Steve L Taylor

Summary

Affiliation: University of Nebraska
Country: USA

Publications

  1. ncbi request reprint A consensus protocol for the determination of the threshold doses for allergenic foods: how much is too much?
    S L Taylor
    University of Nebraska, Food Allergy Research and Resource Program, Lincoln, NE 68583, USA
    Clin Exp Allergy 34:689-95. 2004
  2. doi request reprint Establishment of Reference Doses for residues of allergenic foods: report of the VITAL Expert Panel
    Steve L Taylor
    Food Allergy Research and Resource Program, University of Nebraska, Lincoln, NE, USA Electronic address
    Food Chem Toxicol 63:9-17. 2014
  3. ncbi request reprint Protein allergenicity assessment of foods produced through agricultural biotechnology
    Steve L Taylor
    Food Allergy Research and Resource Program, University of Nebraska, Lincoln, Nebraska 68583 0919, USA
    Annu Rev Pharmacol Toxicol 42:99-112. 2002
  4. doi request reprint Allergen immunoassays--considerations for use of naturally incurred standards
    Steve L Taylor
    Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska, 255 Food Industry Bldg, Lincoln, NE 68583 0919, USA
    Anal Bioanal Chem 395:83-92. 2009
  5. doi request reprint Threshold dose for peanut: Risk characterization based upon diagnostic oral challenge of a series of 286 peanut-allergic individuals
    Steve L Taylor
    Department of Food Science and Technology, University of Nebraska Lincoln, Lincoln, NE, USA
    Food Chem Toxicol 48:814-9. 2010
  6. doi request reprint Cross-contamination of foods and implications for food allergic patients
    Steve L Taylor
    Food Allergy Research and Resource Program, University of Nebraska, Lincoln, NE 68583 0919, USA
    Curr Allergy Asthma Rep 10:265-70. 2010
  7. doi request reprint Threshold dose for peanut: risk characterization based upon published results from challenges of peanut-allergic individuals
    Steve L Taylor
    Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska Lincoln, 255 Food Industry Complex, Lincoln, NE 68583 0919, USA
    Food Chem Toxicol 47:1198-204. 2009
  8. ncbi request reprint Genetically engineered foods: implications for food allergy
    Steve L Taylor
    University of Nebraska, Food Allergy Research and Resource Program, Lincoln, Nebraska 68583 0919, USA
    Curr Opin Allergy Clin Immunol 2:249-52. 2002
  9. ncbi request reprint Food allergen labeling in the USA and Europe
    Steve L Taylor
    University of Nebraska, Food Allergy Research and Resource Program, Lincoln, Nebraska 68583 0919, USA
    Curr Opin Allergy Clin Immunol 6:186-90. 2006
  10. ncbi request reprint Tagatose and milk allergy
    S L Taylor
    Food Allergy Research and Resource Program, University of Nebraska, Lincoln, NE 68583 0919, USA
    Allergy 60:412-3. 2005

Collaborators

Detail Information

Publications46

  1. ncbi request reprint A consensus protocol for the determination of the threshold doses for allergenic foods: how much is too much?
    S L Taylor
    University of Nebraska, Food Allergy Research and Resource Program, Lincoln, NE 68583, USA
    Clin Exp Allergy 34:689-95. 2004
    ..While low-dose challenge trials have been conducted on an appreciable number of allergic individuals, a variety of different clinical protocols were used making the estimation of the threshold dose very difficult...
  2. doi request reprint Establishment of Reference Doses for residues of allergenic foods: report of the VITAL Expert Panel
    Steve L Taylor
    Food Allergy Research and Resource Program, University of Nebraska, Lincoln, NE, USA Electronic address
    Food Chem Toxicol 63:9-17. 2014
    ..Reference Doses were not established for other tree nuts beyond hazelnut and cashew because of the absence of data on NOAELs and LOAELs from individual subjects...
  3. ncbi request reprint Protein allergenicity assessment of foods produced through agricultural biotechnology
    Steve L Taylor
    Food Allergy Research and Resource Program, University of Nebraska, Lincoln, Nebraska 68583 0919, USA
    Annu Rev Pharmacol Toxicol 42:99-112. 2002
    ..Applying such criteria provides a reasonable approach to determining whether or not the novel protein is likely to become an allergen...
