Food Allergies - Influence of Biotechnology - Part III
Transfer of unknown protein allergens into new foods
When proteins are transferred from sources of unknown allergenic potential, it is difficult to assess their allergenicity. Some of these sources include bacteria, non-food plants, non-food sources, and insects (7). However, it is not likely that such proteins will be allergens, because most proteins in nature are not allergens (7). Furthermore, most of these proteins are expressed at very low levels in the genetically engineered food, and allergenic sensitization usually occurs with the major proteins in foods.