Evidence that Food Proteins in Vaccines Cause the Development of Food Allergies and Its Implications for Vaccine Policy Vinu Arumugham* from Journal of Developing Drugs

Volume 4 • Issue 4 • 1000137

J Develop Drugs

ISSN: 2329-6631 JDD an open access journal

Case Report

Open Access

Journal of Developing Drugs

s

ISSN: 2329-6631

Arumugham,

J Develop Drugs

2015, 4:4

http://dx.doi.org/10.4172/2329-6631.1000137

Keywords:

Vaccines; Food allergy; Adjuvant; Anaphylaxis;

Precautionary principle; Prudent avoidance

Abbreviations:

VAERS: Vaccine Adverse Event Reporting System;

DTaP: acellular pertussis vaccine combined with diphtheria and tetanus

toxoids; IgE: Immunoglobulin E; MMR: Measles, Mumps and Rubella

vaccine; FDA: Food and Drug Administration; USP: United States

Pharmacopeia; NIH: National Institutes of Health; NIAID: National

Institute of Allergy and Infectious Diseases; IOM: Institute of Medicine

Background

More than 15 million Americans are estimated to suffer life-threatening

food allergies. Many studies looking into the cause of food allergies do not

seem to consider vaccines or injections as a cause [1,2,3].

Evidence

Brief history of allergens in vaccines and injections inducing

allergy in healthy individuals

Nobel Laureate Charles Richet demonstrated over a hundred years

ago that injecting proteins into humans or animals causes immune

system sensitization to that protein. Subsequent exposure to the

same protein can result in anaphylaxis. Let’s call it the Richet allergy

model. Wells [4] demonstrated in 1908 that injecting as little as 50 ng

of ovalbumin into guinea pigs resulted in sensitization. Subsequent

injections of ovalbumin resulted in an allergic reaction.

In 1940, Cooke et al. [5] describe induction of allergy by a tetanus

vaccine. In 1952, Ratner et al. [6] were concerned about the possibility of

sensitization to egg following the administration of influenza vaccines

that are manufactured using chicken eggs. They studied a group of

319 subjects and found that 5 of them developed dermal sensitivity to

egg following vaccination with vaccines containing egg proteins. All

the subjects in the study were undergoing treatment for tuberculosis.

The authors probably did not know that tuberculosis infection may

offer protection against allergy [7]. They therefore found sensitization

in 1.6% of vaccine recipients, even in a population that was protected

from allergy, by tuberculosis infection. Yamane et al. [8] demonstrated

a significant increase in anti-ovalbumin IgE in 36 out of 100 subjects

following influenza vaccination.

In 1999, Nakayama et al. [9] found evidence of a causal relationship

between administration of acellular pertussis vaccine combined with

diphtheria and tetanus toxoids (DTaP) and the development of gelatin

allergy. Following this study, in 2003, Kuno-Sakai et al. [10] used gelatin-

free DTaP vaccine to demonstrate that the development of gelatin allergy

Abstract

Nobel Laureate Charles Richet demonstrated over a hundred years ago that injecting a protein into animals or

humans causes immune system sensitization to that protein. Subsequent exposure to the protein can result in allergic

reactions or anaphylaxis. This fact has since been demonstrated over and over again in humans and animal models.

The Institute of Medicine (IOM) confirmed that food proteins in vaccines cause food allergy, in its 2011 report on vaccine

adverse events. The IOM’s confirmation is the latest and most authoritative since Dr. Richet’s discovery. Many vaccines

and injections contain food proteins. Many studies since 1940 have demonstrated that food proteins in vaccines cause

sensitization in humans. Allergens in vaccines are not fully disclosed. No safe dosage level for injected allergens has

been established. As a result, allergen quantities in vaccines and injections are not regulated. Allergen quantities in

vaccine excipients are also not regulated. It has been demonstrated that a smaller quantity of allergen is needed to

cause sensitization than elicitation. It is well recognized that many currently approved vaccines have enough allergen to

cause anaphylaxis. Therefore, they contain more than enough allergen to cause sensitization. Children today have fewer

childhood infectious diseases. They have less exposure to helminths. C-section birth rates have increased in the last

few decades by 50%. C-section births are known to result in sub-optimal gut microbiome in the newborn. All the above

result in an immune imbalance biased towards atopy. Vaccine schedules today include 30-40 shots. Up to five shots

may be simultaneously administered in one sitting. Vaccines contain adjuvants such as pertussis toxins and aluminum

compounds that also bias towards allergy. Adjuvants also increase the immunogenicity of injected food proteins. This

combination of atopic children and food protein injection along with adjuvants, contributes to millions developing life-

threatening food allergies. Given the scale and severity of the food allergy epidemic, urgent action is needed to change

vaccine policy concerning vaccine specifications, manufacture, vaccine package insert documentation requirements,

the Vaccine Adverse Event Reporting System (VAERS) and the National Vaccine Injury Compensation program.

