Food allergy – Challenges and developments

72 Pages·2015·3.14 MB·English

Food Allergens:
Challenges and developments
Michael Walker EHAI/CIEH Conference 21 May 2015
SScciieennccee
for a safer world
LGC – a global company
1842 1996 2003/04 2009/10 Today
Laboratory of the Laboratory of Focus on Acquisitions focused on Focus of activities is on
Board of Excise the Government science- services (Agowa, intellectual property and
founded to protect Chemist dependent Forensic Alliance) new product development
excise duty privatised activities
payable on Over 35% of revenue Acquisitions focused on
tobacco 270 678 within Standards, the pharmaand agbio(KBio
importation into employees employees only product business in Genomics, QBAS in
the UK, became £15m £56m Health Sciences)
Laboratory of the turnover turnover Footprint across Europe
GGoovveerrnnmmeenntt ((ffooccuusseedd oonn UUKK aanndd 5500%% rreevveennuuee oonn pprroodduuccttss,,
Chemist with Germany) with KBio acquisition and
technical appeal Standards growth
functions 1,380 employees
£130m turnover Increasing footprint in
US and RoW
2,000 employees
£200m turnover
2
LGC
Laboratory of the Government Chemist
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Standards Genomics
Managed Services
Science & Innovation
Group Functions
LGC’s UK national roles
NNaattiioonnaall MMeeaassuurreemmeenntt GGoovveerrnnmmeenntt CChheemmiisstt
Institute (NMI)
• Referee Analyst
• The UK’s designated NMI for
chemical and bioanalytical • Adviser to government and
industry on regulations &
measurement
scientific input
• Provides traceable and accurate
• Allergen measurement research
standards of measurement for use in
industry, academic and government “Using sound analytical
science in support of
policy and regulation”
4
Aims
(cid:1)
Improve quality of life http://safefoodallergy.ning.com/
(cid:1)
Make it easier for food companies to supply safe food
(cid:1)
Promote exchange of knowledge about all aspects
(cid:1)
Over 650 members
3 videos showing allergen management
IInn aa bbuussyy hhootteell kkiittcchheenn ––oonn yyoouuTTuubbee
http://www.youtube.com/watch?v=PTBI3hCPT94&li
st=PLh7gvGGhPbb0T0fpY8KVM52XocGgGo3S-
Meetings Cookstown, Dublin & Cork in
run up to EUFIC Regulation
Challenges & Developments
• What is food allergy? • Definitions
• Why increasing? • Research
• Is there a cure? • Oral immunotherapy
• Information for Consumers • Well underway
•• EEnnffoorrcceemmeenntt sscciieennccee •• RReessuullttss aallwwaayyss rriigghhtt??
• Interpretation? • Thresholds
• Supply chain security • Cases
WWhhaatt iiss ffoooodd aalllleerrggyy??
A facet of food hypersensitivity
7
What is Food Hypersensitivity?
ADVERSE REACTIONS TO FOOD
K
PREDICTABLE REACTIONS
UNPREDICTABLE REACTIONS
[e.g. to pathogens or toxins]
_________________________________
______
Food hypersensitivity –
REPRODUCIBLE NON REPRODUCIBLE
oobbjjeeccttiivveellyy rreepprroodduucciibbllee
[[ee..gg.. ffoooodd aavveerrssiioonn]]
symptoms or signs initiated
by a defined stimulus at a
dose tolerated by ‘normal’ FOOD HYPERSENSITIVITY
subjects*
IMMUNE- MEDIATED OTHER MECHANISMS
food allergy [e.g. coeliac condition
IgE and non-IgE & lactose intolerance]
*EAACI Position Statement: Johansson et al., 2001, Allergy 56:813
www.safefoodallergy.ning.com
And again in words – this and previous slide freely available on www.safefoodallergy.ning.com
• In the spectrum of adverse reactions to food there are predictable
events – if anyone eats a sandwich containing a large number of
pathogenic Salmonella they will be ill.
• Some reactions aren’t predictable; that is to say, until they happen, you
don’t know they will happen, and not everyone is affected.
• When those reactions happen almost every time the person eats that
food the reactions are ‘reproducible’.
• Reproducible adverse reactions to some foods are termed ‘food
hypersensitivity’, objectively reproducible symptoms or signs initiated by
aa ddeeffiinneedd ssttiimmuulluuss aatt aa ddoossee ttoolleerraatteedd bbyy ‘‘nnoorrmmaall’’ ssuubbjjeeccttss,, aanndd wwhhiicchh
can take many forms.
• Broadly, if the hypersensitivity is mediated by your immune system it is
food allergy, specifically an immune protein called immunoglobulin E,
IgE.
• There are other mechanisms such as coeliac condition or more broadly
food intolerance such as lactose intolerance.
• Its not as simple as this and we need to do a lot to find out more about
what causes each type, and the grey areas in between ....
Sensitisation
ALLERGEN
GASTRO INTESTINAL MUCOSA / DAMAGED DERMAL EPITHELIUM
Aeroallergens
ALLERGEN-
SSPPEECCIIFFIICC IIggEE
DDEENNDDRRIITTIICC
CELL
Naive T CELL MAST
CELL
B CELL
IL4
IL4, IL 13
Th2
After De Leon et al.
www.safefoodallergy.ning.com