Allergenic Ingredients Research Articles

Potential Allergens in Wound Care Products.

Patients with chronic wounds have an increased risk of developing allergic contact dermatitis (ACD). Reports of ACD to wound care products are not uncommon. To minimize contact sensitization in patients with chronic wounds, allergenic ingredients should be avoided when possible. With more than 5000 wound care products available in the United States, it is essential to understand which products can be chosen to minimize allergen exposures. Ingredients in wound care products in 5 wound care clinics across 2 institutions were cross-referenced with the American Contact Dermatitis Society core allergen series 2020. Of the 267 wound care products included, 97 (36.3%) contained at least one allergen, including 31 dressings/wraps (22.3%), 25 medications (69.4%), 12 cleaning supplies (36.3%), 16 tapes/glues (80%), 2 instruments (14.3%), 8 emollients and vehicles (61.5%), 1 ostomy product (11.1%), and 2 odor-eliminating products (66.7%). Thirty-four different allergens were identified across all products. The most common allergens present in the included items were acrylates and propylene glycol, followed by parabens, cetyl stearyl alcohol, tocopherol, fragrance, and phenoxyethanol. Many wound care products contain at least one contact allergen, highlighting the importance of clinician education on ACD in the context of wound care product selection.

Nontargeted Screening for the Verification of Allergenic Ingredients and Perfume Authenticity by GC-ecTOF-MS

Fraudulent products are ubiquitous in all markets. Besides the financial aspect, a major issue regarding products adulteration for society and the environment is the missing regulation and control of these goods. Therefore, harmful and toxic compounds in fraudulent products may become a risk for human health and the environment. Even small amounts of toxic substances can still have damaging effects. Thus, a sensitive and reliable identification of compounds is needed. Novel technologies are necessary to use identifying and preventing fraud and related risks. Goods from the food, flavor, and fragrance markets often contain volatile organic compounds (VOCs), which include most allergenic fragrances. For the detection and identification of these substances, gas chromatographic separation hyphenated with high resolution mass spectrometry (GC–HRMS) is an ideal instrumental technique. GC–simultaneous electron and chemical ionization (ec) time-of-flight (TOF)-MS generates various types of information via simultaneous ec–HRMS. Advantages are given for target, known unknown, and unknown unknown data analysis by generating various types of ions within one single experimental GC–MS run. In this study, the experimental nontargeted screening approach and corresponding data analysis workflows—simultaneously using molecular ion information and structural information—are presented for the molecular identification and authenticity verification process from a brand perfume using GC–ecTOF-MS.

Aquafaba powder, lentil protein and citric acid as egg replacer in gluten-free cake: A model approach

Food allergies and intolerances have challenged the food industry to create alternatives for allergenic ingredients replacement. Furthermore, meeting vegan diet patterns is even more complicated due to the limited functional properties and sensory characteristics. This study aimed to develop a vegetable powder for egg replacement (VP) for gluten-free cake (GFC) using aquafaba powder (AP), lentil protein (LP), and citric acid (CA) according to a mixture design (MD) with lower and upper restrictions. Three mixtures were chosen based on responses foaming capacity (FC) and foam stability (FS). They were applied as eggs substitute in GFC. The dough physical parameters, proximal composition, microbiological quality, and sensory acceptance of GFC were determined. The AP utilization as raw material in VP is suitable, and mixtures containing 66% to 71.5% of AP, 20% of LP, and 8.5% to 14% of CA were considered suitable for GFC egg replacement. Although the physical characteristics were slightly below the control, GFC with VP had higher fiber content, lower lipid and carbohydrate content, and sensory characteristics as accepted as the control.

