[Novel foods-What must be considered?]

Abstract

Novel foods are food products that were not in circulation for consumption to any significant extent in the European Union before 1997. The introduction of novel foods harbors the risk of allergic reactions to new allergens or new cross-reactions that need to be taken into account. The aim of the study is to highlight the allergenic potential of selected novel foods. Allergens in edible insects in particular harbor the risk of anaphylactic reactions. In western industrial nations cross-sensitivity to crustaceans and shellfish are likely to play an important role in the future. Chia seeds, which are rich in fiber and omega-3-fatty acids, are also embraced in the term novel foods. Cross-reactions to sesame seeds or to other labiates (mustard, thyme, rosemary, sage) are possible. Consumption of natto, a Japanese dish containing fermented soy beans, can lead to delayed anaphylaxis. Nattokinase as well as polyglutamic acid (PGA) are well-known triggering allergens. It is postulated that sensitization to PGA may be acquired from skin contact to jellyfish and potentially by cosmetics containing PGA.