Cow’s Milk Processing—Friend or Foe in Food Allergy?

Geiselhart, Sabine; Podzhilkova, Aleksandra; Hoffmann‐Sommergruber, Karin

doi:10.3390/foods10030572

Cited by 28 publications

(21 citation statements)

References 102 publications

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“…In mothers with a non-restrictive diet, the results obtained indicate that there are high inter- and intra-individual variation in dietary protein secretion [ 16 , 17 , 36 , 37 , 38 , 39 , 43 ]. Cow’s milk and dairy products are subjected to a series of processing methods that may affect not only their immunogenic activity but also the amount of antigens that are effectively absorbed in the intestine of the lactating mother [ 59 ]. Milk proteins are unstable when heated, leading to modifications in structure and allergenicity, and microbial fermentation with lactic acid bacteria induces proteolysis, increasing the tolerability of cheese and yogurt in clinically reactive patients.…”

Section: Discussionmentioning

confidence: 99%

Cow’s Milk Antigens Content in Human Milk: A Scoping Review

Franco

Fente

Sánchez

et al. 2022

Foods

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The functionality of breast milk in terms of immunity is well-known. Despite this, a significant proportion of breastfed infants exhibit sensitization to different potentially allergenic proteins and clinical reactivity (including anaphylaxis) early in life and before the introduction of complementary feeding for the first time. The potential induction of early oral tolerance to overcome early allergic sensitization through exposure to allergens in breast milk also remains controversial and not yet well-established. The objective of this scoping review is to provide a critical appraisal of knowledge about the content of cow’s milk antigens in human milk. The amount of dietary derived milk antigens found in human milk and the analytical methodologies used to detect and quantify these antigens, the allergic status of the mother, the stage of lactation, the time of sampling (before or after ingestion of food), and the impact of human milk allergen on the infant were the outcomes that were assessed. Allergy risk was explored in all reviewed studies and could help to better elucidate its role in the context of allergic disease development. According to the included literature, we can conclude that there are mainly fragments derived from bovine proteins in human milk, and the presence of potentially allergenic molecules is greater in the milk of mothers with an allergic tendency. A clear relationship between maternal diet and allergen content in breast milk could not be firmly concluded though. Also, infants receiving milk from human milk banks, where donor milk is pasteurized for preservation, may be subject to greater risk of allergy development, especially for β-lactoglobulin.

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Section: Discussionmentioning

confidence: 99%

Cow’s Milk Antigens Content in Human Milk: A Scoping Review

Franco

Fente

Sánchez

et al. 2022

Foods

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“…In addition, the homogenisation of milk could lead to an increase in allergic reactions because this non‐thermal processing results in a large number of lipid droplets adsorbing caseins and whey proteins, as described by Poulsen et al ( 1987 ), Høst and Samuelsson ( 1988 ) and Geiselhart et al. ( 2021 ). However, this effect could not be confirmed by other authors, indicating that the impact of homogenisation and other technological processes on the allergenic properties of milk proteins requires further clarification (Michalski and Januel, 2006 ; Michalski, 2007 ).…”

Section: Assessmentmentioning

confidence: 99%

Scientific Opinion on development needs for the allergenicity and protein safety assessment of food and feed products derived from biotechnology

Mullins¹,

Bresson²,

Dalmay³

et al. 2022

EFS2

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This Scientific Opinion addresses the formulation of specific development needs, including research requirements for allergenicity assessment and protein safety, in general, which is urgently needed in a world that demands more sustainable food systems. Current allergenicity risk assessment strategies are based on the principles and guidelines of the Codex Alimentarius for the safety assessment of foods derived from 'modern' biotechnology initially published in 2003. The core approach for the safety assessment is based on a 'weight-of-evidence' approach because no single piece of information or experimental method provides sufficient evidence to predict allergenicity. Although the Codex Alimentarius and EFSA guidance documents successfully addressed allergenicity assessments of single/ stacked event GM applications, experience gained and new developments in the field call for a modernisation of some key elements of the risk assessment. These should include the consideration of clinical relevance, route of exposure and potential threshold values of food allergens, the update of in silico tools used with more targeted databases and better integration and standardisation of test materials and in vitro/in vivo protocols. Furthermore, more complex future products will likely challenge the overall practical implementation of current guidelines, which were mainly targeted to assess a few newly expressed proteins. Therefore, it is timely to review and clarify the main purpose of the allergenicity risk assessment and the vital role it plays in protecting consumers' health. A roadmap to (re)define the allergenicity safety objectives and risk assessment needs will be required to inform a series of key questions for risk assessors and risk managers such as 'what is the purpose of the allergenicity risk assessment?' or 'what level of confidence is necessary for the predictions?'.

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“…They share a well‐conserved sequence homology in their N‐terminus moiety and the invariable presence of tryptophan at position 19 (Papiz et al, 1986 ; Brownlow et al, 1997 ). Several reports have described that immunoglobulin E (IgE) epitopes are located on the surface of the protein (Chatchatee et al, 2001 ; Geiselhart et al, 2021 ; Jaiswal and Worku, 2021 ).…”

Section: Assessmentmentioning

confidence: 99%

Safety of Beta‐lactoglobulin as a Novel food pursuant to Regulation (EU) 2015/2283

Turck¹,

Bohn²,

Castenmiller³

et al. 2022

EFS2

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Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on beta‐lactoglobulin (BLG) as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF (≥ 90% w/w dry matter protein) consists of BLG as primary component (≥ 90% of total protein), which is equivalent to BLG present in bovine milk and whey protein isolate (WPI). The NF is produced from bovine whey by crystallisation under acidic or neutral conditions. The NF is proposed to be used as a food ingredient in isotonic and sport drinks, whey powder and milk‐based drinks and similar products, and in food for special medical purposes as defined in Regulation (EU) No 609/2013. The target population is the general population. The highest daily intake of the NF was estimated for children of 3 to < 10 years of age as 667 mg/kg body weight (bw) per day. The NF presents proximate composition and content of essential amino acids similar to those in WPI. The Panel notes that the highest mean and highest 95th percentile daily protein intakes from the NF are below the protein population reference intakes for all population groups. Although a tolerable upper intake level has not been derived for protein, the protein intake from the NF may nevertheless further contribute to an already high dietary protein intake in Europe. The exposure to the reported minerals does not raise concerns. The Panel considers that the consumption of the NF is not nutritionally disadvantageous. No genotoxic concerns were identified from the standard in vitro test battery. No adverse effects were observed in the subchronic toxicity study, up to the highest dose tested, i.e. 1,000 mg NF/kg bw per day. The Panel concludes that the NF is safe under the proposed conditions of use.

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Cow’s Milk Processing—Friend or Foe in Food Allergy?

Cited by 28 publications

References 102 publications

Cow’s Milk Antigens Content in Human Milk: A Scoping Review

Cow’s Milk Antigens Content in Human Milk: A Scoping Review

Scientific Opinion on development needs for the allergenicity and protein safety assessment of food and feed products derived from biotechnology

Safety of Beta‐lactoglobulin as a Novel food pursuant to Regulation (EU) 2015/2283

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