Initial allergenicity assessment of Ulva sp. seaweed flour

TL;DR

This study assesses whether Ulva sp. seaweed flour could cause allergies and finds it has low allergenic potential.

Contribution

The paper provides the first allergenicity assessment of Ulva sp. flour using a regulatory-inspired approach.

Findings

Literature and proteomic analysis found no strong evidence of allergens in Ulva sp. flour.

A pilot trial with 31 participants showed no allergic reactions but some gastrointestinal discomfort.

The study highlights the need for post-market monitoring of novel food sources like Ulva sp.

Abstract

Ulva sp. is a green marine macroalga and a promising yet underexplored sustainable food source, with limited research on its allergenicity. This study evaluated the allergenic potential of Ulva sp. demineralized biomass flour (Ulva-DBF) using a weight-of-evidence approach inspired by regulatory assessments for novel foods, combining literature review, proteomic analysis, and a pilot clinical trial. Literature revealed no documented Ulva allergenicity. Proteomic analysis identified a few putative allergens, with estimated allergenic potential below 0.02%. In a pilot clinical trial (registered at ClinicalTrials.gov, Identifier: NCT06452381; First Posted Date: June 11, 2024), 31 participants consumed Ulva-DBF. No allergic reactions occurred, although 16.6% reported gastrointestinal discomfort. These findings represent a preliminary evaluation phase before widespread exposure. Nevertheless, large-scale consumption remains the most effective way to assess public health risks associated with any food. As we seek innovative and sustainable food solutions, post-marketing monitoring is vital to ensure their safety.

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