Quantitative risk assessment relating to adventitious presence of allergens in food: A probabilistic model applied to peanut in chocolate - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Risk Analysis Year : 2010

Quantitative risk assessment relating to adventitious presence of allergens in food: A probabilistic model applied to peanut in chocolate

Fanny Héraud
  • Function : Author
Sébastien La Vieille
  • Function : Author
Jean-Charles Leblanc
  • Function : Author
Amélie Crépet

Abstract

Peanut allergy is a public health concern, owing to the high prevalence in France and the severity of the reactions. Despite peanut‐containing product avoidance diets, a risk may exist due to the adventitious presence of peanut allergens in a wide range of food products. Peanut is not mentioned in their ingredients list, but precautionary labeling is often present. A method of quantifying the risk of allergic reactions following the consumption of such products is developed, taking the example of peanut in chocolate tablets. The occurrence of adventitious peanut proteins in chocolate and the dose‐response relationship are estimated with a Bayesian approach using available published data. The consumption pattern is described by the French individual consumption survey INCA2. Risk simulations are performed using second‐order Monte Carlo simulations, which separately propagates variability and uncertainty of the model input variables. Peanut allergens occur in approximately 36% of the chocolates, leading to a mean exposure level of 0.2 mg of peanut proteins per eating occasion. The estimated risk of reaction averages 0.57% per eating occasion for peanut‐allergic adults. The 95% values of the risk stand between 0 and 3.61%, which illustrates the risk variability. The uncertainty, represented by the 95% credible intervals, is concentrated around these risk estimates. Children have similar results. The conclusion is that adventitious peanut allergens induce a risk of reaction for a part of the French peanut‐allergic population. The method developed can be generalized to assess the risk due to the consumption of every foodstuff potentially contaminated by allergens.

Dates and versions

hal-02657984 , version 1 (30-05-2020)

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Loup Rimbaud, Fanny Héraud, Sébastien La Vieille, Jean-Charles Leblanc, Amélie Crépet. Quantitative risk assessment relating to adventitious presence of allergens in food: A probabilistic model applied to peanut in chocolate. Risk Analysis, 2010, 30 (1), pp.7-19. ⟨10.1111/j.1539-6924.2009.01322.x⟩. ⟨hal-02657984⟩

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