Probabilistic risk assessment for milk in dark chocolate, cookies and other baked goods with PAL sold in Canada
Authors: Emilie Manny, Sébastien La Vieille, Silvia A. Dominguez, Gregor Kos, Virginie Barrère, Jérémie Théolier, Joseph Touma, and Samuel Benrejeb Godefroy
Overview
Abstract (English)
Highlights * Dark chocolate has a higher risk of milk allergen intake than cookies/baked goods. * Avoidance of dark chocolate with precautionary labeling by milk-allergic consumers is suggested. * Eliciting doses (ED) calculated were in close agreement with ED published by other authors. * Average exposure levels for all foods were superior to the calculated and published ED01. * Risk assessments should be based on up-to-date national consumption data instead of serving sizes. Abstract The risk of having an allergic reaction in milk-allergic individuals consuming products with precautionary allergen labelling (PAL) for milk has been rarely studied in products such as dark chocolate, cookies, and other baked goods. A probabilistic risk assessment model was developed to estimate potential risks. Milk occurrence and contamination levels were reported in a previous article from our group. Dose-response curves for milk were constructed using values (n = 1078) from published double-blind placebo-controlled food challenges. Canadian consumption data was extracted from a national survey, and a homemade survey involving food-allergic Canadians. Milk eliciting doses (ED) were 0.23 (ED01), 1.34 (ED05), 3.42 (ED10), and 16.3 (ED25) mg of milk protein (Log-Normal distribution). Average exposures, per eating occasion, were 24 mg (dark chocolate), 3.9 mg (baked goods), and 0.20 mg (cookies) of milk proteins. The estimated risk of having a milk-induced allergic reaction by consuming foods with PAL for milk was higher for dark chocolate (16%; 15,881/100,000) than baked goods (3.8%; 3802/100,000) or cookies (0.6%; 646/100,000) in milk-allergic Canadians. Dark chocolate, cookies, and baked goods with PAL for milk, should be avoided by milk-allergic Canadians (consuming or not products with PAL) to prevent allergic reactions.
Abstract (French)
Please note that abstracts only appear in the language of the publication and might not have a translation.
Details
Type | Journal article |
---|---|
Author | Emilie Manny, Sébastien La Vieille, Silvia A. Dominguez, Gregor Kos, Virginie Barrère, Jérémie Théolier, Joseph Touma, and Samuel Benrejeb Godefroy |
Publication Year | 2021 |
Title | Probabilistic risk assessment for milk in dark chocolate, cookies and other baked goods with PAL sold in Canada |
Volume | 152 |
Journal Name | Food and Chemical Toxicology |
Number | June |
Publication Language | English |
- Emilie Manny
- Emilie Manny, Sébastien La Vieille, Silvia A. Dominguez, Gregor Kos, Virginie Barrère, Jérémie Théolier, Joseph Touma, and Samuel Benrejeb Godefroy
- Probabilistic risk assessment for milk in dark chocolate, cookies and other baked goods with PAL sold in Canada
- Food and Chemical Toxicology
- 152
- 2021
- June