T07008: Development of methods to predict the allergenic potential of genetically modified foods
Monday 4 November 2002
This research project aims to develop a method to predict if genetically modified foods, and new protein products, could cause food allergy.
Background
Some people worry that particular GM and novel foods could cause an allergic reaction when they are eaten. This project looked for a method to predict whether this would happen.
Results and findings
This study showed that the approach could be used to rank the potential of different proteins to cause allergy. However, the researchers noted that the assessment of the allergenic potential of genetically modified crops is a very complex issue. A full assessment of the potential to induce allergy would also have to consider the influence of other factors, such as the physiology and biochemistry of the plant.
Dissemination information
Project completed: final report is available from the FSA Library and Information centre. To obtain a copy, please contact the Enquiry Desk, Dr Elsie Widdowson Library and Information Services, Food Standards Agency (020 7276 8181/8182 or at library&info@foodstandards.gsi.gov.uk).
Contact: Dr Joelle Buck
Tel: 020 7276 8516
Email: joelle.buck@foodstandards.gsi.gov.uk