Food
	Land
	and Culture

	Presentation Summary
	Lac Courte Oreilles Casino and Convention Center Oct 3-4, 2002
	GMO°s and Food Allergens
	Robert K. Bush Professor of Medicine University of Wisconsin-Madison Chief of Allergy William S. Middleton Veterans Administration Hospital
	Although food allergies only affect a very small portion of the population, the results can be serious. The exact number of individuals with food allergy is not known but estimates place a total prevalence at about 1-2% of the population. Food allergies are more common in children than adults. Reactions can range from rashes to severe reactions that can be life threatening. A national registry for food allergic related deaths reported 32 fatalities between 1994 and 1999. Everyone has the ability to become allergic to foods, however, only a few people develop sensitivity. Food allergies are the result of an immune reaction to specific proteins in foods. Antibodies of the IgE class are directed against these proteins. These antibodies circulate in the blood and attach to mast cells that are located in the respiratory system, gastrointestinal tract, and skin. These cells contain histamine and other chemicals that are released when the person is exposed to the food that causes the allergy. The best treatment for food allergies is avoidance. Food allergic people rely on labeling to identify potential sources of exposure. The introduction of gene transfer into foods can create difficulties for food allergic individuals. For example, genes encoding a Brazil nut protein were cloned into soybeans. Eating these soybeans could produce reactions in patients with Brazil nut allergy. The 2001 FAO/WHO consultation report suggested methods to assess the allergic potential of genetically modified foods. This involves the use of immunoassays and identification of the amino acid sequences to detect GMO products that could precipitate reactions. While much remains unknown, safeguards are evolving to minimize the risk of genetically modified foods causing problems in food allergic individuals.
	From The University of Wisconsin-Madison/Extension
	Sponsored by a grant from USDA/CSREES/IFAFS
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