  4. doi request reprint Allergen immunoassays--considerations for use of naturally incurred standards
    Steve L Taylor
    Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska, 255 Food Industry Bldg, Lincoln, NE 68583 0919, USA
    Anal Bioanal Chem 395:83-92. 2009
    ..Methods for the preparation of naturally incurred standards in chocolate, cookie, muffin, ice cream, pasta, frankfurter, and cream of potato soup are provided as examples...
  5. doi request reprint Threshold dose for peanut: Risk characterization based upon diagnostic oral challenge of a series of 286 peanut-allergic individuals
    Steve L Taylor
    Department of Food Science and Technology, University of Nebraska Lincoln, Lincoln, NE, USA
    Food Chem Toxicol 48:814-9. 2010
    ..These data and this modeling approach could be used to establish population thresholds for peanut-allergic consumers and thereby provide a sound basis for allergen control measures in the food industry...
  6. doi request reprint Cross-contamination of foods and implications for food allergic patients
    Steve L Taylor
    Food Allergy Research and Resource Program, University of Nebraska, Lincoln, NE 68583 0919, USA
    Curr Allergy Asthma Rep 10:265-70. 2010
    ....
  7. doi request reprint Threshold dose for peanut: risk characterization based upon published results from challenges of peanut-allergic individuals
    Steve L Taylor
    Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska Lincoln, 255 Food Industry Complex, Lincoln, NE 68583 0919, USA
    Food Chem Toxicol 47:1198-204. 2009
    ..5mg for immunotherapy trials; patient selection and other biases may have influenced the estimates. These data and risk assessment models provide the type of information that is necessary to establish regulatory thresholds for peanut...
  8. ncbi request reprint Genetically engineered foods: implications for food allergy
    Steve L Taylor
    University of Nebraska, Food Allergy Research and Resource Program, Lincoln, Nebraska 68583 0919, USA
    Curr Opin Allergy Clin Immunol 2:249-52. 2002
    ..However, the adequacy of the current approach to the assessment of the potential allergenicity of foods produced through agricultural biotechnology has been the subject of considerable scientific and regulatory debate...
  9. ncbi request reprint Food allergen labeling in the USA and Europe
    Steve L Taylor
    University of Nebraska, Food Allergy Research and Resource Program, Lincoln, Nebraska 68583 0919, USA
    Curr Opin Allergy Clin Immunol 6:186-90. 2006
    ..New legislation in the USA and European Union will increase the amount of information available to food-allergic consumers...
  10. ncbi request reprint Tagatose and milk allergy
    S L Taylor
    Food Allergy Research and Resource Program, University of Nebraska, Lincoln, NE 68583 0919, USA
    Allergy 60:412-3. 2005
  11. ncbi request reprint Review of the development of methodology for evaluating the human allergenic potential of novel proteins
    Steve L Taylor
    University of Nebraska, Food Allergy Research and Resource Program, Lincoln, Nebraska 68583, USA
    Mol Nutr Food Res 50:604-9. 2006
    ..The role of bioinformatics and knowledge of allergenic epitopes in developing new approaches to this problem is discussed...
  12. doi request reprint Evaluation and comparison of the species-specificity of 3 antiparvalbumin IgG antibodies
    Poi Wah Lee
    Food Allergy Research and Resource Program, University of Nebraska, Lincoln, Nebraska, United States
    J Agric Food Chem 59:12309-16. 2011
    ....
  13. doi request reprint Survey of peanut levels in selected Irish food products bearing peanut allergen advisory labels
    Orla N Robertson
    a Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska, Lincoln 68583 0919, NE, USA
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess 30:1467-72. 2013
    ....
  14. doi request reprint Wild buckwheat is unlikely to pose a risk to buckwheat-allergic individuals
    Julie A Nordlee
    Food Allergy Research and Resource Program, Dept of Food Science and Technol, Univ of Nebraska, Lincoln, NE 68583 0919, USA
    J Food Sci 76:T189-91. 2011
    ..Thus, wild buckwheat is highly unlikely to pose any risk to buckwheat-allergic individuals. The common names of plants should not be a factor in the risk assessment for possible cross-allergenicity...
  15. doi request reprint Development of a sandwich enzyme-linked immunosorbent assay (ELISA) for detection of buckwheat residues in food
    Rakhi Panda
    Univ of Nebraska, Lincoln, NE 68583 0955, USA
    J Food Sci 75:T110-7. 2010
    ..We describe the development of a new test assay to help food producers ensure that buckwheat is not present in foods that are not intended to contain buckwheat...
