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dc.contributor.authorLehrer, Samuel B.
dc.contributor.authorBannon, Gary A.
dc.date.accessioned2017-05-22T18:48:38Z
dc.date.available2017-05-22T18:48:38Z
dc.date.issued2002
dc.identifier.urihttps://hdl.handle.net/1813/49963
dc.description.abstractBiotechnology can be used to reduce allergenicity. Much attention has been focused on the possibility that modification of foods through recombinant DNA technology could unintentionally introduce new allergens but developers and regulators take steps to assess allergenicity of novel proteins. However it is also possible to reduce allergenicity of foods by determining which proteins are responsible for the allergic reaction and then to alter them so that they no longer trigger an immune response in sensitive individuals. While it may not be possible to alter all of the allergenic proteins in some foods, there is potential to open up a whole new range of foods for those who cannot consume them now.
dc.language.isoen_US
dc.publisherNABC
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectGMO
dc.subjecthuman health
dc.subjectgenetic engineering
dc.subjectcommunication
dc.subjectscience communication
dc.subjectpharming
dc.subjectregulation, trust
dc.subject
dc.titleCan we have allergen-free foods?
dc.typebook chapter


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