How does dose impact on the severity of food‐induced allergic reactions, and can this improve risk assessment for allergenic foods?

Dubois A. E. J.; Turner P. J.; Hourihane J.; Ballmer‐Weber B.; Beyer K.; Chan C.‐H.; Gowland M. H.; OHagan S.; Regent L.; Remington B.; Schnadt S.; Stroheker T.; Crevel R. W. R.

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How does dose impact on the severity of food‐induced allergic reactions, and can this improve risk assessment for allergenic foods?

机译：剂量如何影响食物诱导的过敏反应的严重程度，并且可以改善过敏性食物的风险评估？

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Abstract Quantitative risk assessment (QRA) for food allergens has made considerable progress in recent years, yet acceptability of its outcomes remains stymied because of the limited extent to which it has been possible to incorporate severity as a variable. Reaction severity, particularly following accidental exposure, depends on multiple factors, related to the allergen, the host and any treatments, which might be administered. Some of these factors are plausibly still unknown. Quantitative risk assessment shows that limiting exposure through control of dose reduces the rates of reactions in allergic populations, but its impact on the relative frequency of severe reactions at different doses is unclear. Food challenge studies suggest that the relationship between dose of allergenic food and reaction severity is complex even under relatively controlled conditions. Because of these complexities, epidemiological studies provide very limited insight into this aspect of the dose‐response relationship. Emerging data from single‐dose challenges suggest that graded food challenges may overestimate the rate of severe reactions. It may be necessary to generate new data (such as those from single‐dose challenges) to reliably identify the effect of dose on severity for use in QRA. Success will reduce uncertainty in the susceptible population and improve consumer choice.

机译：摘要近年来，食品过敏原的定量风险评估（QRA）已经取得了相当大的进展，但其结果的可接受性仍然是延迟的，因为有限的程度可以将严重程度作为变量纳入其中。反应严重程度，特别是在意外暴露之后，取决于与过敏原，宿主和任何治疗有关的多种因素，这些因素可以施用。其中一些因素仍然是未知的。定量风险评估表明，通过控制剂量的限制暴露会降低过敏群体中的反应率，但其对不同剂量的严重反应的相对频率的影响尚不清楚。食物挑战研究表明，即使在相对控制的条件下，过敏性食物和反应严重程度之间的关系是复杂的。由于这些复杂性，流行病学研究对剂量反应关系的这一方面提供了非常有限的洞察力。单剂量挑战的新兴数据表明，评分食物挑战可能会估量严重反应的速度。可能有必要生成新的数据（例如来自单剂量挑战的数据）以可靠地识别剂量对QRA使用的严重程度的影响。成功将减少易感人群的不确定性，并改善消费者选择。

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来源
《Allergy》 |2018年第7期|共10页
作者
Dubois A. E. J.; Turner P. J.; Hourihane J.; Ballmer‐Weber B.; Beyer K.; Chan C.‐H.; Gowland M. H.; OHagan S.; Regent L.; Remington B.; Schnadt S.; Stroheker T.; Crevel R. W. R.;
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作者单位

University Medical Centre GroningenGroningen The Netherlands;

Imperial College LondonLondon UK;

University College CorkCork Ireland;

University Hospital ZürichZürich Switzerland;

Charité Universit?tsmedizin BerlinBerlin Germany;

Food Standards AgencyLondon UK;

Allergy ActionSt Albans UK;

PepsiCo InternationalLeicester UK;

Anaphylaxis CampaignFarnborough UK;

The Netherlands Organisation for Applied Scientific Research (TNO)Zeist The Netherlands;

German Allergy and Asthma Association (DAAB)M?nchengladbach DE;

NestléLausanne Switzerland;

UnileverBedford UK;

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原文格式 PDF
正文语种 eng
中图分类医学免疫学;
关键词
allergenic foods; eliciting dose; precautionary allergen labelling; risk assessment; severity;

机译：过敏性食物;引诱剂量;预防过敏原标签;风险评估;严重程度;

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1. How does dose impact on the severity of food‐induced allergic reactions, and can this improve risk assessment for allergenic foods? [J] . Dubois A. E. J., Turner P. J., Hourihane J., Allergy . 2018,第7期

机译：剂量如何影响食物诱导的过敏反应的严重程度，并且可以改善过敏性食物的风险评估？
2. Prediction of the severity of allergic reactions to foods [J] . Pettersson M. E., Koppelman G. H., Flokstra‐de Blok B. M. J., Allergy . 2018,第7期

机译：预测食品的过敏反应严重程度
3. A retrospective analysis of allergic reaction severities and minimal eliciting doses for peanut, milk, egg, and soy oral food challenges [J] . Zhu Jianmei, Pouillot Regis, Kwegyir-Afful Ernest K., Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research . 2015,第Null期

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4. AD HOC EXPERT CONSULTATIONS ON RISK ASSESSMENT OF MICROBIOLOGICAL HAZARDS IN FOODS: Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods [C] . Joint Food and Agriculture Organization of the United Nations/World Health Organization Expert Consultation on Risk Assessment of Microbiological Hazards in Food . 2001

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5. Correlation of time spent on food safety training and opinions, knowledge, and prevention practices of foodborne illness and allergic reactions to food of owners of independently owned/operated restaurants. [D] . Solis, Gabriella C. 2016

机译：与在独立经营的餐馆的所有者的食物安全培训以及食源性疾病的意见，知识和预防措施以及对食物的过敏反应上花费的时间之间的相关性。
6. How does dose impact on the severity of food‐induced allergic reactions and can this improve risk assessment for allergenic foods? [O] . A. E. J. Dubois, P. J. Turner, J. Hourihane, -1

机译：剂量如何影响食物引起的过敏反应的严重性这可以改善对过敏性食物的风险评估吗？
7. How does dose impact on the severity of food-induced allergic reactions, and can this improve risk assessment for allergenic foods? [O] . Dubois, AEJ, Turner, PJ, Hourihane, J, 2017

机译：剂量如何影响食物引起的过敏反应的严重程度，这是否可以改善过敏性食物的风险评估？

How does dose impact on the severity of food‐induced allergic reactions, and can this improve risk assessment for allergenic foods?

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