Part 2: Review and establish threshold levels in foods of the priority allergens
The main purpose of this second meeting was to establish threshold levels in foods of the priority allergens. Based on the defined approach, the Expert Committee discussed and agreed on the safety objective, which could be described as “to minimise, to a point where further refinement does not meaningfully reduce health impact, the probability of any clinically relevant objective allergic response, as defined by dose distribution modelling of minimum eliciting doses (MEDs) and supported by data regarding severity of symptoms in the likely range of envisioned Reference Doses (RfD)”. The Committee further identified several important considerations to guide decision-making. These included a clear definition of criteria to be met by quantitative data on which reference doses (RfD) are based, supporting data on health manifestations (severity) at the proposed RfD, quality, quantity, availability and accessibility of data (for priority allergens), as well as how to deal with priority allergens for which information supporting one or more of those considerations was lacking.
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FAO
2021-08-20
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| Subjects: | Allergens, Food Allergies, Alérgenos, Alergia Alimentaria, Threshold, Risk Assessment of Food Allergens, Threshold levels in foods of the priority allergens, Umbral, Evaluación de Riesgos de Alérgenos Alimentarios, Niveles de umbral en los alimentos de los alérgenos prioritarios, |
| Online Access: | http://hdl.handle.net/20.500.12123/10253 http://www.fao.org/3/cb6388en/cb6388en.pdf |
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Allergens Food Allergies Alérgenos Alergia Alimentaria Threshold Risk Assessment of Food Allergens Threshold levels in foods of the priority allergens Umbral Evaluación de Riesgos de Alérgenos Alimentarios Niveles de umbral en los alimentos de los alérgenos prioritarios Allergens Food Allergies Alérgenos Alergia Alimentaria Threshold Risk Assessment of Food Allergens Threshold levels in foods of the priority allergens Umbral Evaluación de Riesgos de Alérgenos Alimentarios Niveles de umbral en los alimentos de los alérgenos prioritarios |
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Allergens Food Allergies Alérgenos Alergia Alimentaria Threshold Risk Assessment of Food Allergens Threshold levels in foods of the priority allergens Umbral Evaluación de Riesgos de Alérgenos Alimentarios Niveles de umbral en los alimentos de los alérgenos prioritarios Allergens Food Allergies Alérgenos Alergia Alimentaria Threshold Risk Assessment of Food Allergens Threshold levels in foods of the priority allergens Umbral Evaluación de Riesgos de Alérgenos Alimentarios Niveles de umbral en los alimentos de los alérgenos prioritarios Baumert, Joseph Chen, Hongbing Crevel, René W.R. Houben, Geert F. Jackson, Lauren Kyriakidis, Symeon La Vieille, Sébastien Lee, N. Alice López, María Cristina Luccioli, Stefano O’Mahony, Patrick Polenta, Gustavo Alberto Pöpping, Bert Remington, Benjamin C. Srikulnath, Sirinrat Taylor, Stephen L. Turner, Paul J. Brooke-Taylor, Simon Part 2: Review and establish threshold levels in foods of the priority allergens |
| description |
The main purpose of this second meeting was to establish threshold levels in foods of the priority allergens. Based on the defined approach, the Expert Committee discussed and agreed on the safety objective, which could be described as “to minimise, to a point where further refinement does not meaningfully reduce health impact, the probability of any clinically relevant objective allergic response, as defined by dose distribution modelling of minimum eliciting doses (MEDs) and supported by data regarding severity of symptoms in the likely range of envisioned Reference Doses (RfD)”. The Committee further identified several important considerations to guide decision-making. These included a clear definition of criteria to be met by quantitative data on which reference doses (RfD) are based, supporting data on health manifestations (severity) at the proposed RfD, quality, quantity, availability and accessibility of data (for priority allergens), as well as how to deal with priority allergens for which information supporting one or more of those considerations was lacking. |
