Soy protein: a food allergen frequently used in the preparation of meat products

ABSTRACT The addition of soy proteins, currently classified as a food allergen, into meat products is a commonly used practice due to its functional properties and low cost. Its addition to meat products can cause health problems for individuals allergic to these proteins. Allergic individuals can b...

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Autores principales:	Canan,Cristiane, Adamante,Djonathan, Kalschne,Daneysa, Corso,Marinês Paula, Zanatta,Elciane Regina
Lenguaje:	English
Publicado:	Sociedad Chilena de Nutrición, Bromatología y Toxicología 2020
Materias:	Allergenicity Elisa Epitopes Food allergy IgE-associated allergies
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000300463
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spelling	oai:scielo:S0717-751820200003004632020-06-22Soy protein: a food allergen frequently used in the preparation of meat productsCanan,CristianeAdamante,DjonathanKalschne,DaneysaCorso,Marinês PaulaZanatta,Elciane Regina Allergenicity Elisa Epitopes Food allergy IgE-associated allergies ABSTRACT The addition of soy proteins, currently classified as a food allergen, into meat products is a commonly used practice due to its functional properties and low cost. Its addition to meat products can cause health problems for individuals allergic to these proteins. Allergic individuals can be affected by the ingestion of low amounts of the allergen. In Brazil, limits are set for the addition of soy proteins in meat products in order to avoide fraud. Starting in 2015 reporting the name of the added component became mandatory for all food labelling. Some studies have reported that food processing can reduce the allergenicity, either by irreversible removal of allergens or by modifying the allergen structure. However, the technological approach to decrease allergenicity has largely been empirical. This review describes the use of soy protein in meat products and the health risk for allergic individuals and consumers of these products. Finally, appropriate methodologies for the detection and quantification of these proteins must be further explored and established to avoid fraud and to preserve consumer health.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.47 n.3 20202020-06-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000300463en10.4067/S0717-75182020000300463
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Allergenicity Elisa Epitopes Food allergy IgE-associated allergies
spellingShingle	Allergenicity Elisa Epitopes Food allergy IgE-associated allergies Canan,Cristiane Adamante,Djonathan Kalschne,Daneysa Corso,Marinês Paula Zanatta,Elciane Regina Soy protein: a food allergen frequently used in the preparation of meat products
description	ABSTRACT The addition of soy proteins, currently classified as a food allergen, into meat products is a commonly used practice due to its functional properties and low cost. Its addition to meat products can cause health problems for individuals allergic to these proteins. Allergic individuals can be affected by the ingestion of low amounts of the allergen. In Brazil, limits are set for the addition of soy proteins in meat products in order to avoide fraud. Starting in 2015 reporting the name of the added component became mandatory for all food labelling. Some studies have reported that food processing can reduce the allergenicity, either by irreversible removal of allergens or by modifying the allergen structure. However, the technological approach to decrease allergenicity has largely been empirical. This review describes the use of soy protein in meat products and the health risk for allergic individuals and consumers of these products. Finally, appropriate methodologies for the detection and quantification of these proteins must be further explored and established to avoid fraud and to preserve consumer health.
author	Canan,Cristiane Adamante,Djonathan Kalschne,Daneysa Corso,Marinês Paula Zanatta,Elciane Regina
author_facet	Canan,Cristiane Adamante,Djonathan Kalschne,Daneysa Corso,Marinês Paula Zanatta,Elciane Regina
author_sort	Canan,Cristiane
title	Soy protein: a food allergen frequently used in the preparation of meat products
title_short	Soy protein: a food allergen frequently used in the preparation of meat products
title_full	Soy protein: a food allergen frequently used in the preparation of meat products
title_fullStr	Soy protein: a food allergen frequently used in the preparation of meat products
title_full_unstemmed	Soy protein: a food allergen frequently used in the preparation of meat products
title_sort	soy protein: a food allergen frequently used in the preparation of meat products
publisher	Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate	2020
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000300463
work_keys_str_mv	AT canancristiane soyproteinafoodallergenfrequentlyusedinthepreparationofmeatproducts AT adamantedjonathan soyproteinafoodallergenfrequentlyusedinthepreparationofmeatproducts AT kalschnedaneysa soyproteinafoodallergenfrequentlyusedinthepreparationofmeatproducts AT corsomarinespaula soyproteinafoodallergenfrequentlyusedinthepreparationofmeatproducts AT zanattaelcianeregina soyproteinafoodallergenfrequentlyusedinthepreparationofmeatproducts
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Soy protein: a food allergen frequently used in the preparation of meat products

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