Frequently Asked Questions About Food Allergies

• How common are food allergies? What foods are the most common allergens?
• Are biotech foods safe?
• Are biotech crops tested for potential allergenicity?
• What are the testing procedures for determining potential allergenicity of biotech crops?
• How effective are the tests for potential food allergenicity?
• What food/agricultural biotech products does DuPont  currently market?
• What happens if tests results for allergens are inconclusive? Will you still market the product?
• How will a consumer know if a biotech food contains a new gene from a known allergen?
• Have allergenic proteins ever been introduced into a plant at DuPont?
• Will adding a new gene to a crop plant significanlty increase naturally occuring proteins and, in doing so, change a non-allergenic food into an allergenic food?

In the U.S., it is estimated that about 1 to 2.5 percent of the adult population and up to 6 to 8 percent of children are affected by some kind of food allergy. Worldwide, 90 percent of food allergies are caused by eight foods: peanuts, soybeans, tree nuts, milk, eggs, fish, crustacea (for example, shrimp) and wheat. In most cases, all known food allergens are proteins. All food, whether developed by conventional means or through biotechnology, is a potential source of allergens. New allergenic foods with no connection to biotechnology have been sold. For example, the kiwi fruit was introduced in North America in the early 1980s and triggered allergic reactions in some individuals. This food was not subject to the same premarket testing required for biotech foods.

In April, 2000, the U.S. National Academy of Sciences released a report stating, "The committee is not aware of any evidence that foods on the market are unsafe to eat as a result of genetic modification." In addition, regulatory officials in several countries have determined that current biotechnology crops on the market are as safe as their conventional counterparts, which have a long history of safe feed and food use. These are the same entities that require the rigorous testing and government oversight of biotech crops in the U.S. and in many other countries.

Yes. Before marketing a product, DuPont follows the testing procedures developed and formalized by scientists and medical experts at the International Food Biotechnology Council (IFBC) and the Allergy and Immunology Institute of the International Life Sciences Institute (ILSI). These testing procedures have been adopted by the United Nations Food and Agriculture Organization (FAO) and World Health Organization (WHO).

Back to Top

The testing procedures vary depending on the source of the gene introduced. If the gene is from a known food allergen, DuPont conducts a series of clinical tests using serum samples from people who are allergic to that food. If the gene has no history of food allergenicity or is a rare food allergen where few, if any, serum samples exist, the testing is based on what scientists know about existing allergens. This includes a comparison of the amino acid sequence of the new protein to all known allergens, and an assessment of protein stability during digestion, as well as at temperatures typically used in food processing.

When working with a gene from a known allergen, or a crop with a history of allergenicity, the recommended tests are very effective because of access to serum from people who are allergic.

In the case of minor allergens, or of proteins with no allergy history, access to serum from allergic people does not exist. In those cases, the IFBC-ILSI recommended tests that provide the best available mechanism for identifying potential allergens. However, improved tests are needed and some recommendations have been made. For example, DuPont scientists are working with private and public researchers to develop improved methods such as ways to identify potential allergens in maize, and to improve models that help determine the potential allergenicity of new proteins.

Back to Top

DuPont biotech crops on the market do not contain genes introduced from known allergens. These products, sold under the Pioneer(r) brand, help farmers by offering new crop management options and increased productivity. These products are rigorously tested and reviewed by regulatory authorities for food safety, potential environmental impacts and field performance.

DuPont is committed to responsible development and use of products. This commitment extends to all products, whether developed through biotechnology or other means. In compliance with company and regulatory requirements, each product is rigorously tested to determine food safety, environmental impacts and field performance, and market opportunities. This process weighs the benefits and costs for consumers and farmers before any product is sold.

The U.S. Food and Drug Administration requires those products to be labeled.

Back to Top

In our work to improve the nutritional quality of soybeans, we investigated a gene from the Brazil nut. When clinical tests produced positive results for allergenicity, commercialization work was stopped. Since enhancing soybean nutrition is valuable, DuPont invested in other research with a protein from sunflower. However, when tests demonstrated the significant possibility of an allergen, this project was stopped as well.

Even so, our work in soybean contributed valuable knowledge to the allergy community. Previously, the protein that causes some allergic reactions to Brazil nuts was not known. DuPont research identified this protein - the 2S albumin.

Protein levels in plants change considerably depending on genetic background, weather conditions during a growing season, soil conditions, and many other factors. Proteins that are known food allergens are generally found at high levels. If the protein usually occurs at high levels in the crop and is increased further this might influence its potential allergenicity. In those cases, results from tests for potential allergens would be important.

Back to Top