Significant efforts are necessary to introduce new dietary protein sources to feed a growing world population while maintaining food supply chain sustainability. Such a sustainable protein transition includes the use of highly modified proteins from side streams or the introduction of new protein sources that may lead to increased clinically relevant allergic sensitization. With food allergy being a major health problem of increasing concern, understanding the potential allergenicity of new or modified proteins is crucial to ensure public health protection. The best predictive risk assessment methods currently relied on are in vivo models, making the choice of endpoint parameters a key element in evaluating the sensitizing capacity of novel proteins. Here, we provide a comprehensive overview of the most frequently used in vivo and ex vivo endpoints in murine food allergy models, addressing their strengths and limitations for assessing sensitization risks. For optimal laboratory-to-laboratory reproducibility and reliable use of predictive tests for protein risk assessment, it is important that researchers maintain and apply the same relevant parameters and procedures. Thus, there is an urgent need for a consensus on key food allergy parameters to be applied in future food allergy research in synergy between both knowledge institutes and clinicians.

Consultant London UK

Department of Animal Breeding and Production Warsaw University of Life Sciences Warsaw Poland

Department of Medicine APC Microbiome Ireland National University of Ireland Cork Ireland

Department of Microbiology APC Microbiome Ireland National University of Ireland Cork Ireland

Experimental Allergy Laboratory Department of Dermatology Medical University of Vienna Vienna Austria

INRA UR 1268 BIA Nantes Nantes France

Institute for Risk Assessment Sciences Utrecht University Utrecht The Netherlands

Institute of Microbiology Czech Academy of Sciences Nový Hrádek Czech Republic

Institute of Pathology University of Bern Bern Switzerland

National Food Institute Technical University of Denmark Kgs Lyngby Denmark

TNO Zeist The Netherlands

Wageningen Food and Biobased Research Wageningen The Netherlands

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Genetic background and microbiome drive susceptibility to epicutaneous sensitization and food allergy in adjuvant-free mouse model

Biomarkers for diagnosis and prediction of therapy responses in allergic diseases and asthma