Alergijski potencijal nove hrane

undergraduate thesis

• Title (english): Allergenic potential of novel food
• Author: Zrinka Šmuljić
• Mentor: Suzana Rimac Brnčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2013-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

U ovom radu prikazan je pregled postojećeg zakonodavstva vezanog uz uvođenje različitih vrsta nove hrane na tržište. Nova hrana stvara mogućnost uvođenja alergenih proteina u prehrambeni lanac. U radu je dan osvrt na probleme vezane uz konzumaciju alergene hrane, alergijski potencijal nove hrane prema standardima Europske Unije, zahtjeve koji trebaju biti ispunjeni prilikom stavljanja nove hrane na tržište te probleme vezane uz taj postupak. Osnovu čini Europsko zakonodavstvo koje se uspoređuje sa zakonodavstvom država koje imaju izuzetno dobro utvrđene propise za iste (Kanada, SAD, Australija, Novi Zeland). Može se zaključiti da postupci procjene alergijskog potencijala nove hrane trebaju biti globalno procijenjeni na isti način (in vitro metode, in vivo metode, bioinformatički alati) te bi alergeni potencijal pojedinog sastojka hrane trebao biti jasno naznačen na ambalaži, deklaraciji ili popratnom pakiranju te jasno vidljiv i razumljiv potrošaču.

Abstract (english)

The aim of this paper is to present review of the existing legislation relating to the introduction of different types of novel foods on the market. Novel food has the potential to introduce allergenic proteins into the food chain. This paper discuss issues related to the consumption of food allergens, alergenic potential of novel foods related to standards of European Union, requirements that must be met for placing the novel food on the market and the problems associated with this procedure. Basis is European legislation which is compared with the legislation of the countries that already have well-established regulations for novel foods (Canada, USA, Australia, New Zealand). It could be concluded that the assessment procedures of allergenic potential of novel food should be globally evaluated in the same manner (in vitro methods, in vivo methods, bioinformatics tools) and the potential allergens of novel food ingredients should be clearly indicated on the packaging, label or accompanying packaging and clearly visible and understandable to the consumer.

• Keywords: alergijski potencijal; nova hrana; zakonodavstvo
• Keywords (english): allergenic potential; novel food; legislation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:090811
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-03 12:04:12