Allergenicity

Definition

Allergenicity refers to the capacity of certain substances, especially proteins in foods, to cause an allergic reaction in some people.

Scientific / Technical Definition

Allergenicity is the potential of specific proteins to provoke immune responses in susceptible individuals, which can range from mild to severe, including life-threatening anaphylactic reactions. This characteristic is crucial when considering both natural and genetically modified organisms (GMOs) in food production, as the introduction of new proteins may pose allergenic risks.

Benefits

• Understanding allergenicity helps in minimizing allergic reactions by providing proper labeling and food choices.
• It supports the development of hypoallergenic food products.

Examples

• Peanuts, which can cause severe allergic reactions in some individuals.
• Shellfish, a common allergen in adults.
• Wheat, which contains proteins that can trigger reactions in sensitive individuals, such as individuals with celiac disease.

Additional Information

• Known issues: Allergenic proteins in GMOs are scrutinized to ensure they do not increase the risk of allergic reactions in the general population.

Related Terms

• GMO
• Non-GMO
• Food Allergy
• Hypoallergenic
• Cross-reactivity

References

• Evaluating the Allergenicity of Genetically Modified Foods
• Food Allergy: Comprehensive Overview and Management