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None of the current products of agricultural biotechnology that are approved and
on the market have caused any allergic reactions among consumers. These commercial
products have been assessed for their potential allergenicity. It has been concluded by
regulatory authorities worldwide that these products present little, if any risk, of allergic sensitization.
The investigation of the potential allergenicity of foods produced through agricultural biotechnology is a critical component of the overall safety assessment of such foods. Using modern biotechnology methods, between one and several new genes are transferred into the modified organism. These transferred genes provide the code needed to produce proteins that are responsible for expressing the desired traits. Since the vast majority of food allergies are due to certain naturally occurring proteins present in the food, the potential allergenicity of the new introduced proteins in the genetically modified foods must be a key part of the safety assessment protocol. It should be noted that a much larger number of new proteins are introduced with conventional breeding practices, yet these varieties are not assessed for potential allergenicity. Therefore, foods produced through modern agricultural biotechnology are being held to a higher standard of safety. However, such testing is warranted to inspire greater consumer confidence in these new foods.
Organizations such as the Food and Agriculture Organization of the United Nations (FAO), World Health Organization (WHO), International Food Biotechnology Council (IFBC), and the Allergy & Immunology Institute of the International Life Science Institute (ILSI) have aided in the development of protocols in the assessment of the potential allergenicity of the novel proteins introduced into genetically modified foods. These strategies initially involve consideration being given to the source of the gene being introduced, is this source known to cause allergies? The protein structure (amino acid sequence) of the new protein is compared to other proteins known to cause allergies. The reactivity of the new protein with antibodies from humans with known allergies is evaluated. Finally the physical and chemical properties of the new protein are tested.
Although no single test is completely predictive of allergenicity, the use of multiple tests in a decision tree strategy provides the most rigorous approach that is possible. It should inspire consumer and regulatory confidence in the reliability of the allergy assessment.
References:ìAssessing the Allergenicity of Foods Produced Through Agricultural Biotechnology: A New Decision Tree Approachî, 2001, Steve L. Taylor and Susan L. Hefle, Food Allergy and Intolerance, 2:149.
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