Optimization of a sample preparation workflow based on UHPLC-MS/MS method for multi-allergen detection in chocolate: An outcome of the ThRAll project

Developing reliable methodologies for detecting and quantifying allergens in processed food commodities is crucial to support food business operators in allergen risk assessment and properly implementing precautionary allergen labels whenever required to safeguard the health of allergic consumers. Multiple Mass Spectrometry (MS) methods have been developed so far and applied for single and multi-allergen detection in foods, generating a heterogeneous literature on this topic, with little attention paid to the extraction and the digestion steps, crucial in delivering accurate allergen measurements.This investigation carried out within an international consortium specifically built up to convey a prototype MS based reference method, reports on the first part of the method development, namely the optimization of the sample preparation protocol for six allergens detection (cow's milk, hen's egg, soy, peanut, hazelnut, and almond) in chocolate. The latter was chosen as model complex food matrix, having a high lipid and polyphenol content.Different steps of the sample preparation protocol have been taken into consideration: (i) sampling, (ii) composition of the extraction buffer, (iii) protein purification, (iv) protein enzymatic digestion, (v) peptide purification and pre-concentration, and some experiments were carried out by two independent laboratories and two different MS platforms to provide a first assessment of the robustness of the method under development. Fifty target peptides were monitored in multiple reaction monitoring mode and validated in different laboratories to trace the six allergenic ingredients in the incurred chocolate and the best performing protocol for sample preparation was identified. This work paves the way of the forthcoming full analytical validation of a prototype reference method for MS-based allergen quantification.

A comprehensive overview of emerging processing techniques and detection methods for seafood allergens.

Seafood is rich in nutrients and plays a significant role in human health. However, seafood allergy is a worldwide health issue by inducing adverse reactions ranging from mild to life-threatening in seafood-allergic individuals. Seafood consists of fish and shellfish, with the major allergens such as parvalbumin and tropomyosin, respectively. In the food industry, effective processing techniques are applied to seafood allergens to lower the allergenicity of seafood products. Also, sensitive and rapid allergen-detection methods are developed to identify and assess allergenic ingredients at varying times. This review paper provides an overview of recent advances in processing techniques (thermal, nonthermal, combined [hybrid] treatments) and main allergen-detection methods for seafood products. The article starts with the seafood consumption and classification, proceeding with the prevalence and symptoms of seafood allergy, followed by a description of biochemical characteristics of the major seafood allergens. As the topic is multidisciplinary in scope, it is intended to provide information for further research essential for food security and safety.

Natural Is Not Always Better: The Prevalence of Allergenic Ingredients in "Clean" Beauty Products.

Consumers seek "clean" and "natural" products based on their perception of safety. However, there is no standard, scientific basis, or regulatory oversight in the marketing or ingredient use for "clean" products. The aim of this study was to determine the prevalence of allergenic ingredients in "clean" products. Target and Walgreens Web sites were queried for "clean" products with inclusion of 1470 products. Ingredient lists were analyzed for potential allergens. Analysis included descriptive statistics and χ2 test. The most common allergens were fragrances/botanicals (1218/1470, 82.9%), phenoxyethanol (591/1470, 40.2%), tocopherol (545/1470, 40.2%), benzoic acid and benzoates (434/1470, 29.5%), propylene glycol (369/1470, 25.1%), alkyl glucosides (305/1470, 20.7%), ethylhexylglycerin (304/1470, 20.7%), cetyl alcohol (282/1470, 19.2%), cocamidopropyl betaine (258/1470, 17.6%), and benzyl alcohol (232/1470, 15.8%). Among fragrances/botanicals, the most common ingredients found were fragrance/perfume/aroma (911/1470, 68.2%), citrus derivatives (375/1470, 25.5%), linalool (305/1470, 20.7%), limonene (279/1470, 19.0%), and benzyl alcohol (231/1470, 15.7%). A total of 93.8% of the products (1379/1470) contained at least 1 potential allergen. Most "clean" products contain a potential allergen, predominately fragrances and botanicals.

Development of incurred chocolate bars and broth powder with six fully characterised food allergens as test materials for food allergen analysis.

