Research

Anaphylaxis to hyperallergenic functional foods

Rohan Ameratunga^* and See-Tarn Woon

• * Corresponding author: Rohan Ameratunga immunology@xtra.co.nz

Author Affiliations

LabPlus, Auckland City Hospital, Park Rd, Grafton, Auckland, New Zealand

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Allergy, Asthma & Clinical Immunology 2010, 6:33 doi:10.1186/1710-1492-6-33

Published: 13 December 2010

Abstract

Background

Food allergy can cause life threatening reactions. Currently, patients with severe food allergy are advised to avoid foods which provoke allergic reactions. This has become increasingly difficult as food proteins are being added to a broader range of consumer products.

Patients and methods

Here we describe our investigations into the allergenicity of a new drink when two cow's milk allergic children suffered anaphylaxis after consuming Wh₂ole^®.

Results

Our studies have shown that in comparison with cow's milk, Wh₂ole^® contains at least three times the concentration of β-lactoglobulin. β-lactoglobulin is one of the dominant allergens in bovine milk.

Conclusions

These studies have shown that modern technology allows the creation of "hyperallergenic" foods. These products have the potential to cause severe reactions in milk allergic persons. Avoiding inadvertent exposure is the shared responsibility of allergic consumers, regulatory authorities and the food industry.