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WO 2017/011891 Al 26 January 2017 (26.01.2017) P O P CT (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date WO 2017/011891 Al 26 January 2017 (26.01.2017) P O P CT (51) International Patent Classification: AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, A23D 9/00 (2006.01) A61K 31/56 (2006.01) BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, A23D 9/007 (2006.01) A61K 31/575 (2006.01) DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, A61K 31/122 (2006.01) A61K 36/00 (2006.01) HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KN, KP, KR, A61K 31/202 (2006.01) A61P 3/02 (2006.01) KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, A61K 31/355 (2006.01) CUB 1/00 (2006.01) MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, (21) International Application Number: SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, PCT/CA20 15/000441 TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. (22) International Filing Date: (84) Designated States (unless otherwise indicated, for every 23 July 20 15 (23.07.2015) kind of regional protection available): ARIPO (BW, GH, (25) Filing Language: English GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, RU, (26) Publication Language: English TJ, TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, (72) Inventor; and DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, (71) Applicant : SYAL, Rakesh, Richard, K. [CA/CA]; 2014- LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, 100 Wellesley Street East, Toronto, Ontario Canada M4Y SM, TR), OAPI (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, 1 H5 (CA). GW, KM, ML, MR, NE, SN, TD, TG). (74) Agent: SYAL, Rakesh, Richard, K.; 2014-100 Wellesley Published: Street East, Toronto, Ontario Canada M4Y 1 H5 (CA). — with international search report (Art. 21(3)) (81) Designated States (unless otherwise indicated, for every kind of national protection available): AE, AG, AL, AM, 0 0 (54) Title: EDIBLE OIL BLEND COMPOSITION FOR USE BY HUMANS WITH FOOD ALLERGIES & INTOLERANCES © (57) Abstract: A certified organic and certified non-GMO edible oil blend composition for humans with food allergies and intoler ances referred to as AF8-oil. AF8-oil comprises Avocado oil, Camelina oil, Chia Seed oil, Flaxseed oil, Hemp oil, Olive-Extra Vir gin oil, Rice Bran oil and Sacha Inchi oil. AF8-oil comprises 2.1 g/ml to 14.26 g/ml of protein. AF8-oil tests negative to allergens ¾ using Skin Prick Tests on humans. AF8-oil comprises 20% to 35% MUFAs, 8% to 15% SFAs, and 50% to 70% PUFAs wherein PUFAs is comprised of Omega 3 to Omega 6 ratio from 1 :1 to 1 :4. AF8-oil comprises vitamins E, K and beta-carotene; and com- prises phystosterols. AF8-oil which comprises enhanced antioxidant activity with an Oxygen radical absorbance capacity of 414.0 to 426.0 µιηοΐ Trolox equivalent/1 OOg and Total Phenol Content of 35.0 to 47.2 mg GAE/100 g (Gallic Acid Equivalent). AF8-oil S exhibits superior flavour and taste. To be used for preparing foods. EDIBLE OIL BLEND COMPOSITION FOR USE BY HUMANS WITH FOOD ALLERGIES & INTOLERANCES Technical Field [0001] The present invention relates to the field of an edible oil blend composition for preparing of food by humans with food allergies and intolerances while maintaining a healthy diet and good health. Background of the Invention [0002] An allergy is a hypersensitive disorder of the immune system. An allergy is one of four forms of hypersensitivity reactions and is called type I (or immediate) hypersensitivity. An allergy is caused by an adverse immune reaction to specific substances known as allergens. [0003] Food allergy is an allergy caused by an allergic reaction to a substance ingested from food. In other words, a food allergy is an allergy wherein the allergen is a food component. In particular, a food protein, a food protein fragment or a food protein fraction may act as an allergen in food allergies. A food allergy should be distinguished from other adverse responses to food, such as food intolerance, pharmacological reactions and toxin-mediated reactions. [0004] Food allergies are a growing health concern with dramatic increase in the last two decades. More than 1 million US Americans suffer from food allergies. That's 4% of the population. Between 6 and 8 per cent of Canadians have food allergies. In human terms, that means up to one in 13 Canadians is food allergic. The European Academy of Allergy and Clinical Immunology (EAACI) estimates more than 17 million people in Europe suffer from food allergies of which 3.5 million European sufferers are younger than 25 years old and the sharpest rise in food allergies is amongst children and young people. [0005] Allergens are identified by the organism and tagged with Immunoglobulin E (IgE). The immune system subsequently recognizes the tagged