| format |
info:ar-repo/semantics/documento de trabajo |
| topic_facet |
Allergens Food Allergies Alérgenos Alergia Alimentaria Threshold Risk Assessment of Food Allergens Threshold levels in foods of the priority allergens Umbral Evaluación de Riesgos de Alérgenos Alimentarios Niveles de umbral en los alimentos de los alérgenos prioritarios |
| author |
Baumert, Joseph Chen, Hongbing Crevel, René W.R. Houben, Geert F. Jackson, Lauren Kyriakidis, Symeon La Vieille, Sébastien Lee, N. Alice López, María Cristina Luccioli, Stefano O’Mahony, Patrick Polenta, Gustavo Alberto Pöpping, Bert Remington, Benjamin C. Srikulnath, Sirinrat Taylor, Stephen L. Turner, Paul J. Brooke-Taylor, Simon |
| author_facet |
Baumert, Joseph Chen, Hongbing Crevel, René W.R. Houben, Geert F. Jackson, Lauren Kyriakidis, Symeon La Vieille, Sébastien Lee, N. Alice López, María Cristina Luccioli, Stefano O’Mahony, Patrick Polenta, Gustavo Alberto Pöpping, Bert Remington, Benjamin C. Srikulnath, Sirinrat Taylor, Stephen L. Turner, Paul J. Brooke-Taylor, Simon |
| author_sort |
Baumert, Joseph |
| title |
Part 2: Review and establish threshold levels in foods of the priority allergens |
| title_short |
Part 2: Review and establish threshold levels in foods of the priority allergens |
| title_full |
Part 2: Review and establish threshold levels in foods of the priority allergens |
| title_fullStr |
Part 2: Review and establish threshold levels in foods of the priority allergens |
| title_full_unstemmed |
Part 2: Review and establish threshold levels in foods of the priority allergens |
| title_sort |
part 2: review and establish threshold levels in foods of the priority allergens |
| publisher |
FAO |
| publishDate |
2021-08-20 |
| url |
http://hdl.handle.net/20.500.12123/10253 http://www.fao.org/3/cb6388en/cb6388en.pdf |
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oai:localhost:20.500.12123-102532021-09-14T13:44:52Z Part 2: Review and establish threshold levels in foods of the priority allergens Ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens Part 2: Review and establish threshold levels in foods of the priority allergens Baumert, Joseph Chen, Hongbing Crevel, René W.R. Houben, Geert F. Jackson, Lauren Kyriakidis, Symeon La Vieille, Sébastien Lee, N. Alice López, María Cristina Luccioli, Stefano O’Mahony, Patrick Polenta, Gustavo Alberto Pöpping, Bert Remington, Benjamin C. Srikulnath, Sirinrat Taylor, Stephen L. Turner, Paul J. Brooke-Taylor, Simon Allergens Food Allergies Alérgenos Alergia Alimentaria Threshold Risk Assessment of Food Allergens Threshold levels in foods of the priority allergens Umbral Evaluación de Riesgos de Alérgenos Alimentarios Niveles de umbral en los alimentos de los alérgenos prioritarios The main purpose of this second meeting was to establish threshold levels in foods of the priority allergens. Based on the defined approach, the Expert Committee discussed and agreed on the safety objective, which could be described as “to minimise, to a point where further refinement does not meaningfully reduce health impact, the probability of any clinically relevant objective allergic response, as defined by dose distribution modelling of minimum eliciting doses (MEDs) and supported by data regarding severity of symptoms in the likely range of envisioned Reference Doses (RfD)”. The Committee further identified several important considerations to guide decision-making. These included a clear definition of criteria to be met by quantitative data on which reference doses (RfD) are based, supporting data on health manifestations (severity) at the proposed RfD, quality, quantity, availability and accessibility of data (for priority allergens), as well as how to deal with priority allergens for which information supporting one or more of those considerations was lacking. El objetivo principal de esta segunda reunión fue establecer