Sensitivity analysis to derive a food consumption point estimate for deterministic food allergy risk assessment.

Databases, Factual Food / statistics & numerical data Food Contamination Food Hypersensitivity Humans Risk Assessment
Allergen management Deterministic risk assessment Food allergy Food consumption percentile Probabilistic risk assessment Reference amount

Journal

Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
ISSN: 1873-6351
Titre abrégé: Food Chem Toxicol
Pays: England
ID NLM: 8207483

Informations de publication

Date de publication:
Mar 2019
Historique:
received: 06 12 2018
revised: 17 01 2019
accepted: 18 01 2019
pubmed: 28 1 2019
medline: 21 5 2019
entrez: 28 1 2019
Statut: ppublish

Résumé

One of the input parameters in food allergy risk assessment is the amount of a given food consumed at an eating occasion. There is no consensus on how to use food consumption data when assessing the risk from unintended allergen presence in food products. A sensitivity analysis was performed to establish the optimal food consumption estimate for a deterministic food allergy risk assessment. Exposure was calculated for consumption percentiles (50

Identifiants

DOI: 10.1016/j.fct.2019.01.025 PMID: 30685473
pubmed: 30685473
pii: S0278-6915(19)30019-5
doi: 10.1016/j.fct.2019.01.025
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

413-421

Informations de copyright

Copyright © 2019 Elsevier Ltd. All rights reserved.

Auteurs

W Marty Blom (WM)

The Netherlands Organisation for Applied Scientific Research TNO, Zeist, the Netherlands. Electronic address: marty.blom@tno.nl.

Benjamin C Remington (BC)

The Netherlands Organisation for Applied Scientific Research TNO, Zeist, the Netherlands.

Joseph L Baumert (JL)

Food Allergy Research and Resource Program, University of Nebraska, Lincoln, USA.

Luca Bucchini (L)

Hylobates, Consulting S.R.L., Rome, Italy.

Amélie Crépet (A)

ANSES, French Agency for Food and Environmental and Occupational Health Safety, Maisons-Alfort, France.

René W R Crevel (RWR)

Safety & Environmental Assurance Centre, Unilever, Bedford, United Kingdom.

Charlotte B Madsen (CB)

National Food Institute, Technical University of Denmark, Lyngby, Denmark.

Steve L Taylor (SL)

Food Allergy Research and Resource Program, University of Nebraska, Lincoln, USA.

Geert F Houben (GF)

The Netherlands Organisation for Applied Scientific Research TNO, Zeist, the Netherlands.

Astrid G Kruizinga (AG)

The Netherlands Organisation for Applied Scientific Research TNO, Zeist, the Netherlands.

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Classifications MeSH

questionsmedicales.fr › Sciences de l'information › Mémorisation et recherche des informations › Bases de données comme sujet › Bases de données factuelles › Sensitivity analysis to derive a food...
questionsmedicales.fr › Aliments et boissons › Aliments › Sensitivity analysis to derive a food...
questionsmedicales.fr › Environnement et santé publique › Santé publique › Qualité alimentaire › Sécurité des aliments › Contamination des aliments › Sensitivity analysis to derive a food...
questionsmedicales.fr › Maladies du système immunitaire › Hypersensibilité › Hypersensibilité immédiate › Hypersensibilité alimentaire › Sensitivity analysis to derive a food...
questionsmedicales.fr › Eucaryotes › Animaux › Chordés › Vertébrés › Mammifères › Eutheria › Primates › Haplorhini › Catarrhini › Hominidae › Humains › Sensitivity analysis to derive a food...
questionsmedicales.fr › Environnement et santé publique › Santé publique › Méthodes épidémiologiques › Statistiques comme sujet › Probabilité › Risque › Appréciation des risques › Sensitivity analysis to derive a food...