allergens as harmful and consequently triggers an allergic reaction. In an individual suffering from a food allergy, a generally harmless food protein is mistakenly identified by the body's immune system as harmful. The food protein thus acts as an allergen and may therefore also be referred to as an allergenic protein. Although strictly speaking, the allergy is caused by the allergenic protein, food allergies are generally named after the food which comprises the allergenic protein. For example, peanut allergy is an allergy caused by peanut protein. [0006] Allergic responses caused by food allergy can range from mild responses, such as dermatitis, gastrointestinal and respiratory distress, to severe reactions, such as anaphylaxis, including biphasic anaphylaxis and vasodilation. [0007] Anaphylaxis is a life threatening systemic condition, causing a constriction of the trachea, preventing breathing, and anaphylactic shock that could result in death. The number of severe and potentially life-threatening allergic reactions (anaphylaxis), due to food allergies, occurring in children is also increasing. The reasons for increased incidence of food allergies and associated anaphylaxis are poorly understood. Research suggests that food-related anaphylaxis might be under¬ diagnosed. [0008] Delayed food allergy or food sensitivity also involves the immune system. Delayed food reactions may be associated with over 100 allergic symptoms and well over 150 different medical diseases. Symptoms of this type of food allergy may include: abdominal pains; aches and pains; acne; attention deficit hyperactivity disorder (ADHD); anxiety; arthritis; asthma; autism; bloating; celiac disease; chronic fatigue; chronic infections; constipation; depression; dizziness; eczema; edema; enuresis (i.e., bed wetting); fibromyalgia; fluid retention; gastrointestinal (GI) problems; hyperactivity; irritable bowel syndrome; itching; lethargy; loss of appetite; migraine; nausea; abnormal postmenstrual syndrome (P S); psoriasis; recurrent ear infections; recurrent sinus infections; rhinitis; sinusitis; skin rashes; stomach cramps; tension; urticaria; weight grain; weight loss; and wheezing. [0009] The most common allergenic foods associated with IgE-mediated reactions on a worldwide basis are fish, peanuts, soybeans, milk, eggs, Crustacea, wheat, and tree nuts. These commonly allergenic foods account for >90% of food allergies. Peanut, tree nut, legumes and seed allergies, which tend to develop in childhood, usually are lifelong. [00 10] Peanuts and tree nuts are some of the most common food allergies. Peanuts belong to the family of legumes (Fabaceae). Peanut allergies may be extremely severe. Proteins in tree nuts, including pecans, almonds, cashews, pistachios, pine nuts, and walnuts, are another widespread allergen that may also be extremely severe. Subjects suffering from tree nut allergy may be sensitive to one, or many, tree nuts. Furthermore, seeds, including sesame seeds and poppy seeds, may contain oils comprising a protein that can act as an allergen. [001 ] The prevalence of allergies to tree nuts, peanuts and seeds are considered significant health risks to the population and are classified as major or priority allergens by the European Union (EU), Canada and the United States. Food labeling regulations require that major or priority allergens be clearly identified on food labels. Nut allergy is the most common food to cause severe anaphylactic reactions. [0012] TABLE 1 below shows the list of plant based sources classified as major or priority allergens by the USA, Canada and the EU TABLE 1 Plant based Major or Priority Allergens * Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration in the USA recognizes and classifies coconut as a tree nut. [0013] TABLE 2 below Summarizes research on allergens of legumes, nuts and seeds TABLE 2: Summary of research on allergens of legumes, nuts and seeds PLANT SOURCE SUMMARY OF RESEARCH FINDINGS REFERENCES Tree Nuts (including but Tree nut and peanut oils may pose a threat J Allergy Clin Immunol not limited to almonds, to patients with allergy, depending on the 1997;99:502-6; Teuber SS et al., Arshad SH et al., Asero R et Brazil nuts, cashews, method of manufacture and processing. al., Beyer K et al., Birosel DM., hazelnuts, macadamia nuts, Even traces of residual Almond protein in Borja JM., Couturier P., pecans, pine nuts, Almond nut oil may pose a threat to Fleischer DM., Enrique E et pistachios or walnuts & patients with allergy. Cross-reactivity has al.,Goetz DW et al., Hansen KS Coconut ) been shown between Walnut, Sunflower et al., Maloney JM et al., seed and Peanut; between Peanut, Brazil Masthoff LJ et al., Moreno FJ et nut and Almond nuts and extracts; and al., Noorbakhsh R et al., Vocks E et al., Hasegawa M et al.
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