niveles umbral en los alimentos de los alérgenos prioritarios. Sobre la base del enfoque definido, el Comité de Expertos discutió y acordó el objetivo de seguridad, que podría describirse como “minimizar, hasta un punto en el que un mayor refinamiento no reduzca significativamente el impacto en la salud, la probabilidad de cualquier respuesta alérgica objetiva clínicamente relevante, como definido por el modelo de distribución de dosis de dosis mínimas provocadoras (MED) y respaldado por datos sobre la gravedad de los síntomas en el rango probable de dosis de referencia previstas (RfD) ”. El Comité identificó además varias consideraciones importantes para orientar la toma de decisiones. Estos incluyeron una definición clara de los criterios que deben cumplir los datos cuantitativos en los que se basan las dosis de referencia (RfD), datos de apoyo sobre manifestaciones de salud (gravedad) en la RfD propuesta, calidad, cantidad, disponibilidad y accesibilidad de los datos (para alérgenos prioritarios). , así como cómo tratar los alérgenos prioritarios para los que faltaba información que respaldara una o más de esas consideraciones. Instituto de Investigación de Tecnología de Alimentos Fil: Baumert, Joseph. Universidad de Nebraska-Lincoln. Departamento de Ciencia y Tecnología de Alimentos; Estados Unidos Fil: Brooke-Taylor, Simon. Brooke-Taylor & Co. Consultor australiano de regulación alimentaria y análisis de riesgos (Pty Ltd); Australia. Fil: Crevel, René W.R. René Crevel Consulting Limited; Reino Unido. Fil: Houben, Geert F. Imperial College London. Instituto Nacional del Corazón y los Pulmones; Reino Unido. Fil: Jackson, Lauren. Administración de Alimentos y Medicamentos de los Estados Unidos. División de Ciencia y Tecnología del Procesamiento de Alimentos. Ingeniería de Procesos; Estados Unidos Fil: Kyriakidis, Symeon. Laboratorio Estatal de Química General (GCSL).Autoridad Independiente de Ingresos Públicos (IAPR); Grecia. Fil: La Vieille, Sébastien. Universidad Laval. Departamento de Ciencias de los Alimentos; Canadá. Fil: Lee, N Alice. Universidad de Nueva Gales del Sur. Escuela de Química e Ingeniería. Ciencia e ingeniería de los alimentos; Australia. Fil: López, María Cristina. Universidad Nacional de San Martín. Ingeniería de Alimentos; Argentina. Fil: Luccioli, Stefano. Administración de Alimentos y Medicamentos de los Estados Unidos. Centro de Seguridad Alimentaria y Nutrición Aplicada; Estados Unidos Fil: O’Mahony, Patrick. Autoridad de Seguridad Alimentaria de Irlanda; Irlanda. Fil: O’Mahony, Patrick. Universidad College Dublin; Irlanda. Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Polenta, Gustavo Alberto. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina. Fil: Pöpping, Bert. Food Consulting Strategically (FOCO); Alemania. Fil: Pöpping, Bert. Comités de Normalización ISO - CEN. Grupo de trabajo CEN Alérgenos Alimentarios (CEN TC 275 WG 12).); Alemania. Fil: Remington, Benjamin C. Remington Consulting Group B.V.; Holanda. Fil: Remington, Benjamin C. Universidad de Nebraska–Lincoln. Programa de Recursos e Investigación de Alergias Alimentarias. Estados Unidos Fil: Srikulnath, Sirinrat. Universidad de Kasetsart (UKaset). Instituto de Investigación y Desarrollo de Productos Alimentarios. Centro de Servicio de Aseguramiento de la Calidad de los Alimentos. Unidad de Alérgenos Alimentarios; Tailandia. Fil: Taylor, Stephen L. Universidad de Nebraska-Lincoln. Departamento de Ciencia y Tecnología de Alimentos; Estados Unidos Fil: Turner, Paul J. Colegio Imperial de Ciencia, Tecnología y Medicina. Alergia e Inmunología Pediátricas; Inglaterra. 2021-09-14T13:36:32Z 2021-09-14T13:36:32Z 2021-08-20 info:ar-repo/semantics/documento de trabajo info:eu-repo/semantics/workingPaper info:eu-repo/semantics/acceptedVersion http://hdl.handle.net/20.500.12123/10253 http://www.fao.org/3/cb6388en/cb6388en.pdf eng info:eu-repo/semantics/openAccess application/pdf FAO Summary report of the Ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens. Part 2: Review and establish threshold levels in foods of the priority allergens. Virtual meeting, 15 March, 2 April 2021. |