Assessment of the potential allergenicity of genetically-engineered food crops

• Published in: Journal of immunotoxicology Vol. 16; no. 1; pp. 43 - 53
• Main Author: Ladics, Gregory S.
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis 01.01.2019; Taylor & Francis Group
• Subjects: agricultural biotechnology; allergenicity; Allergens - genetics; Allergens - immunology; Allergens - toxicity; celiac disease; Crops, Agricultural - genetics; Crops, Agricultural - immunology; food allergy; Food Hypersensitivity - immunology; Food Hypersensitivity - prevention & control; Food Safety; Food, Genetically Modified - adverse effects; Genetically-engineered crops; Humans; IgE; Plants, Genetically Modified - genetics; Plants, Genetically Modified - immunology; protein allergy; safety assessment; weight-of-the-evidence; safety assessment; Genetically-engineered crops; agricultural biotechnology; protein allergy; weight-of-the-evidence; IgE; celiac disease; allergenicity; food allergy
• ISSN: 1547-691X; 1547-6901; 1547-6901
• DOI: 10.1080/1547691X.2018.1533904

An extensive safety assessment process exists for genetically-engineered (GE) crops. The assessment includes an evaluation of the introduced protein as well as the crop containing the protein with the goal of demonstrating the GE crop is "as-safe-as" non-GE crops in the food supply. One of the evaluations for GE crops is to assess the expressed protein for allergenic potential. Currently, no single factor is recognized as a predictor for protein allergenicity. Therefore, a weight-of-the-evidence approach, which accounts for a variety of factors and approaches for an overall assessment of allergenic potential, is conducted. This assessment includes an evaluation of the history of exposure and safety of the gene(s) source; protein structure (e.g. amino acid sequence identity to human allergens); stability of the protein to pepsin digestion in vitro; heat stability of the protein; glycosylation status; and when appropriate, specific IgE binding studies with sera from relevant clinically allergic subjects. Since GE crops were first commercialized over 20 years ago, there is no proof that the introduced novel protein(s) in any commercialized GE food crop has caused food allergy.