The design and production of incurred test materials are critical for the development and validation of methods for food allergen analysis. This is because production and processing conditions, together with the food matrix, can modify allergens affecting their structure, extractability and detectability. For the ThRAll project, which aims to develop a mass spectrometry-based reference method for the simultaneous accurate quantification of six allergenic ingredients in two hard to analyse matrices. Two highly processed matrices, chocolate bars and broth powder, were selected to incur with six allergenic ingredients (egg, milk, peanut, soy, hazelnut and almond) at 2, 4, 10 and 40mg total allergenic protein/kg food matrix using a pilot-scale food manufacturing plant. The allergenic activity of the ingredients incurred was verified using food-allergic patient serum/plasma IgE, the homogeneity of the incurred matrices verified and their stability at 4°C assessed over at least 30-month storage using appropriate enzyme-linked immunosorbent assays (ELISA). Allergens were found at all levels from the chocolate bar and were homogenously distributed, apart from peanut and soy which could only be determined above 4mg total allergenic ingredient protein/kg. The homogeneity assessment was restricted to analysis of soy, milk and peanut for the broth powder but nevertheless demonstrated that the allergens were homogeneously distributed. All the allergens tested were found to be stable in the incurred matrices for at least 30months demonstrating they are suitable for method development.

Allergenic Ingredients in Sunless Tanning Products.

Department of Dermatology, Park Nicollet Contact Dermatitis Clinic University of Minnesota Medical School Minneapolis, MN [email protected] Department of Dermatology, Park Nicollet Contact Dermatitis Clinic, Minneapolis, MN; Department of Dermatology, University of Minnesota, Minneapolis, MN The authors have no funding or conflicts of interest to declare.

High-Throughput Identification of Allergens in a Food System via Hybridization Probe Cluster-Targeted Next-Generation Sequencing.

Food allergies (FAs) are a crucial public health problem and a severe food safety issue, resulting in an urgent need for an accurate method to detect all of the hidden allergens that exist in food systems. Current methods for detecting allergens typically utilize ELISA, PCR, or LC-MS, which are suitable for the confirmatory analysis of allergens from ingredients rather than unintended contaminants. In this study, we demonstrate a hybridization probe cluster-targeted next-generation sequencing (HPC-NGS) platform for high-throughput screening of potential allergens in food systems. The HPC-NGS successfully captured target DNA fragments and identified 19 allergenic ingredients in a complex food system. Additionally, the HPC-NGS provided expected allergenic species matching rates of 94.24-100% in single food materials and 99.87-99.98% in processed food products. Thus, HPC-NGS enables the accurate characterization of allergenic ingredients and unintended allergenic contaminants in foods. Our results provide new perspectives on the use of HPC-NGS in the accuracy of high-throughput detection technologies for allergens imposed by the complex matrix effect.

Setting standards in sensory analysis

Setting standards in sensory analysis

국외 및 국내 화장품 안전관리 제도에 관한 고찰 연구

Suggestions for improving the safety management level of domestic cosmetics are as follows. First, it is necessary to establish the procedures for reviewing restricted raw materials such as Ingredients forbidden to be formulated, based on scientific grounds. Second, as implemented in Europe, for Safety Assessment of the products that are managed and distributed in accordance with the current follow-up management system, before going on sale, the “product information file” containing product information should be submitted to the regulatory bodies or reported on the Internet. Third, consumers should be able to check the marked or stated effects or mechanism is true or not. Fourth, the screening criteria for “convergence cosmetics” should be established as soon as possible so that companies can develop and market products in response to the latest science and technologies, while creating an environment where consumers can use cosmetics with confidence. Fifth, labeling of allergenic ingredients should be mandatory and standards for cosmetics for children (including “baby”) should be established and supplemented to a level comparable to overseas systems. Currently, the Ministry of Food and Drug Safety is discussing plans with experts from various fields to solve this problem. To establish a more complete cosmetic safety management system, new cosmetic screening criteria on the procedures for designating restricted raw materials should be prepared and discussed with many experts in the future, based on the results of research on the systems of each country.

Comparison of allergen quantification strategies for egg, milk, and peanut in food using targeted LC-MS/MS.