  16. doi request reprint Detection of mustard, egg, milk, and gluten in salad dressing using enzyme-linked immunosorbent assays (ELISAs)
    Poi Wah Lee
    Dept of Food Science and Technology, Univ of Nebraska, Lincoln, 68583 0919, USA
    J Food Sci 74:T46-50. 2009
    ..Our study highlighted the importance of evaluating the utility of various ELISAs for specific food matrices and the recovery as a function of product storage...
  17. doi request reprint Detection of walnut residues in foods using an enzyme-linked immunosorbent assay
    Lynn Niemann
    Food Allergy Research and Resource Program, Dept of Food Science and Technology, Univ of Nebraska Lincoln, Lincoln, NE 68583 0919, USA
    J Food Sci 74:T51-7. 2009
    ..This walnut ELISA can be used to detect undeclared walnut residues in foods and ingredients and as a tool to validate the effectiveness of allergen control programs for walnuts...
  18. doi request reprint Allergenicity assessment of genetically modified crops--what makes sense?
    Richard E Goodman
    Department of Food Science and Technology, University of Nebraska, Lincoln, Nebraska, 68583 0955, USA
    Nat Biotechnol 26:73-81. 2008
    ..However, not all tests currently being applied to assessing allergenicity have a sound scientific basis. Recent events with transgenic crops reveal the fallacy of applying such tests to GM crops...
  19. doi request reprint Purification of parvalbumin from carp: a protocol that avoids heat-treatment
    Stef J Koppelman
    Food Allergy Research and Resource Program, Univ of Nebraska, Lincoln, NE, USA
    J Food Sci 75:T49-56. 2010
    ..The described method provides a yield sufficient to produce and characterize antibodies to construct immunochemical methods to detect parvalbumin in food, as well as for use as a standard calibrator for such assays...
  20. doi request reprint Measuring parvalbumin levels in fish muscle tissue: relevance of muscle locations and storage conditions
    Poi Wah Lee
    Food Allergy Research and Resource Program, University of Nebraska, Lincoln, NE, USA
    Food Chem 135:502-7. 2012
    ..However, the parvalbumin content decreased in fish muscles from anterior to posterior positions. This factor may partially explain for the inconsistent reactivity of anti-parvalbumin antibodies to different fish species...
  21. ncbi request reprint Safety assessment of foods produced through agricultural biotechnology
    Steve L Taylor
    University of Nebraska, Lincoln, 143 Food Industry Complex, Lincoln, NE 68583 0919, USA
    Nutr Rev 61:S135-40. 2003
    ..The three phases of safety assessment are discussed and the concept of substantial equivalence is explained...
  22. doi request reprint Sandwich enzyme-linked immunosorbent assay (ELISA) for detection of cashew nut in foods
    Ferdelie E Gaskin
    Food Allergy Research and Resource Program, Dept of Food Science and Technology, Univ of Nebraska, 143 Food Industry Complex, Lincoln, NE 68583 0919, USA
    J Food Sci 76:T218-26. 2011
    ....
  23. ncbi request reprint Food allergy and the food industry
    Susan L Hefle
    Food Allergy Research and Resource Program, University of Nebraska, 143 H C Filley Hall, Lincoln, NE 68583 0919, USA
    Curr Allergy Asthma Rep 4:55-9. 2004
    ..Additional research to determine eliciting doses for allergenic foods is needed to enable science-based risk assessment and risk management...
  24. ncbi request reprint Assessment of the potential allergenicity of a Milk Basic Protein fraction
    Richard E Goodman
    Food Allergy Research and Resource Program, University of Nebraska, Lincoln, NE, USA
    Food Chem Toxicol 45:1787-94. 2007
    ....
  25. ncbi request reprint Detecting fish parvalbumin with commercial mouse monoclonal anti-frog parvalbumin IgG
    Lingyun Chen
    Food Allergy Research and Resource Program, University of Nebraska, Lincoln, Nebraska 68583 0919, USA, and Department of Pathophysiology, General Hospital, Medical University of Vienna, Wahringer Gurtel 18 20, Vienna A 1090, Austria
    J Agric Food Chem 54:5577-82. 2006
    ..These results suggest that the frog anti-parvalbumin antibody can be used as a valuable tool to detect parvalbumins from the fish tested in this study, except yellowfin tuna...
