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Food allergy risk evaluation based on improved diagnosis, allergens and test methods

Objective

Symptoms of food allergy range from mild oral symptoms to life-threatening anaphylactic shocks. Besides treating the symptoms, the only form of treatment is avoidance of contact between the allergens in the offending food and the patient. Others and we have reduced the allergens in foods by physic-chemical methods, but this has only been partly successful. Genetically modified low-allergenic plants may be an alternative, but the risk of exposure to hidden allergens in unsuspected foods remains. To allow for risk assessment at several levels in the community, we aim to quantitatively describe symptom-eliciting allergen dosages, and to develop sensitive assays allowing producers, authorities and finally the individual consumer/patient to measure allergens in foods. Cereals and legumes are selected for the study, comprising clinical studies, characterization of native allergens, production of recombinant allergens and new analyses.

Coordinator

COPENHAGEN UNIVERSITY HOSPITAL
Address
Blegdamsvej 9
2100 Koepenhagen
Denmark

Participants (9)

AZIENDA OSPEDALIERA NIGUARDA CA'GRANDA
Italy
Address
Piazza Ospedale Maggiore 3
20162 Milano
EUROPEAN CELL DEATH ORGANIZATION (ECDO)
Switzerland
Address
C/o Universitaet Bern, Pharmakologisches Institut,
3010 Bern
NATIONAL RESEARCH COUNCIL OF ITALY
Italy
Address
Via Ribes 5
10010 Colleretto Giacosa
NOVOZYMES A/S
Denmark
Address
Kroegshoejvej 36
2880 Bagsvaerd
ODENSE UNIVERSITY HOSPITAL
Denmark
Address
Sdr. Boulevard
5000 Odense
PAUL-EHRLICH-INSTITUT, FEDERAL AGENCY FOR SERA AND VACCINES
Germany
Address
Paul-ehrlich-strasse 51-59
63225 Langen
RESEARCH CENTER BORSTEL, CENTER FOR MEDICINE AND BIOLOGICAL SCIENCE
Germany
Address
Parkallee 35
23845 Borstel
THE UNIVERSITY OF MILANO
Italy
Address
Via Francesco Sforza 35
20122 Milano
UNIVERSITY HOSPITAL OF ZUERICH
Switzerland
Address
Gloriastrasse 31
8091 Zurich