Safety Assessment of Foods and Feeds Derived from Transgenic Crops, Volume 3 by OECD

Author:OECD
Language: eng
Format: epub
Tags: agriculture/development/science/socialissues/environment
Publisher: OECD Publishing
Published: 2019-11-06T00:00:00+00:00

Allergens

Rice is not considered by allergists to be a common allergenic food. However, rice allergy has been reported in Asian countries including Indonesia, Japan, Malaysia and Thailand, as well as some European countries like Denmark, Estonia, Finland, France, Lithuania, Spain Sweden, as well as the Russian Federation (Besler, Tanabe and Urisu, 2001; Kumar et al. al., 2007). Rice allergy is more common in East Asian countries than in Europe and the United States where it is considered rare. The prevalence of IgE-mediated rice allergy is about 10% in atopic subjects in Japan. Rice allergy is more prominent in adults than in children. Symptoms frequently associated with rice allergy are atopic dermatitis, eczema and asthma. Anaphylactic reactions have been reported in severe cases (Besler, Tanabe and Urisu, 2001).

While rice is not considered to be a common allergic food, allergic reactions have been documented and proteins in rice grain have been shown to be IgE-binding proteins. The first demonstration of a rice protein binding to human sera from patients allergic to cereal grain was demonstrated in 1975 (Hoffman, 1975). Allergenicity from the rice protein fractions containing albumin, globulin and glutelin was first reported in Japan in 1979 (Shibasaki et al. al., 1979). A group of rice allergens including 14-16, and 33 kDa proteins of rice seeds have been identified and shown to be IgE-binding proteins (Alvarez et al., 1995; Nakamura and Matsuda, 1996; Tada et al. al., 1996; Trcka et al., 2012; Limas et al. al., 1990; Kumar et al. al., 2007). These rice food allergens, Oryza glyoxalase I (33 kDa) and Oryza trypsin alpha-amylase inhibitors (14-16 kDa), are listed in a database of the Food Allergy Research and Resource Program (FARRP, 2014). In addition, certain proteins with molecular weights of 9, 14, and 31 kDa appear to be rice allergens in children (Jeon et al. al., 2011). However, clinical correlations have not been fully established.

There are two putative rice food allergens, Oryza trypsin alpha-amylase inhibitors (14-16 kDa) and Oryza glyoxalase I (33 kDa), which are listed in a database of the Food Allergy Research and Resource Program (FARRP, 2014).

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