Allergy and intolerance

Allergy and intolerance

The rates of allergies and food intolerances are increasing throughout the world, especially in the developed countries. Currently, the only way for the individual to manage food allergy or food intolerances is to avoid eating the food that causes the allergic reaction or intolerance. The best way to prevent allergies and intolerances is to stay informed and be aware of possible hidden allergens in food products.


For us all

For health professionals

Beat the allergy

20 December 2016

Imagine you are mildly allergic to eggs. It's lunch time at school and you need yo avoid the foods prepared using eggs!


Food allergy (Infographic)

04 May 2016

What is a food allergy, what are the symptoms, how to identify food allergens, and how to manage food allergies all outlined in our easy to follow infographic...


Life with a food allergy (Video)

16 March 2015

This video explains the basics of food allergies and allergen labelling. It provides tips to help you stay safe and enjoy a healthy life...


Managing the risk posed by the unintended presence of allergens in food products

04 October 2014

This paper, commissioned by the ILSI Europe Food Allergy Task Force and published in the peer-reviewed journal Food and Chemical Toxicology, discusses advances in the risk management of allergens...


Increased diversity of food in the first year of life may help protect against allergies

01 July 2014

A broad range of foods in a child’s first year of life may help to prevent the development of allergic diseases. A team of European researchers studied feeding practices by parents in Austria, Finland, France, Germany and Switzerland to measure...


Development and evolution of risk assessment for food allergens

10 April 2014

The risk from the unintentional presence of an allergen in a food product must be assessed before it can be managed effectively. Using probabilistic modelling, the risk can be assessed by combining data on the minimum eliciting doses...


Allergen management practices: Challenges for stakeholders

10 April 2014

This paper, commissioned by the ILSI Europe Food Allergy Task Force and published in the peer-reviewed journal Food and Chemical Toxicology, outlines a risk analysis framework to underpin decision-making in the area of allergen cross-contact...


Food Allergies (Q&A)

01 April 2014

A food allergy occurs when an allergen (a protein in a food, which in the majority of people will not produce an adverse reaction) sets off a chain of reactions involving the immune system.


Does wheat make us fat and sick?

14 January 2014

Researchers from the Department of Human Biology, Health Food Innovation Management, Maastricht University, the Netherlands, and the Plant Biology and Crop Science group of Rothamsted Research, UK, concluded from their review...


Food allergens

30 October 2013

For a small percentage of people, specific foods or components of food may cause adverse reactions. These are typically classified as food allergies (i.e. reactions which involve the immune system) or food intolerances...


Coeliac disease on the rise in Europe

12 November 2012

Coeliac disease is a gut-damaging condition that can develop at any time throughout life. Following a gluten-free diet is currently the only effective treatment...


Food allergies

03 August 1999

Surveys show about 20% of all adults believe they have food allergies. When a full evaluation and diagnosis has been performed, however, only 1 to 2% of people suffer from allergies. Because their immune systems are not yet fully developed, young children are likely to be more affected than adults.