Novel foods or genetically modified foods and allergenicity

Wiltrud Gross-Steinberg, Bonn, Pablo Steinberg, Hannover

Foods or food ingredients are known as “novel foods” if they had previously not been commercially available or consumed in the countries of the European Union to any considerable extent. The present review article presents the current state of knowledge about the allergenicity of novel foods and strategies in evaluating the allergenicity of these foods.

Recourse is made to examples and experience in the evaluation of foods modified by genetic engineering. More than 20 novel foods have been approved in the European Community. The most important of these belong to the group of functional foods – thought to have additional health benefits. These products have been through the demanding approval procedure and fulfil the safety criteria. As yet, there have been no known cases of food allergy.

Keywords: Novel food, allergenicity, functional food, food allergens, IgE antibodies

Sie finden den Artikel in deutscher Sprache in Ernährungs Umschau 03/09 ab Seite 160.

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