Will adding a new gene to a crop plant significantly increase naturally occurring proteins and, in doing so, change a non-allergenic food into an allergenic food?
Protein levels in plants change considerably depending on genetic background, weather conditions during a growing season, soil conditions, and many other factors. Proteins that are known food allergens are generally found at high levels. If the protein usually occurs at high levels in the crop and is increased further this might influence its potential allergenicity. In those cases, results from tests for potential allergens would be important.
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