Methods for the detection and quantification of food allergens in complex matrices are necessary to ensure compliance with labeling regulations and assess the effectiveness of food allergen preventive controls. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) has emerged as an orthogonal technique in complement to immunochemical-based assays. However, the absence of established guidelines for MS-based quantification of allergens in food has limited harmonization among the method development community. In this study, different quantification strategies were evaluated using a previously developed multiplexed LC-MS/MS method for the detection of egg, milk, and peanut. Peptide performance criteria (retention time, signal-to-noise ratio, and ion ratio tolerance) were established and quantification approaches using varying calibrants, internal standards, background matrices, and calibration curve preparation schemes were systematically evaluated to refine the previous method for routine laboratory use. A matrix-matched calibration curve using allergen ingredients as calibrants and stable isotope-labeled peptides as internal standards provided the most accurate quantitative results. The strategy was further verified with commercially available reference materials and allowed for the confident detection and quantification of food allergens. This work highlights the need for transparency in calibration strategy and peptide performance requirements for effective evaluation of mass spectrometric methods for the quantification of food allergens.

Controlling cross‐contamination by food allergens

Controlling cross‐contamination by food allergens

Prevalence of potentially allergenic ingredients in products labeled for eczema care

Prevalence of potentially allergenic ingredients in products labeled for eczema care

Characteristics of Food Allergic Reactions in United States Restaurants

Food allergic reactions of varying severity occur in restaurants. Studies to date have shown that there are gaps in knowledge of and communication between restaurant staff and food allergic individuals. We sought to characterize allergic reactions in restaurants to better inform the restaurant industry, food allergic individual, and allergist so that mitigation strategies can be implemented. Data collected over a 2-year period from 2822 individuals in the Food Allergy Research & Education registry were analyzed using descriptive statistics. Dining out accounted for the second most common location for a food allergic reaction, after one's home, and many were severe with 28.0% requiring 1 dose and 6.2% requiring 2 doses of epinephrine. Cafes, fast food establishments, and Asian restaurants were frequently implicated sites. Peanut, tree nuts, and milk were the most common inciting allergens, and tree nuts resulted in the most common use of epinephrine. Of the allergic reactions, 53.9% occurred despite conveyance of food allergy to restaurant staff, 26.6% occurred when allergens were declared on the menu, and 13.7% occurred when allergens were declared on the menu and restaurant staff were informed of a food allergy. Allergic reactions in restaurants are common and can be severe. Findings presented here underscore the need for restaurant staff training and mandatory declaration of allergenic ingredients in meals. This updated knowledge will help support advocacy efforts and inform patients, allergists, and the restaurant industry on best practices for dining out to improve the quality of life for food allergic individuals.

Consumer Attitudes Towards Innovative Food Products Including Functional Products — Implications for Marketing in Terms of Nutrition and Health Claims

Abstract In order to identify the attitudes of consumers towards innovative food products, including functional foods, qualitative research was carried out in 2019 to find out what are the components of these attitudes in relation to innovative food, on the example of functional food, in the conditions of the growing global tendency to care for health and convenience. As a result of the research carried out using the focus group interview (FGI) methodology, it was found that innovative food is associated with a new taste or packaging, increased nutritional value, as well as health related attributes. Often, in studies, consumers also referred to the reduction or complete elimination of allergenic ingredients and other chemical ingredients, e.g. preservatives, flavor enhancers. Consumers accept these innovations in different ways, generally showing skepticism about “improving” food by enriching it with various ingredients, while positively referring to changes related to the reduction in the content of nutrients considered harmful to health, e.g. fat, sugar or salt. It was also noted that innovativeness treated as a personality trait is accompanied by such features as: openness, tolerance, optimism, life satisfaction, while people lacking tendency to accept innovation are usually pessimistic about the world, attached to tradition or thrifty. It was also noted that consumers similarly perceive innovative and functional food, indicating that functional products are food with a specific health purpose, with a modified composition. The interviewees also indicated that it is possible to increase the interest of consumers in purchasing new food products or functional food through, inter alia, well targeted marketing messages, and it is necessary to take into account the legal regulations regarding their wording when formulating them. This applies in particular to the possibility of using nutrition and health claims in the case of products enriched with ingredients with a declared health-related effect.

