The potential for allergenicity in transgenic foods

Anaphylactic shock and allergies may occur in sensitized man and animals even in minute quantities after being ingested or inhaled. Therefore, such exposure of a food-sensitive individual to an allergenic substance in a transgenic food might constitute a safety risk. The likelihood that a transferred gene is also the allergen in that food is very small, but it has occurred. The pathophysiology of allergic sensitization and reactions is reviewed. Many allergens in common foods have been identified. Genes from plant and animal sources are being transferred to other food crops to ensure improved shelf-life, taste, nutritional value, and resistance. Brazilnut 2S protein put into soy added more sulfur containing amino acids, but also transferred the potent Brazilnut allergen to soy, as evidenced by the transgenic soy binding to nut allergic persons' IgE antibodies in vitro. Therefore, safety of the new transgenic food in food-allergic subjects must be addressed. This concern, however, should not hinder development of such potentially valuable new foods.