Determining the allergenic potential of new proteins.

Much concern has arisen regarding the possible transfer or introduction of components in food that may ultimately lead to food allergies. Scientists at the TNO Nutrition and Food Research Institute (Utrechtseweg 48, PO Box 360, 3700 AJ Zeist, The Netherlands) have been testing the allergenic potential of new food proteins. In-vitro techniques are being used for this purpose, including physicochemical and immunochemical analyses, to gain insight into the potential allergenicity of proteins. However, what would really help their effort is a validated laboratory animal model investig