Evaluation of the allergenic risk of transgenic foods from vegetable origin 

Comptes Rendus de l'Academie d'Agriculture de France vol. 86 (6) p.77-85 2000

"The author draws attention to the fact that de novo sensitizations are unpredictable and that zero risk cannot be asserted. She advises a food safety control aiming at the detection of allergies to these novel foods".

Original Title
Evaluation du risque allergique des aliments transgeniques d'origine vegetale.

Author
Moneret-Vautrin, D. A. Correspondent Address Université de Nancy 1, Service de Medecine Interne, Immunologie clinique et Allergologie-29, avenue du Marechal de Lattre de Tassigny, 54035 Nancy, France.

Abstract
Vegetable allergens are increasingly involved in food allergies. Cross-reactivity between pollens, fruit and vegetables relies upon pan-allergens: pathogenesis-related proteins, profilins, enzymes with the same functional activity, etc.. The evolution of the allergenicity of transgenic foods is carried out by in vitro analysis of binding of the transgenic protein to specific IgEs from patients allergic to the source of the gene. The search for homology with known allergens, the degradability of antigenicity by proteolytic enzymes are needed for proteins originating from non allergenic sources. The author draws attention to the fact that de novo sensitizations are unpredictable and that zero risk cannot be asserted. She advises a food safety control aiming at the detection of allergies to these novel foods. 44 ref.

Descriptors new products; transgenics; vegetables; foods; proteins; IgE; allergens; food safety; food allergies Codes Nutrition-related Disorders and Therapeutic Nutrition (VV130); Crop Produce (QQ050); Biotechnology (WW000) Risk Category HUMAN HEALTH