  26. ncbi request reprint Consumer attitudes and risks associated with packaged foods having advisory labeling regarding the presence of peanuts
    Susan L Hefle
    Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68583 0919, USA
    J Allergy Clin Immunol 120:171-6. 2007
    ..Foods with advisory labeling (eg, "may contain") are increasingly prevalent. Consumers with food allergies might ignore advisory labeling advice...
  27. doi request reprint Effects of thermal processing on the enzyme-linked immunosorbent assay (ELISA) detection of milk residues in a model food matrix
    Melanie L Downs
    Food Allergy Research and Resource Program at the University of Nebraska Lincoln, 143 Food Industry Complex, Lincoln, NE 68583 0919, USA
    J Agric Food Chem 58:10085-91. 2010
    ..However, a lower detection of milk residues does not necessarily indicate decreased allergenicity. These ELISA kits are not acceptable for all applications, and users should understand the strengths and limitations of each method...
  28. ncbi request reprint How much food is too much? Threshold doses for allergenic foods
    Susan L Hefle
    Food Allergy Research and Resource Program, University of Nebraska, 351 Food Industry Complex, Lincoln, NE 68583 0919, USA
    Curr Allergy Asthma Rep 2:63-6. 2002
    ....
  29. doi request reprint Sandwich enzyme-linked immunosorbent assay (ELISA) for detection of mustard in foods
    P W Lee
    Food Allergy Research and Resource Program, Univ of Nebraska, 143 Food Industry Complex, Lincoln, NE 68583 0919, USA
    J Food Sci 73:T62-8. 2008
    ..This sandwich-type ELISA can serve as a powerful tool for food manufacturers and regulatory agencies to detect and quantify mustard residues in processed foods...
  30. doi request reprint Sandwich enzyme-linked immunosorbent assay (ELISA) for the detection of lupine residues in foods
    C H Kaw
    Food Allergy Research and Resource Program, Univ of Nebraska, 143 Food Industry Complex, Lincoln, NE 68583 0919, USA
    J Food Sci 73:T135-40. 2008
    ..8% and 103.1%+/- 11.5%, respectively. The sandwich-type lupine ELISA developed in this study provides food manufacturers and regulatory agencies with an effective analytical tool to detect and quantify lupine residues in processed foods...
  31. ncbi request reprint Development of a sandwich enzyme-linked immunosorbent assay for the detection of egg residues in processed foodst
    S L Hefle
    University of Nebraska Lincoln, Department of Food Science and Technology, 68583 0919, USA
    J Food Prot 64:1812-6. 2001
    ..This sandwich-type ELISA method can be used to detect undeclared egg residues in processed foods and to evaluate industrial clean-up operations...
  32. doi request reprint Soy in wheat--contamination levels and food allergy risk assessment
    Benjamin C Remington
    Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska Lincoln, Lincoln, NE, USA
    Food Chem Toxicol 62:485-91. 2013
    ..Given this low level of predicted risk and the lack of evidence for allergic reactions among soy-allergic consumers to wheat-based products, the avoidance of wheat-based products by soy-allergic consumers does not appear to be necessary...
  33. ncbi request reprint Evaluation of IgE binding to proteins of hardy (Actinidia arguta), gold (Actinidia chinensis) and green (Actinidia deliciosa) kiwifruits and processed hardy kiwifruit concentrate, using sera of individuals with food allergies to green kiwifruit
    Lingyun Chen
    Food Allergy Research and Resource Program, University of Nebraska, 143 Food Industry Complex, Lincoln, NE 68583 0955, USA
    Food Chem Toxicol 44:1100-7. 2006
    ..Hardy kiwifruit is a third species that is now cultivated in North America with potential application as a fresh fruit and in processed foods...
  34. doi request reprint Molluscan shellfish allergy
    Steve L Taylor
    Department of Food Science and Technology, Food Allergy Research and Resource Program, University of Nebraska, Lincoln, NE 68583 0919, USA
    Adv Food Nutr Res 54:139-77. 2008
    ..Molluscan shellfish, like virtually all foods that contain protein, can provoke allergic reactions in some individuals...
  35. ncbi request reprint Factors affecting the determination of threshold doses for allergenic foods: how much is too much?
    Steve L Taylor
    University of Nebraska, Food Allergy Research and Resource Program, Lincoln 68583 0919, USA
    J Allergy Clin Immunol 109:24-30. 2002
    ..Are these very low, residual quantities hazardous to allergic consumers? How much of the offending food is too much? Very little quantitative information exists to allow any risk assessments to be conducted by the food industry...
