June 3, 2018 — The food industry has been reasonably well versed in the basics of food allergies including hazards and control steps. However, the food supply is changing. Consumers are attracted to emerging sources of protein and entrepreneurial food companies market exciting, nutritious, but nontraditional ingredients in their foods and beverages. In some products, the level of protein is comparatively high. While proteins add value to new food products, they can also occasionally lead to the development of food allergies in some consumers. This protein and food allergies presentation provided a greater understanding of the potential allergic risks associated with current and novel protein sources. Consumer risks are low and manageable with adherence to good labeling practices. New clinical approaches to increasing protein tolerance in infancy was also discussed.
Click to view a summary of this presentation, Food Allergies: A Challenge for Current and Emerging Proteins, by Steve Taylor, Ph.D., Professor and Co-Director, Food Allergy Research and Resource Program, University of Nebraska.This was given at the 2018 Protein Trends & Technologies Seminar — Technical Program: Formulating with Proteins.
“Cross-reactivity can also make it difficult to pinpoint the precise allergen that triggers a reaction, especially when cross-reactive allergens with differing potencies may be present. Taylor described severe allergic reactions that occurred in peanut-allergic individuals who consumed a soy-containing muscle-building supplement. Taylor’s group demonstrated that there was no peanut (a highly potent allergen) present; instead, very high levels of soy protein in the product likely caused the reactions. Soy protein has a low potency that appears to share cross-reactivity with the peanut allergen.”
Click the image below for a downloadable PowerPoint of the presenation.