A group of experts from the UK Latex Allergy Support Group (LASG) Advisory Panel said that these results were significant. ‘For a few people, natural rubber latex is a very potent allergen and for these individuals, there is no safe level of exposure,’ says LASG representative Graham Lowe. ‘We would welcome an approach to the EU to consider this evidence and the issue of labelling,’ he said. Lowe added that latex transfer to food could account for some currently inexplicable reactions.
There is no agreement on a safe level of latex, but it has been reported that a billionth of a gram (1ng/ml) can be enough to cause a reaction. Currently manufacturers are not required to label food packaging as containing latex.
Scientists at Leatherhead Food International measured the presence of four major latex allergens in 21 types of food packaging for confectionary, fruit and vegetable produce, meat, pastry and dairy products. A third of the materials tested gave positive results for the presence of latex and in some cases this was transferred onto the food (Journal of the Science of Food and Agriculture DOI 10/1002/jsfa.2580).
The highest levels of latex allergens were found in a chocolate biscuit containing nearly 20ng/ml. The wrapper contained 85ng/ml of latex. The highest levels in packaging was detected in ice cream wrappers, with over 370ng/ml found in one sample. The ice cream itself contained around 14ng/ml. One company admitted spraying whole wrappers with latex adhesive, so that they could be sealed with minimum wastage.
A spokesperson for the Food Standards Agency, which funded this study, said food-labelling guidelines were designed to avoid restriction of choice due to excess use of warning labels. ‘Advisory labeling should only be used when, following a thorough risk assessment, there is a real risk of allergic reactions,’ they said.
The Leatherhead study is the first attempt to quantify the latex allergens present in food contact materials and also in foods.
Between 1-6% of the British population suffer from latex allergies. Latex is used in many food packaging materials, including rubber bands, meat netting, stickers found on some fruit and vegetables and the adhesive used for cold sealing of confectionary.
SCI Press Office | alfa
Satellites, airport visibility readings shed light on troops' exposure to air pollution
09.12.2016 | Veterans Affairs Research Communications
Oxygen can wake up dormant bacteria for antibiotic attacks
08.12.2016 | Penn State
Physicists of the University of Würzburg have made an astonishing discovery in a specific type of topological insulators. The effect is due to the structure of the materials used. The researchers have now published their work in the journal Science.
Topological insulators are currently the hot topic in physics according to the newspaper Neue Zürcher Zeitung. Only a few weeks ago, their importance was...
In recent years, lasers with ultrashort pulses (USP) down to the femtosecond range have become established on an industrial scale. They could advance some applications with the much-lauded “cold ablation” – if that meant they would then achieve more throughput. A new generation of process engineering that will address this issue in particular will be discussed at the “4th UKP Workshop – Ultrafast Laser Technology” in April 2017.
Even back in the 1990s, scientists were comparing materials processing with nanosecond, picosecond and femtosesecond pulses. The result was surprising:...
Have you ever wondered how you see the world? Vision is about photons of light, which are packets of energy, interacting with the atoms or molecules in what...
A multi-institutional research collaboration has created a novel approach for fabricating three-dimensional micro-optics through the shape-defined formation of porous silicon (PSi), with broad impacts in integrated optoelectronics, imaging, and photovoltaics.
Working with colleagues at Stanford and The Dow Chemical Company, researchers at the University of Illinois at Urbana-Champaign fabricated 3-D birefringent...
In experiments with magnetic atoms conducted at extremely low temperatures, scientists have demonstrated a unique phase of matter: The atoms form a new type of quantum liquid or quantum droplet state. These so called quantum droplets may preserve their form in absence of external confinement because of quantum effects. The joint team of experimental physicists from Innsbruck and theoretical physicists from Hannover report on their findings in the journal Physical Review X.
“Our Quantum droplets are in the gas phase but they still drop like a rock,” explains experimental physicist Francesca Ferlaino when talking about the...
16.11.2016 | Event News
01.11.2016 | Event News
14.10.2016 | Event News
09.12.2016 | Life Sciences
09.12.2016 | Ecology, The Environment and Conservation
09.12.2016 | Health and Medicine