medicine for treating diseases like goiter, wounds, burns, rashes, inflammation, diabetes and also gaining attention of pharmaceutical industries due to their anti-cancer, anti-aging, anti-angiogenesis, anti-bacterial, anti-viral and antioxidant properties. Seaweeds polysaccharides have wide applications in foods as well as in pharmaceutical industry due to their bio-chemical properties such as stabilizer, emulsifier and gelling property. In food industry, seaweed polysaccharides are used as a functional ingredient in many products such as frozen foods, ice-cream, jam, jelly, beverages etc. Several commercial food preparations from seaweeds are also available in the market such as sea salt, nori snack wasabi, pink rock salt, seaweed thins toasted coconuts, crunchy seaweed chips, raw unroasted seaweed under different brand names. The present review is a compilation of nutritional, pharmacological and food properties of seaweeds along with its potential towards development of functional foods.

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“…They can agglutinate red blood cells but are also strong mitogens especially for B and T lymphocytes. Although algae seem to feature a low sensitising potential, a few case studies referred to hypersensitive reactions after seaweeds consumption [Thomas et al, 2019]. One of the indicated reasons may be the homology between seaweed lectins and those identified in some legumes, including peanuts, where they are reported to have the allergenic potential [Goodman, 2020].…”

Section: Protein and Peptidesmentioning

confidence: 99%

Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review

Drabińska¹,

Ogrodowczyk²

2021

Pol. J. Food Nutr. Sci.

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Lactic acid (LA) fermentation of plant-based products is a commonly used process all over the world. Recently, except for extending the shelf-life of food and improving its palatability, the popularity of fermented food increased because of their nutritional and health-promoting quality. In this review, the existing knowledge about the effects of LA fermentation in different types of plant-based food matrices on their nutritive and health--promoting potential is presented and discussed based on the most recent studies. Furthermore, the toxicological and unfavorable effects are addressed.This review shows that although the biotransformation of several nutrients and bioactive compounds and the strain-dependent properties need more in-depth elucidation in several matrices, the recently published studies proved that LA-fermented cereals, fruits, vegetables, legumes, and seaweeds are good sources of health-promoting molecules. The obtained products offer a good alternative for a growing number of vegans, vegetarians, and flexitarians, who look for the plant-based, healthy alternatives. However, still more clinical trials evaluating the effect of their consumption on the human health are in demand.

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Seaweed allergy

Cited by 18 publications

References 6 publications

Food safety hazards in the European seaweed chain

Food safety hazards in the European seaweed chain

Seaweeds

Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review

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