Can we define a tolerable level of risk in food allergy? Report from a EuroPrevall/UK Food Standards Agency workshop

Summary Background There is an emerging consensus that, as with other risks in society, zero risk for food‐allergic people is not a realistic or attainable option. Food allergy challenge data and new risk assessment methods offer the opportunity to develop quantitative limits for unintended allergen...

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Veröffentlicht in:	Clinical and experimental allergy 2012-01, Vol.42 (1), p.30-37
Hauptverfasser:	Madsen, C. B., Hattersley, S., Allen, K. J., Beyer, K., Chan, C.-H., Godefroy, S. B., Hodgson, R., Mills, E. N. C., Muñoz-Furlong, A., Schnadt, S., Ward, R., Wickman, M., Crevel, R.
Format:	Artikel
Sprache:	eng
Schlagworte:	Allergens Allergens - administration & dosage Allergic diseases Allergies Biological and medical sciences Clinical trials Conferences Data processing Digestive allergic diseases Dose-Response Relationship, Immunologic EuroPrevall Food Food allergies food allergy Food hypersensitivity Food Hypersensitivity - diagnosis Food Hypersensitivity - etiology Food Hypersensitivity - prevention & control Food industry Food Industry - standards Fundamental and applied biological sciences. Psychology Fundamental immunology Humans Immunopathology Medical sciences Medicin och hälsovetenskap Risk assessment Risk Assessment - standards Stakeholders tolerable risk UK Food Standards Agency United Kingdom
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