Allergen risks: A global challenge

16 September 2019. By FACTS in Allergen Management, Food Safety

A global allergen challenge is on the rise. What is it? Poppy Seeds and Cannabis.

FACTS member Hesrie Steyn (née van Heerden) recently attended and presented a poster at the 3rd Food Allergen Management Symposium held in Melbourne, Australia. The theme of the event, ‘Navigate the science, manage the risk’, was excellently demonstrated, and the conference covered all aspects of allergens in the food industry, incorporating various stimulating topics and interactive sessions. Hesrie’s poster addressed the allergenic risk potential associated with contaminated poppy seeds in food products as well as the emerging global challenge faced with the introduction of Cannabis sativa into the Food and Beverage industry.

Although true allergic reactions to opioids are scarce, naturally occurring compounds such as morphine can cause allergic reactions. Beyond that, anaphylactic reactions due to opiates in various administered drugs have also been noted. There is limited research available investigating the allergen-related risk of the opiates present in poppy seeds. Two documented reports have had contradicting results and findings. One study concluded that IgE to poppy seed and morphine are not effective in diagnosing an opiate allergy, but the study was conducted on a small focus group. The alternative published research was based on a larger control group with more inclusive parameters, and the results indicated that it was a useful and efficient tool for determining opiate allergies. Intoxication and positive drug tests as a result of the opiates in poppy seeds are well documented, but the allergenic risk potential, although scarce, requires the development of new research to be elucidated.

Cannabis is currently the world’s most widely used recreational drug. The inclusion of cannabis products in food is currently and is predicted to continue to be one of the major food industry trends. As the legalisation movement develops, regulation is being proposed to manage the associated risks, one of which is the allergy risk. Although cannabis allergies have not been commonly observed in the literature, a variety of cases have been noted via different routes of exposure.

A study investigating cannabis cross-reactivity indicated a link with lipid transfer proteins and thaumatin-like protein in a variety of foods. One of the cross-reactive proteins was the hazelnut lipid transfer protein, an allergenic protein that can induce life-threatening reactions. Other research has shown chestnuts and almonds as other possible cross-reactive tree nuts. However, the profile, IgE reactivity and homology of cannabis proteins must be studied to confirm the predicted allergenicity and IgE reactivity profile.

Hesrie’s poster was presented at the 3rd Food Allergen Management Symposium. For any allergen queries, please contact us.