Many researchers have called for the removal of food proteins from vaccines and re-evaluation of adjuvants such as

aluminum compounds. In the interim, food allergy warnings can be included in vaccine package inserts. Simultaneous

administration of multiple vaccines can be stopped to avoid the combined negative effects of multiple food proteins and

adjuvants.

*Corresponding author:

Vinu Arumugham, San Jose, CA, USA, E-mail:

vinucube@yahoo.com

Received

October

01

, 2015

;

Accepted

October

05

, 2015

;

Published

October

10

,

2015

Citation:

Arumugham V

(2015)

Evidence that Food Proteins in Vaccines Cause the

Development of Food Allergies and Its Implications for Vaccine Policy.

J Develop Drugs

4: 137.

doi:

10.4172/2329-6631.1000137

Copyright:

© 2015

Arumugham V

. This is an open-access article distributed under

the terms of the Creative Commons Attribution License, which permits unrestricted

use, distribution, and reproduction in any medium, provided the original author and

source are credited.

Evidence that Food Proteins in Vaccines Cause the Development of Food

Allergies and Its Implications for Vaccine Policy

Vinu Arumugham*

San Jose, CA, USA

http://dx.doi.org/10.4172/2329-6631.1000137

Citation:

Arumugham V

(2015)

Evidence that Food Proteins in Vaccines Cause the Development of Food Allergies and Its Implications for Vaccine

Policy.

J Develop Drugs

4: 137.

doi:

10.4172/2329-6631.1000137

Page 2 of 3

Volume 4 • Issue 4 • 1000135

J Develop Drugs

ISSN: 2329-6631 JDD an open access journal

was indeed caused by gelatin present in the DTaP vaccines. In 2009, the

US Dept. of Health and Human Services (HHS) charged the Institute of

Medicine (IOM) with providing a thorough review of the current medical

and scientific evidence on vaccines and vaccine adverse events.

The IOM has concluded in its 2011 report that

“Adverse events on our list thought to be due to IgE-mediated

hypersensitivity reactions Antigens in the vaccines that the committee

is charged with reviewing do not typically elicit an immediate

hypersensitivity reaction (e.g., hepatitis B surface antigen, toxoids,

gelatin, ovalbumin, casamino acids). However, as will be discussed in

subsequent chapters, the above-mentioned antigens do occasionally

induce IgE-mediated sensitization in some individuals and subsequent

hypersensitivity reactions, including anaphylaxis” [11]. Ovalbumin

would of course result in sensitization to egg. Casamino acid is derived

from milk proteins and results in allergy to dairy.

Allergens contained in vaccines

Vaccines and injections contain food proteins such as chicken egg,

casein, gelatin, soy, agar etc. [12]. They also contain ingredients such

as Polysorbate 80 and sorbitol which are manufactured using food

sources. Checking with a few suppliers, Polysorbate 80 is sourced from

various food items such as coconut, palm, sunflower, tapioca, wheat,

corn etc. Other vendors could be using other vegetable oils, legume

oils and nut oils as the source for oleic acid used in the manufacture of

Polysorbate 80. It is impossible to guarantee that these products do not

contain residual allergen proteins from these food sources.

No specification to limit allergen content in vaccines

I was able to confirm with the Food and Drug Administration

(FDA), the United States Pharmacopeia (USP) and vaccine maker

Sanofi Pasteur that there are no specifications limiting allergen content

in vaccines approved for use in the United States. In other words, no

safe level has been established or enforced for allergens contained

in vaccines. Vaccine excipient makers such as sorbitol, Polysorbate

80 manufacturers also have no limits on residual allergens in their

injectable grade products. Since there are no limits, suppliers do not

test for allergens in production. Further, residual allergens that may

be present in the excipients are not even listed in the vaccine package

inserts. O’Brien et al. [13] measured 7.4 mcg/ml of ovalbumin in

influenza vaccines in 1967. Goldis et al. [14] measured as much

as 38.3 mcg/ml in influenza vaccines as recently as 2008. The above

observations are an obvious consequence of the lack of specifications

or regulation of allergen content in vaccines.

Effect of adjuvants and multiple simultaneous vaccinations

Pertussis toxin and aluminum compounds act as adjuvants. These

adjuvants are known to bias for IgE synthesis [15]. Injecting food

proteins along with these adjuvants increases the immunogenicity of

the food proteins that are present in the vaccines. With up to five shots

administered simultaneously, numerous food proteins and adjuvants

get injected at one time. This increases the probability of sensitization.

Atsuko et al. [15] not only accepted that vaccine antigens and

vaccine components induced allergies, they also acknowledge the role

of aluminum in IgE synthesis. Hence they worked on an alternative to

aluminum based adjuvants.

