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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 a mineral salt, containing potassium and magnesium, as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is a mineral salt that consists mainly of magnesium potassium trichloride hexahydrate. The information provided on the composition is sufficient for characterising the NF and does not raise safety concerns.
View Article and Find Full Text PDFDual-protein system composed of soy protein and β-lactoglobulin: effect of transglutaminase-mediated crosslinking on its allergenicity and conformation.
J Sci Food Agric
January 2025
Division of Medicine, University College London, London, UK.
Background: The escalating global prevalence of food allergies has intensified the need for hypoallergenic food products. Transglutaminase (TGase)-mediated crosslinking has garnered significant attention for its potential to reduce the allergenicity of food proteins. This study aimed to investigate the effects of TGase crosslinking on the potential allergenicity and conformational changes in a dual-protein system composed of β-lactoglobulin (β-LG) and soy protein isolate (SPI) at varying mass ratios (10:0, 7:3, 5:5, 3:7 and 0:10 (w/w)).
View Article and Find Full Text PDFFood allergens and oral immunotherapy as indicators of eosinophilic oesophagitis.
Prz Gastroenterol
May 2024
Department of Allergology, Clinical Immunology, and Internal Diseases, Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Torun, Jan Biziel University Hospital No. 2 in Bydgoszcz, Poland.
Eosinophilic esophagitis (EoE) is a chronic immune-mediated esophageal disease, clinically characterised by symptoms of esophageal dysfunction and histologically by eosinophilic infiltration of its wall. The last 3 decades have seen a sharp increase in its incidence to the point that it is called the second most common esophageal disease after reflux disease in some recent studies. The main indicators of EoE are food allergens and in recent years the extremely important role of oral immunotherapy (OIT) in the development of this disease has also been increasingly raised.
View Article and Find Full Text PDFEffects of Food Processing on Allergenicity.
Curr Allergy Asthma Rep
January 2025
Temerty Faculty of Medicine, University of Toronto, Toronto, ON, Canada.
Purpose Of Review: There is an increasing awareness among clinicians that industrial and household food processing methods can increase or decrease the allergenicity of foods. Modification to allergen properties through processing can enable dietary liberations. Reduced allergenicity may also allow for lower risk immunotherapy approaches.
View Article and Find Full Text PDFEgg allergen-specific T-cell and cytokine responses in healthy and egg-allergic children naturally tolerating baked egg.
Pediatr Allergy Immunol
January 2025
Department of Microbiology, Immunology and Transplantation, Allergy and Immunology Research Group, KU Leuven, Leuven, Belgium.
Background: Type 1 regulatory T (Tr1) cells are critical players in maintaining peripheral tolerance, by producing high IL-10 levels in association with inducible T-cell co-stimulator (ICOS) expression. Whether these cells play a role in naturally acquired baked egg tolerance is unknown.
Objectives: Evaluate frequencies of egg-responsive Tr1 and Th2 cells in egg-allergic children that naturally acquired baked egg tolerance (BET) versus non-egg-allergic (NEA) children.
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