  36. pmc The Key Events Dose-Response Framework: a foundation for examining variability in elicitation thresholds for food allergens
    Steve L Taylor
    Food Allergy Research and Resource Program, Dept of Food Science and Technology, University of Nebraska, Lincoln, NE, USA
    Crit Rev Food Sci Nutr 49:729-39. 2009
    ..Data needs, as well as implications for identifying thresholds, and for characterizing variability in thresholds, are also discussed...
  37. ncbi request reprint Ingredient and labeling issues associated with allergenic foods
    S L Taylor
    University of Nebraska, Food Allergy Research and Resource Program, Department of Food Science and Technology, Lincoln, Nebraska, USA
    Allergy 56:64-9. 2001
    ..Food manufacturers should declare the presence of allergenic food ingredients in the ingredient listings on product labels so that allergic consumers can know to avoid these potentially hazardous products...
  38. doi request reprint Quantitative risk assessment of foods containing peanut advisory labeling
    Benjamin C Remington
    Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska Lincoln, Lincoln, NE, USA
    Food Chem Toxicol 62:179-87. 2013
    ..The probabilistic approach could provide the food industry with a quantitative method to assist with determining when advisory labeling is most appropriate...
  39. ncbi request reprint Identification of a Brazil-nut allergen in transgenic soybeans
    J A Nordlee
    Department of Food Science and Technology, University of Nebraska, Lincoln, 68583 0919, USA
    N Engl J Med 334:688-92. 1996
    ..Our study show that an allergen from a food known to be allergenic can be transferred into another food by genetic engineering...
  40. ncbi request reprint Will genetically modified foods be allergenic?
    S L Taylor
    University of Nebraska, Food Allergy Research and Resource Program, Lincoln, USA
    J Allergy Clin Immunol 107:765-71. 2001
    ..Applying such criteria provides reasonable assurance that the newly introduced protein has limited capability to become an allergen...
  41. ncbi request reprint Carotenoid content, physicochemical, and sensory qualities of deep-fried carrot chips as affected by dehydration/rehydration, antioxidant, and fermentation
    A Sulaeman
    Department of Nutritional Science and Dietetics, and Food Processing Center, University of Nebraska, Lincoln, Nebraska 68583, USA
    J Agric Food Chem 49:3253-61. 2001
    ..Carrot chips prepared using sodium metabisulfite, without dehydration and without fermentation, had the highest carotenoid content and retention, and the highest overall acceptability score...
  42. ncbi request reprint The safety of whey protein concentrate derived from the milk of cows immunized against Clostridium difficile
    Karen W H Young
    Cantox Health Sciences International, 2233 Argentia Road, Suite 308, Mississauga, ON, Canada L5N 2X7
    Regul Toxicol Pharmacol 47:317-26. 2007
    ..The available analytical and clinical evidence demonstrate that anti-CD WPC is safe for use by individuals with CDAD, under the described conditions of use...
  43. ncbi request reprint A randomized, double-blinded, placebo-controlled oral challenge study to evaluate the allergenicity of commercial, food-grade fish gelatin
    Tine K Hansen
    Allergy Center, Odense University Hospital, Sdr Boulevard 29, DK 5000 Odense C, Denmark
    Food Chem Toxicol 42:2037-44. 2004
    ..Fish gelatin is extracted from the skin of fish species known to elicit allergic reactions in sensitized individuals...
  44. ncbi request reprint The safety of genetically modified foods produced through biotechnology
    Robert M Hollingworth
    Michigan State University, USA
    Toxicol Sci 71:2-8. 2003
  45. ncbi request reprint Lupine allergy: not simply cross-reactivity with peanut or soy
    Kim A B M Peeters
    Department of Dermatology Allergology, University Medical Center Utrecht, Utrecht, The Netherlands
    J Allergy Clin Immunol 120:647-53. 2007
    ..Lupine allergy might be the consequence of cross-reactivity after sensitization to peanut or other legumes or de novo sensitization. Lupine allergens have not been completely characterized...
  46. ncbi request reprint Comment on digestibility of food allergens and nonallergenic proteins in simulated gastric fluid and simulated intestinal fluid--a comparative study
    Steve L Taylor
    J Agric Food Chem 51:5183-4; author reply 5185-7. 2003