Detection and Quantification of Allergens in Foods and Minimum Eliciting Doses in Food-Allergic Individuals (ThRAll)Citation formats

  • External authors:
  • Karine Adel-Patient
  • Hervé Bernard
  • Marc De Loose
  • Nathalie Gillard
  • Anne-Catherine Huet
  • Collette Larré
  • Rosa Pilolli
  • Olivier Tranquet
  • Christof Van Pouke
  • Linda Monaci

Standard

Detection and Quantification of Allergens in Foods and Minimum Eliciting Doses in Food-Allergic Individuals (ThRAll). / Mills, E N Clare; Adel-Patient, Karine; Bernard, Hervé; De Loose, Marc; Gillard, Nathalie; Huet, Anne-Catherine; Larré, Collette; Nitride, Chiara; Pilolli, Rosa; Tranquet, Olivier; Pouke, Christof Van; Monaci, Linda.

In: Journal of AOAC INTERNATIONAL, 02.04.2019.

Research output: Contribution to journalArticle

Harvard

Mills, ENC, Adel-Patient, K, Bernard, H, De Loose, M, Gillard, N, Huet, A-C, Larré, C, Nitride, C, Pilolli, R, Tranquet, O, Pouke, CV & Monaci, L 2019, 'Detection and Quantification of Allergens in Foods and Minimum Eliciting Doses in Food-Allergic Individuals (ThRAll)', Journal of AOAC INTERNATIONAL. https://doi.org/10.5740/jaoacint.19-0063

APA

Mills, E. N. C., Adel-Patient, K., Bernard, H., De Loose, M., Gillard, N., Huet, A-C., ... Monaci, L. (2019). Detection and Quantification of Allergens in Foods and Minimum Eliciting Doses in Food-Allergic Individuals (ThRAll). Journal of AOAC INTERNATIONAL. https://doi.org/10.5740/jaoacint.19-0063

Vancouver

Mills ENC, Adel-Patient K, Bernard H, De Loose M, Gillard N, Huet A-C et al. Detection and Quantification of Allergens in Foods and Minimum Eliciting Doses in Food-Allergic Individuals (ThRAll). Journal of AOAC INTERNATIONAL. 2019 Apr 2. https://doi.org/10.5740/jaoacint.19-0063

Author

Mills, E N Clare ; Adel-Patient, Karine ; Bernard, Hervé ; De Loose, Marc ; Gillard, Nathalie ; Huet, Anne-Catherine ; Larré, Collette ; Nitride, Chiara ; Pilolli, Rosa ; Tranquet, Olivier ; Pouke, Christof Van ; Monaci, Linda. / Detection and Quantification of Allergens in Foods and Minimum Eliciting Doses in Food-Allergic Individuals (ThRAll). In: Journal of AOAC INTERNATIONAL. 2019.

Bibtex

@article{944babcdea2e4853b3eb98c57d6833d1,
title = "Detection and Quantification of Allergens in Foods and Minimum Eliciting Doses in Food-Allergic Individuals (ThRAll)",
abstract = "Risk-based approaches to managing allergens in foods are being developed by the food industry and regulatory authorities to support food-allergic consumers to avoid ingestion of their problem food, especially in relation to the traces of unintended allergens. The application of such approaches requires access to good quality data from clinical studies to support identification of levels of allergens in foods that are generally safe for most food-allergic consumers as well as analytical tools that are able to quantify allergenic food protein. The ThRAll project aims to support the application of risk-based approaches to food-allergen management in two ways. First, a harmonized quantitative MS-based prototype reference method will be developed for the detection of multiple food allergens in standardized incurred food matrices. This will be undertaken for cow's milk, hen's egg, peanut, soybean, hazelnut, and almond incurred into two highly processed food matrices, chocolate and broth powder. This activity is complemented by a second objective to support the development and curation of data on oral food challenges, which are used to define thresholds and minimum eliciting doses. This will be achieved through the development of common protocols for collection and curation of data that will be applied to allergenic foods for which there are currently data gaps.",
author = "Mills, {E N Clare} and Karine Adel-Patient and Herv{\'e} Bernard and {De Loose}, Marc and Nathalie Gillard and Anne-Catherine Huet and Collette Larr{\'e} and Chiara Nitride and Rosa Pilolli and Olivier Tranquet and Pouke, {Christof Van} and Linda Monaci",
year = "2019",
month = "4",
day = "2",
doi = "10.5740/jaoacint.19-0063",
language = "English",
journal = "AOAC International. Journal",
issn = "1060-3271",
publisher = "A O A C International",

}

RIS

TY - JOUR

T1 - Detection and Quantification of Allergens in Foods and Minimum Eliciting Doses in Food-Allergic Individuals (ThRAll)

AU - Mills, E N Clare

AU - Adel-Patient, Karine

AU - Bernard, Hervé

AU - De Loose, Marc

AU - Gillard, Nathalie

AU - Huet, Anne-Catherine

AU - Larré, Collette

AU - Nitride, Chiara

AU - Pilolli, Rosa

AU - Tranquet, Olivier

AU - Pouke, Christof Van

AU - Monaci, Linda

PY - 2019/4/2

Y1 - 2019/4/2

N2 - Risk-based approaches to managing allergens in foods are being developed by the food industry and regulatory authorities to support food-allergic consumers to avoid ingestion of their problem food, especially in relation to the traces of unintended allergens. The application of such approaches requires access to good quality data from clinical studies to support identification of levels of allergens in foods that are generally safe for most food-allergic consumers as well as analytical tools that are able to quantify allergenic food protein. The ThRAll project aims to support the application of risk-based approaches to food-allergen management in two ways. First, a harmonized quantitative MS-based prototype reference method will be developed for the detection of multiple food allergens in standardized incurred food matrices. This will be undertaken for cow's milk, hen's egg, peanut, soybean, hazelnut, and almond incurred into two highly processed food matrices, chocolate and broth powder. This activity is complemented by a second objective to support the development and curation of data on oral food challenges, which are used to define thresholds and minimum eliciting doses. This will be achieved through the development of common protocols for collection and curation of data that will be applied to allergenic foods for which there are currently data gaps.

AB - Risk-based approaches to managing allergens in foods are being developed by the food industry and regulatory authorities to support food-allergic consumers to avoid ingestion of their problem food, especially in relation to the traces of unintended allergens. The application of such approaches requires access to good quality data from clinical studies to support identification of levels of allergens in foods that are generally safe for most food-allergic consumers as well as analytical tools that are able to quantify allergenic food protein. The ThRAll project aims to support the application of risk-based approaches to food-allergen management in two ways. First, a harmonized quantitative MS-based prototype reference method will be developed for the detection of multiple food allergens in standardized incurred food matrices. This will be undertaken for cow's milk, hen's egg, peanut, soybean, hazelnut, and almond incurred into two highly processed food matrices, chocolate and broth powder. This activity is complemented by a second objective to support the development and curation of data on oral food challenges, which are used to define thresholds and minimum eliciting doses. This will be achieved through the development of common protocols for collection and curation of data that will be applied to allergenic foods for which there are currently data gaps.

U2 - 10.5740/jaoacint.19-0063

DO - 10.5740/jaoacint.19-0063

M3 - Article

JO - AOAC International. Journal

JF - AOAC International. Journal

SN - 1060-3271

ER -