foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2021-4-4-246-254foodsyst-132Research ArticleСтатьиFood allergens: threshold levels and methodologies for risk managementПищевые аллергены: пороговые значения и методологии управления рискамиhttps://orcid.org/0000-0002-5805-3055КрюченкоЕ. В.KryuchenkoE. V.

Крюченко Елизавета Вячеславовна — ведущий инженер, Отдел «Технического регулирования и систем управления качеством»

109316, г. Москва, ул. Талалихина, д. 26Тел.: + 7–495–676–61–21

Elizaveta V. Kryuchenko, Lead Engineer, Department of technical regulation and food safety systems

Talalikhina str., 26, 109316, MoscowTel.: +7–495–676–61–21

l.kryuchenko@fncps.ruhttps://orcid.org/0000-0002-2152-620XКузлякинаЮ. А.KuzlyakinaYu. A.

Кузлякина Юлия Алексеевна — кандидат технических наук, старший научный сотрудник, Отдел «Технического регулирования и систем управления качеством»

109316, г. Москва, ул. Талалихина, д. 26Тел.: +7–495–676–61–21

Yulya A. Kuzlyakina, Candidate of Technical Sciences, Chief Researcher, Department of technical regulation and food safety systems

26, Talalikhina str., 109316, MoscowTel.: +7–495–676–61–21

yu.kuzlyakina@fncps.ruhttps://orcid.org/0000-0003-4298-0927ЧернухаИ. М.ChernukhaI. M.

Чернуха Ирина Михайловна — доктор технических наук, профессор, академик РАН, главный научный сотрудник, Экспериментальная клиника-лаборатория биологически активных веществ животного происхождения

109316, г. Москва, ул. Талалихина,26Тел.: +7–495–676–95–11 доб. 109

Irina M. Chernukha, Doctor of technical sciences, Professor, Academician of RAS, Principal Researcher, Experimental clinic-laboratory of biologically active substances of animal origin

26, Talalikhina str., 109316, MoscowTel.: +7–495–676–95–11 (109)

imcher@inbox.ruhttps://orcid.org/0000-0003-1634-1486ЗамулаВ. С.ZamulaV. S.

Замула Валентина Святославовна — кандидат технических наук, ведущий инженер, Отдел «Технического регулирования и систем управления качеством»

109316, г. Москва, ул. Талалихина, д. 26Тел.: +7–495–676–61–21

Valentina S. Zamula, Candidate of technical sciences, lead engineer, Department of technical regulation and food safety systems

26, Talalikhina str., 109316, MoscowTel.: +7–495–676–61–21

v.zamula@fncps.ruФедеральный научный центр пищевых систем им. В. М. ГорбатоваРоссияV. M. Gorbatov Federal Research Center for Food SystemsRussian Federation20210501202244246254Copyright © Kryuchenko E.V., Kuzlyakina Y.A., Chernukha I.M., Zamula V.S., 20222022Крюченко Е.В., Кузлякина Ю.А., Чернуха И.М., Замула В.С.Kryuchenko E.V., Kuzlyakina Y.A., Chernukha I.M., Zamula V.S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/132

Food allergies and allergen management are important problems of the public health and food industry. The idea of determining allergen concentrations in food ingredients and food products that are capable of causing severe allergic reactions is of great interest for regulatory bodies as well as consumer associations and the industry all over the world. In this connection, scientists proposed different approaches to determining the basis for assessment of severity of risks of food allergens for health of patients suffering from food allergy similar to methods of risk assessment for other hazards associated with food products (for example, chemical, microbiological). To assess risk of allergens, three different approaches were proposed: i) traditional risk assessment using the no observed adverse effect level (NOAEL)) and uncertainty factors; (ii) approach based on the benchmark dose (BMD)) and margin of exposure (MoE)); and (iii) probability models. These approaches can be used in risk management in food production and in the development of warning marking about the presence of allergens. The reliability of risk assessment will depend on a type, quality and quantity of data used for determining both population threshold levels (or threshold distributions) and an impact of an allergenic product/ingredient on a particular individual.

Пищевая аллергия и управление аллергенами — важные проблемы здравоохранения и пищевой промышленности. Идея определения концентраций аллергенов в пищевых ингредиентах и продуктах питания, способных вызывать тяжелые аллергические реакции, представляет большой интерес регулирующих органов, а также ассоциаций потребителей и промышленности по всему миру. В связи с этим учеными были предложены различные подходы к определению основы для оценки тяжести риска пищевых аллергенов для здоровья людей, страдающих пищевой аллергией, наподобие методов оценки риска других опасностей, связанных с пищевыми продуктами (например, химических, микробиологических). Для оценки риска аллергенов было предложено три различных подхода: (i) традиционная оценка риска с использованием уровня отсутствия наблюдаемых побочных эффектов (the no observed adverse effect level (NOAEL)) и факторов неопределенности; (ii) подход, основанный на контрольной дозе (the Bench Mark Dose (BMD)) и марже воздействия (Margin of Exposure (MoE)); и (iii) вероятностные модели. Эти подходы могут использоваться в управлении рисками при производстве пищевой продукции, а также при разработке предупредительной маркировки о наличии аллергенов. Надежность оценок риска будет зависеть от типа, качества и количества данных, используемых для определения как популяционных пороговых значений (или пороговых распределений), так и воздействия аллергенного продукта/ингредиента на конкретного индивидуума.

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The authors declare that there are no conflicts of interest present.