FoodON Use Cases: Food Allergy

1. FoodON Use Cases: Food Allergy
Emma Griffiths, PhD
Brinkman Lab
Department of Molecular Biology and Biochemistry
Simon Fraser University
International Conference on Biological Ontologies, Corvallis, OR
Aug 4 2016 1

2. Definition of a Food Allergy
• Food allergies: body’s immune response to food antigen
• Allergy (IgE-mediated) vs intolerance (non-IgE response)
Issues:
• Describing Common &
Hidden food allergens
• Cross-contact concerns
2

3. • Food intolerance
The Problem: Lack of a Standardized Food Vocabulary
Impacts Allergy Risk Assessment and Research
3

4. Synonyms
• Arachide
• Cacahouète
• Goober peas
• Kernels
• Mandelonas
• Nut meats
• Valencias
Possible Food Sources
• Marzipan
• Asian cuisine
• Baked goods
• Candies
• Cereals and granola
• Chili
• Chipotle sauce
• Salad dressings
• Snack foods
• Vegetarian meat substitutes
Non-Food Sources
• Pest bait
• Cosmetics
• Craft materials
• Medications & vitamins
• Pet foods
• Sunscreen
• Stuffing in children’s toys
Peanuts: An Ontology Case Study
[NCBITaxon] Taxonomy: Arachis hypogaea
[DOID] Peanut Allergy Definition: A food allergy that is an allergy or
hypersensitivity to dietary substances from peanuts causing an
overreaction of the immune system which in a small percentage of
people may lead to severe physical symptoms.
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5. 1. Identify hazards
(synonyms/sources)
2. Identify control points (handling &
storage, HACCP)
3. Standardized labeling
4. Comparing data across studies
5. Implementing results in policy
Why Do We Need A Food Ontology for
Food Allergy?
5

6. The Mission of The CHILD Study
To determine the causal factors of asthma and allergy
during childhood development
http://www.canadianchildstudy.ca/
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7. Infant Food Types
• Breast milk
• Formula
• Vitamins
Parenting Guidelines
• Breastfeeding Practices
• Introduction of Adult Food
Processing/Preservation
• Pasteurization
Storage
• Contact Concerns
• Chemical Exposure e.g. phthalates
Biochemical Factors of Food & Allergy
• Immune Response
• Diet
• Microbiomes
• Genetics & Predisposition
How FOODON Would be Useful for CHILD and Allergy
Research
1. Compare food descriptors across child cohorts
2. Correlate food facets with biological causes
3. Create guidelines for parents
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8. Who Should Shape the Food Allergy Domain?
• Food Advocates
• Clinicians
• Allergy Researchers
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9. …And The FoodON
Consortium Founding
Members!
Acknowledgements
SFU
Fiona Brinkman
Geoff Winsor
Gemma Hoad
Thea Van Rossum
BC Centre for Disease Control
Will Hsiao
Damion Dooley
CHILD Investigators
Malcolm Sears
Diana Lefebvre
David Dai
PJ Subbarao
Tim Takaro
Stuart Turvey
Anita Kozyrskyj
Diana Royce
Meghan Azad
Dean Beafus
Jeff Brook
Scott Tebbutt
Denise Daley
Michael Kobor
Judah Denburg
….
9Email: ega12@sfu.ca

10. Activity – Identify the Common Allergens
• Fresh large eggs
• Frozen whole-kernel
corn
• Low fat 1% milk
• Fresh green peppers,
diced
• Fresh onions, diced
• Fresh tomatoes, diced
• Yellow mustard
• Hot pepper sauce
• Salt
• Reduced fat cheddar
cheese
• Flour tortillas
Breakfast Burrito
Food Safety for Child Nutrition Programs: Department of Nutrition, University of California, Davis 10

11. • Fresh large eggs
• Frozen whole-kernel
corn
• Low fat 1% milk
• Fresh green peppers,
diced
• Fresh onions, diced
• Fresh tomatoes, diced
• Yellow mustard
• Hot pepper sauce
• Salt
• Reduced fat cheddar
cheese
• Flour tortillas
Breakfast Burrito
Activity – Identify the Common Allergens
Food Safety for Child Nutrition Programs: Department of Nutrition, University of California, Davis 11

12. • Fresh large eggs
• Frozen whole-kernel
corn
• Low fat 1% milk
• Fresh green peppers,
diced
• Fresh onions, diced
• Fresh tomatoes, diced
• Yellow mustard
• Hot pepper sauce
• Salt
• Reduced fat cheddar
cheese
• Flour tortillas
Breakfast Burrito
Activity – Identify the Possible Hidden Allergens
Food Safety for Child Nutrition Programs: Department of Nutrition, University of California, Davis 12

13. • Fresh large eggs
• Frozen whole-kernel
corn
• Low fat 1% milk
• Fresh green peppers,
diced
• Fresh onions, diced
• Fresh tomatoes, diced
• Yellow mustard
• Hot pepper sauce
• Salt
• Reduced fat cheddar
cheese
• Flour tortillas
Breakfast Burrito
Activity – Identify the Possible Hidden Allergens
Food Safety for Child Nutrition Programs: Department of Nutrition, University of California, Davis 13

14. • Fresh large eggs
• Frozen whole-kernel
corn
• Low fat 1% milk
• Fresh green peppers,
diced
• Fresh onions, diced
• Fresh tomatoes, diced
• Yellow mustard
• Hot pepper sauce
• Salt
• Reduced fat cheddar
cheese
• Flour tortillas
Breakfast Burrito
Activity – Identify the Cross Contact Concerns
Food Safety for Child Nutrition Programs: Department of Nutrition, University of California, Davis 14

15. • Fresh large eggs
• Frozen whole-kernel
corn
• Low fat 1% milk
• Fresh green peppers,
diced
• Fresh onions, diced
• Fresh tomatoes, diced
• Yellow mustard
• Hot pepper sauce
• Salt
• Reduced fat cheddar
cheese
• Flour tortillas
Breakfast Burrito
Food Safety for Child Nutrition Programs: Department of Nutrition, University of California, Davis
Activity – Identify the Cross Contact Concerns
15