Egg protein exposure estimation in risk assessment for Japanese food allergy labeling
Hiroshi Akiyama,
Yoshinari Suzuki,
Reiko Adachi,
Momoka Kadokura,
Asaka Takei,
Masayoshi Tomiki,
Kosuke Nakamura,
Rie Ito,
Yusuke Iwasaki,
Clare Mills,
Yukihiro Ohya,
Tatsuki Fukuie
Affiliations
Hiroshi Akiyama
Hoshi University, School of Pharmacy and Pharmaceutical Sciences, Department of Analytical Chemistry, 2-4-41 Ebara, Shinagawa-ku, Tokyo, 142-8501, Japan; National Institute of Health Sciences, Division of Foods, 3-25-26 Tonomachi, Kawasaki-ku, Kawasaki, Kanagawa, 210-9501, Japan; Corresponding author. Department of Analytical Chemistry, School of Pharmacy and Pharmaceutical Science, Hoshi University, Japan.
Yoshinari Suzuki
National Institute of Health Sciences, Division of Foods, 3-25-26 Tonomachi, Kawasaki-ku, Kawasaki, Kanagawa, 210-9501, Japan
Reiko Adachi
National Institute of Health Sciences, Division of Biochemistry, 3-25-26 Tonomachi, Kawasaki-ku, Kawasaki, Kanagawa, 210-9501, Japan
Momoka Kadokura
Hoshi University, School of Pharmacy and Pharmaceutical Sciences, Department of Analytical Chemistry, 2-4-41 Ebara, Shinagawa-ku, Tokyo, 142-8501, Japan
Asaka Takei
Hoshi University, School of Pharmacy and Pharmaceutical Sciences, Department of Analytical Chemistry, 2-4-41 Ebara, Shinagawa-ku, Tokyo, 142-8501, Japan
Masayoshi Tomiki
Hoshi University, School of Pharmacy and Pharmaceutical Sciences, Department of Analytical Chemistry, 2-4-41 Ebara, Shinagawa-ku, Tokyo, 142-8501, Japan; Morinaga Institute of Biological Science, Inc., 2-1-1 Shimosueyoshi, Tsurumi-ku, Yokohama, Kanagawa, 230-8504, Japan
Kosuke Nakamura
National Institute of Health Sciences, Division of Foods, 3-25-26 Tonomachi, Kawasaki-ku, Kawasaki, Kanagawa, 210-9501, Japan
Rie Ito
Hoshi University, School of Pharmacy and Pharmaceutical Sciences, Department of Analytical Chemistry, 2-4-41 Ebara, Shinagawa-ku, Tokyo, 142-8501, Japan
Yusuke Iwasaki
Hoshi University, School of Pharmacy and Pharmaceutical Sciences, Department of Analytical Chemistry, 2-4-41 Ebara, Shinagawa-ku, Tokyo, 142-8501, Japan
Clare Mills
The University of Surry, School of Biosciences, Guildford, Surrey, GU2 7XH, UK
Yukihiro Ohya
National Center for Child Health and Development, Allergy Center, 2-10-1 Okura, Setagaya-ku, Tokyo, 157-8535, Japan
Tatsuki Fukuie
National Center for Child Health and Development, Allergy Center, 2-10-1 Okura, Setagaya-ku, Tokyo, 157-8535, Japan
To assess the risk of food allergies in foods processed under the Japanese food labeling system, estimating exposure to hidden allergens is necessary. We assessed exposure to egg protein in foods processed according to the Japanese food labeling system. First, we estimated the concentration distribution of egg protein by Bayesian methods using data from the literature and the measurement of food products with precautional declarations in the labeling margin. We then estimated the food-intake portion-size distribution under two scenarios: soft drink consumption as an example of single, high-intake consumption, and confections, which are frequently consumed by children, as a realistic example of low-intake consumption. Finally, we estimated the distribution of unexpected intake of egg proteins in the form of single consumption. The mean exposure to egg protein under the high-intake scenario was estimated to be 0.0164 mg for 1–15-year-olds, 0.0171 mg for 4–15-year-olds, 0.0181 mg for 7–15-year-olds, and ≥0.0188 mg for 16-year-olds. The mean exposure to egg protein under the low-intake scenario was estimated to be 0.0018 mg for 1–15-year-olds, 0.0019 mg for 4–15-year-olds, 0.0020 mg for 7–15-year-olds, and ≥0.0022 mg for 16-year-olds. Compared to the reference dose of 2.0 mg proposed by the Joint the Food and Agriculture Organization (FAO)/World Health Organization (WHO) Expert Committee, the risk of onset of food allergies due to egg protein contamination from foods without egg labeling is considered to be extremely low under the current Japanese food labeling system.
