Food allergy and anaphylaxis – 2039. Bioinformatics evaluation of new proteins in genetically engineered organisms and novel foods for potential risks of food allergy and celiac elicitation
نویسندگان
چکیده
Background Proteins introduced into foods through genetic engineering must be evaluated for potential risks of food allergy (FA) or if derived from grain, potential elicitation of celiac disease (CD). The evaluations are based on Codex Alimentarius guidelines (2003). Novel food ingredients may also be evaluated. Amino acid sequence comparisons are recommended to identify proteins that should be screened further by serum IgE tests for food allergy (FA) or T cell proliferation for potential CD eliciting proteinsprior to use in foods.
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عنوان ژورنال:
دوره 6 شماره
صفحات -
تاریخ انتشار 2013