An electrochemical molecularly imprinted polymer sensor for rapid and selective food allergen detection

Food allergies are a serious and rising public health concern. The potentially fatal consequence of food allergies makes managing them costly and anxiety-inducing. Rapid, on-site detection of allergenic ingredients in foods would greatly improve the health and quality of life of food allergy sufferers. This work demonstrates the feasibility of such a device using molecularly imprinted polymers (MIPs). The MIP sensor can detect allergenic soy markers at concentrations as low as 100 parts-per-billion, two orders of magnitude below clinically relevant thresholds, in both controlled and complex food samples. Sensor performance was qualitatively validated with commercially available soy allergen detection lateral flow devices (LFDs). The outcome of this application will address a long-standing analytical challenge to achieving fast, cost-effective, and scalable methods for direct detection of allergen tracers in food analysis.

18365 Allergenic ingredients in health care hand sanitizers: A practical guide for patients with occupational contact dermatitis

Background: Health care workers with occupational contact dermatitis often attribute their symptoms to frequent use of alcohol-based hand sanitizers. Though contact allergy to hand sanitizers is relatively rare, avoidance of causative allergens is critical for affected patients. However, ingredient lists may be unobtainable and safe alternatives typically must accommodate brands utilized by a particular hospital system. This study sought to investigate allergens present within health care hand sanitizers and to provide a comprehensive product list to assist with allergen avoidance.

Discovery based high resolution MS/MS analysis for selection of allergen markers in chocolate and broth powder matrices

Peptide marker identification is an important step in development of a mass spectrometry method for multiple allergen detection, since specificity, robustness and sensitivity of the overall analytical method will depend on the reliability of the proteotypic peptides. As part of the development of a multi-analyte reference method, discovery analysis of two incurred food matrices has been undertaken to select the most reliable peptide markers. Six allergenic ingredients (milk, egg, peanut, soybean, hazelnut, and almond) were incurred into either chocolate or broth powder matrix. Different conditions of protein extraction and purification were tested and the tryptic peptide pools were analysed by untargeted high resolution tandem mass spectrometry and the resulting fragmentation spectra were processed via a commercial software for sequence identification. The analysis performed on incurred foods provides both a prototype effective and straightforward sample preparation protocol and delivers reliable peptides to be included in a standardized selected reaction monitoring method.

Characterization of Tattoo Aftercare Products: Allergenic Ingredients and Marketing Claims

Common recommendations for tattoo aftercare to ensure proper healing include application of topical products. Little is known about tattoo aftercare products.Tattoo aftercare products were identified from a previous study and a search on Amazon.com using the phrase "tattoo aftercare." Duplicates and products without complete ingredient lists were excluded. Marketing claims were tabulated. All ingredients were entered in Excel and grouped according to Contact Allergen Management Program categories. Comparison of ingredients to North American Contact Dermatitis Group (NACDG) screening and American Contact Dermatitis Society (ACDS) Core allergens was conducted.A total of 84 tattoo aftercare products from 52 distinct brands were found. Forty-eight distinctive market claims were identified; the use of "natural ingredient(s)" (42.9%) was most common. There were 4 to 28 ingredients per product (mean = 11.8 ± 5.5) with a total of 369 distinct ingredients listed. Products contained an average of 7.9 ± 3.9 ACDS Core allergens per product and 7.0 ± 3.7 NACDG allergens per product. Most common allergens included fragrance/botanicals (n = 529), vitamin E derivatives (n = 43), and vitamin B5 derivatives (n = 11).This review of 84 products found that tattoo aftercare products contain an average of 8 ACDS Core and 7 NACDG allergens. Clinicians should be aware of potential allergens in tattoo aftercare products.