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General Information

Document type
  • Peer-reviewed journal article
GE organism
  • maize
  • multiiple
GE trait
  • insect resistance
  • multiple
Country
  • United States

Results

Safety for consumption
  • no effect

Genetic modification of food allergens Review Article

Lehrer, Samuel B
Annals of Allergy, Asthma & Immunology. 2004 November. 93(Suppl 3):S19-S25

Link to full text (journal may charge for access)

PMID: 15562870 DOI: 10.1016/S1081-1206(10)61728-0 ISSN: 1081-1206

Abstract

OBJECTIVE: To review allergen risk evaluation for genetically modified foods and our ability to predict protein allergenicity, methods that are being used to develop foods with reduced allergenic activity, and clinical aspects relative to assessing potentially allergic patients. DATA SOURCES: Information was identified using the MEDLINE database for governmental, international, and industry organizations that have considered possible unintended health effects such as food allergy and how they can be avoided. DATA SELECTION: The author's knowledge of the field was used to select articles for inclusion in this review. RESULTS: Organizations have created a decision process that has generally been successful in avoiding development of products that cause allergic reactions. Since some proteins expressed do not have any history of human exposure, risk evaluation may be more of a challenge for them. Biotechnology has also been used to try to develop foods with reduced allergenicity, and in future years such products should yield safer foods. CONCLUSIONS: Allergy risk evaluation for known allergens and genetically modified foods appears to be reasonable and provides assurance of food safety. Allergenicity evaluation of novel proteins is a more complicated process that needs to be and will be improved as our knowledge of food allergens increases. Biotechnology can be used to produce safer and healthier foods; for example, allergenicity of some foods may be reduced through biotechnology. The role of the health care professional in assessing allergic reactions to genetically modified foods is essential and should play a greater role in the interaction of consumers, industry, and regulators.

Keywords

Allergy; Allergen;

Funding

Funding source
  • Not reported
Funding country
  • Not reported
Funding type
  • Not reported

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Cite this study

MLA

Lehrer, Samuel B. "Genetic modification of food allergens." Annals of Allergy, Asthma & Immunology 93.Suppl 3 (2004): S19-S25. Web. 24 Sep. 2018.

APA

Lehrer, Samuel B. (2004). Genetic modification of food allergens. Annals of Allergy, Asthma & Immunology, 93(Suppl 3), S19-S25. doi:10.1016/S1081-1206(10)61728-0

Please verify citations before use, citations are automatically generated based on information stored within the GENERA database and therefore may or may not be correct.