3. The risks
As we have seen, the proportion of allergic individuals in the population is increasing, due to a lack of awareness of the real risk, as well as to errors made in infant food diversification.
For the allergic patient, treatment is based first and foremost on prevention, essentially through the avoidance diet.
The European Food Safety Authority (EFSA) has examined the thresholds at which allergens are known to cause a reaction in a sensitized person (table
2
), as well as the existence of an analytical method for assessing the presence of the allergen at these thresholds in the food
As we shall see below, this situation is evolving, thanks in particular to the existence of highly sensitive...
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
The risks
Regulations
Bibliography
Regulations
Directive 2003/89 EC amending Directive 2000/13 EC as regards indication of the ingredients present in foodstuffs (10/11/2003).
Directive 2006/142 EC amending Annex IIIa of Directive 2000/13 EC containing the list of ingredients which must be mentioned in all circumstances on the label of foodstuffs (22/12/2006).
Regulation 178/2002 EC laying down the general principles and...
Changes in the frequency of observation of the main food allergens in children and adults (table A) :
Analysis and control laboratories
(non-exhaustive list)
Atlangène Applications
Atlangène Applications is an analysis and research laboratory and service provider in the food industry.
Silliker
...Organizations
AFSSA
French Food Safety Agency
PNNS
National nutrition and health program
...
The Ultimate Scientific and Technical Reference