Sensitization needs less injected allergen than elicitation

As demonstrated by Wells [4], the sensitization dose can be as

little as 50 ng of ovalbumin. The elicitation dose was 25 mg. Likewise,

Nakayama et al. [9] found that gelatin content in DTaP (48-200 mcg)

was sufficient to cause sensitization but not enough to cause elicitation.

MMR contained enough gelatin (0.2%) to result in elicitation [16].

DTaP followed by DTaP:

Result: Sensitization but no elicitation.

DTaP followed by MMR:

Result: Sensitization followed by

elicitation.

Therefore, it is clear that any vaccine or injection that contains

enough allergen to cause anaphylaxis has more than enough allergen

to cause sensitization. Most vaccines have been known to cause

anaphylaxis. So most vaccines contain more than enough allergen to

cause sensitization.

Animal models and other similar allergy inducing mechanisms

The Richet allergy model is often used in the laboratory to induce

food allergy in mice. Food proteins are commonly injected into mice

along with alum as an adjuvant [17]. This is no different from vaccines

containing food proteins along with adjuvants such as alum being

injected into people.

There is also evidence of this allergy mechanism at work with tick

bites. Tick bites have been shown to inject alpha-galactose into the

body of the victim. The victim develops sensitivity to alpha-galactose.

Since red meat contains alpha-galactose, the victims develop red meat

allergy [18]. We have therefore seen multiple, varied and independent

confirmations of Charles Richet’s discovery in both humans and

animal models.

Summary

Numerous studies have demonstrated that food proteins contained

in vaccines/injections induce food allergy. The IOM’s authoritative

report has concluded the same. Allergen quantities in vaccines are

unregulated. Today kids are more atopic. C-section births bias the

newborn’s immune system towards IgE synthesis due to sub-optimal

gut microbiome [19]. C-section birth rates have gone up 50% in the last

few decades. The vaccine schedule has increased the number of vaccine

shots to 30-40 and up to five vaccines are simultaneously administered

to children. Vaccines also contain adjuvants such as aluminum

compounds and pertussis toxin that bias towards IgE synthesis. Given

these conditions, the predictable and observed outcome is a food

allergy epidemic.

Action

Obviously, as Kuno-Sakai et al. [10] have concluded, phasing out

food proteins from vaccines and injections as soon as possible would

be the real solution for food allergies caused by vaccines and injections.

Goldis et al. [13] have suggested alternative vaccine manufacturing

methods to avoid contamination of vaccines with egg proteins.

Kattan et al. [20] have suggested eliminating casein from vaccines.

Mark et al. [21] have suggested re-evaluation of aluminum compounds

in vaccines due to its undesirable bias towards IgE synthesis.

Meanwhile, urgent action is needed to limit the problem. Unlike

anaphylaxis, food allergies caused by vaccines may only be diagnosed

weeks or months after vaccination.

If doctors are not informed of a possible link between vaccines and

food allergies, either by vaccine package inserts or by peer reviewed

published papers, [1,2,3] how are they going to make the connection

and report the event to the Vaccine Adverse Event Reporting System

(VAERS)? This makes VAERS ineffective to study this problem. The

http://dx.doi.org/10.4172/2329-6631.1000137

Citation:

Arumugham V

(2015)

Evidence that Food Proteins in Vaccines Cause the Development of Food Allergies and Its Implications for Vaccine

Policy.

J Develop Drugs

4: 137.

doi:

10.4172/2329-6631.1000137

Page 3 of 3

Volume 4 • Issue 4 • 1000135

J Develop Drugs

ISSN: 2329-6631 JDD an open access journal

Precautionary principle [22] states that lack of scientific consensus is

not a reason for inaction when public safety is at risk. This principle

is used by policy makers worldwide. Prudent avoidance [23] is a

precautionary principle in risk management, stating that reasonable

efforts to minimize potential risks should be taken when the actual

magnitude of the risks is unknown. Applying prudent avoidance means

we should immediately stop multiple vaccines being administered

simultaneously. It is likely to reduce the probability of developing

food allergies by reducing the amount, number of food proteins and

adjuvants that are injected at one time. Perhaps no more than a vaccine

a month should be allowed.

Using the precautionary principle, we should add a warning in

vaccine package inserts about food allergy being a possible side effect.

This will improve reporting and make VAERS useful in studying the

problem further. The National Vaccine Injury Compensation Program

requires victims to prove that the vaccine caused the injury. According

to the precautionary principle, the burden of proof of product safety

should fall on those producing, approving and prescribing the vaccine

and not on the victims.

Acknowledgments

I would like to acknowledge informative discussions with Dr. Polly Matzinger

(NIH/NIAID) and Dr. Calman Prussin (NIH/NIAID).

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Citation:

Arumugham V

(2015)

Evidence that Food Proteins in Vaccines Cause

the Development of Food Allergies and Its Implications for Vaccine Policy.

J Develop

Drugs 4: 137.

doi:

10.4172/2329-6631.1000137

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