‘Hyperallergenic’ functional foods raise protein concerns

Proteins from food allergens may now added to food and beverage products to given them extra nutritional or functional properties, but their appearance might be changed and consumers might not expect them to be there.

For their study, accepted for publication in the journal Allergy, Asthma and Clinical Immunology, Rohan Ameratunga and SeeTarm Woon investigated a functional flavoured water marketed in New Zealand in 2009. Called Whole, the beverage contained isolated bovine whey proteins; a process called Clearprotein rendered these proteins clear, rather than cloudy as would normally be expected for dairy ingredients.

The beverage was marketed as ‘a bridge for the hunger gap’ and the presence of dairy proteins was noted on the front of the bottle in 3mm font, in accordance with New Zealand regulations.

However two children with allergies to cow’s milk, aged 18 months and 9 years, suffered anaphylaxis after drinking the product.

Ameratunga and Woon conducted studies to establish the concentration of beta-lactoglobulin, the most abundant protein in cow’s milk which is absent from human breast milk, in the Whole product. Western blotting and ImmunoCAP inhibition studies were also conducted.

They found that the beta-lactoglobulin content was around 3g/l, that is three-times that of cow’s milk, leading them to call Whole a ‘hyperallergenic’ product.

“Hypoallergenic foods would… be expected to cause more severe reactions for a given weight/volume than the food of origin,” they wrote.

They also noted that the severity of the allergic reaction depends of several factors including the quantity consumed, the level of food-specific IgE antibodies, and co-factors like exercise. The 18 month-old child consumed a smaller amount of the product than the 9 year-old, but her reaction was stronger.