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Title: Thresholds of allergenic proteins in foods

Abstract

Threshold doses or Estimated Eliciting Doses (EEDs) represent an important new field of research in food allergy. Clinicians and regulators have embraced some toxicological concepts such as LOAEL and NOAEL and applied them to an area of significant clinical uncertainty and interest. The impact of intrinsic human factors (e.g., asthma and exercise) and extrinsic event factors (e.g., season, location and especially dose of allergen) on a future allergic reaction in the community needs to be considered carefully when interpreting results of clinical and research low-dose food challenges. The ongoing cooperation of food allergy research groups in medicine, food science and government will surely deliver results of the highest importance to the wider communities of allergology, food science and technology and the increasing number of allergic consumers.

Authors:
 [1];  [2]
  1. Allergy and Inflammation Research (Child Health), Mailpoint 218, Southampton University Hospital NHS Trust, Tremona Road, Southampton SO16 6YD (United Kingdom)
  2. Department Dermatology/Allergology, University Medical Center, Utrecht (Netherlands)
Publication Date:
OSTI Identifier:
20721903
Resource Type:
Journal Article
Journal Name:
Toxicology and Applied Pharmacology
Additional Journal Information:
Journal Volume: 207; Journal Issue: 2,suppl.1; Conference: ICT X 2004: 10. international congress of toxicology: Living in a safe chemical world, Tampere (Finland), 11-15 Jul 2004; Other Information: DOI: 10.1016/j.taap.2005.01.028; PII: S0041-008X(05)00270-X; Copyright (c) 2005 Elsevier Science B.V., Amsterdam, The Netherlands, All rights reserved; Country of input: International Atomic Energy Agency (IAEA); Journal ID: ISSN 0041-008X
Country of Publication:
United States
Language:
English
Subject:
60 APPLIED LIFE SCIENCES; ALLERGY; ANAPHYLAXIS; ANGIOTENSIN; ASTHMA; ENZYMES; EXERCISE; FOOD; NITRIC OXIDE; REVIEWS; SKIN; THRESHOLD DOSE

Citation Formats

Hourihane, Jonathan O'B, and Knulst, Andre C. Thresholds of allergenic proteins in foods. United States: N. p., 2005. Web. doi:10.1016/j.taap.2005.01.028.
Hourihane, Jonathan O'B, & Knulst, Andre C. Thresholds of allergenic proteins in foods. United States. https://doi.org/10.1016/j.taap.2005.01.028
Hourihane, Jonathan O'B, and Knulst, Andre C. 2005. "Thresholds of allergenic proteins in foods". United States. https://doi.org/10.1016/j.taap.2005.01.028.
@article{osti_20721903,
title = {Thresholds of allergenic proteins in foods},
author = {Hourihane, Jonathan O'B and Knulst, Andre C},
abstractNote = {Threshold doses or Estimated Eliciting Doses (EEDs) represent an important new field of research in food allergy. Clinicians and regulators have embraced some toxicological concepts such as LOAEL and NOAEL and applied them to an area of significant clinical uncertainty and interest. The impact of intrinsic human factors (e.g., asthma and exercise) and extrinsic event factors (e.g., season, location and especially dose of allergen) on a future allergic reaction in the community needs to be considered carefully when interpreting results of clinical and research low-dose food challenges. The ongoing cooperation of food allergy research groups in medicine, food science and government will surely deliver results of the highest importance to the wider communities of allergology, food science and technology and the increasing number of allergic consumers.},
doi = {10.1016/j.taap.2005.01.028},
url = {https://www.osti.gov/biblio/20721903}, journal = {Toxicology and Applied Pharmacology},
issn = {0041-008X},
number = 2,suppl.1,
volume = 207,
place = {United States},
year = {Thu Sep 01 00:00:00 EDT 2005},
month = {Thu Sep 01 00:00:00 EDT 2005}
}