Identification of gluten and the major milk allergens Bos d 5 and Bos d
11 within commercially available honey samples.
Abstract
Background: Although allergic reactions to honey are rare, there have
been documented systemic allergic reactions following ingestion of
honey. Moreover, there have been reports of supplementary bee feeding,
honey adulteration and mould contamination in beehives that identify a
potential for gluten and allergenic presence in honey. As such, this
study aimed to investigate whether honey samples contained detectable
levels of gluten, food and mould allergens that could pose a risk to
consumers. Methods: Honey samples (n=40) of UK, EU and Non-EU origin
were extracted and analysed for gluten using the R5 immunoassay and for
major allergen content using quantitative multiplex arrays for allergens
from milk, egg, peanut, soy, hazelnut, cashew and moulds. Results:
Gluten was identified in 28% of samples analysed at concentrations
ranging 2.5 to 13.8ppm. Milk allergens Bos d 5 and Bos d 11 were
detected in 7% of samples, in concentrations ranging
0.37mg/kg-0.57mg/kg and 0.03mg/kg-0.18mg/kg respectively. Samples
positive for milk allergen also contained detectable levels of gluten.
No detectable amounts of egg, peanut, soy, hazelnut, cashew or mould
allergen was identified in the samples. Conclusion: This novel study is
the first of its kind in the identification of gluten and milk allergens
within honey. Consumers may take reassurance in that levels of gluten
detected in all samples fell below the current 20ppm ‘gluten free’
threshold. Similarly, none of the samples analysed for milk allergen
content exceeded VITAL 3.0 reference doses. However, caution may be
required for repeated consumption, leading to accumulating doses of
gluten and allergen.