Low levels of gluten and major milk allergens Bos d 5 and Bos d 11 identified in commercially available honey

Despite allergy and allergic reactions to honey being widely regarded as rare, there have been documented systemic allergic reactions following ingestion of honey.1 Current literature suggests that pollens and components derived from bees are the main cause of such reactions.1, 2 However, interestingly and perhaps unknown to many allergic patients and allergists, there are also reports of supplementary bee feeding with food allergen-loaded mixtures of soybean flour, dried brewer's yeast (containing high levels of residual gluten from brewing processes) and dry skimmed milk with sugar and water.3 Furthermore, there have been reports of mould contamination within beehives.4 Both factors suggest a potential for gluten, food and mould allergen protein presence in honey, which could account for some of the reported reactions following honey consumption. As such, the aim of this study was to determine if commercially available honey contained undeclared gluten and/or food or mould allergens, and at levels which could present a risk to individuals with hypersensitivities.