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BEZPEČNOST A JAKOST POTRAVIN
POTRAVINOVÁ TECHNOLOGIE
Food Risk Communication
VÝŽIVA
ZDRAVÍ A ŽIVOTNÍ STYL
ONEMOCNĚNÍ SPOJENÁ SE STRAVOU
Přehledy pro spotřebitele
(Pouze v angličtině)
Jídlo k zamyšlení (Food for thought)
(Pouze v angličtině)
Iniciativy EU
(Částečně přeloženo)
In the spotlight
Energetická rovnováha

Tyto internetové stránky odpovídají norme HONcode pro duveryhodné zdravotnické informace: overit. Tyto internetové stránky odpovídají norme HONcode pro duveryhodné zdravotnické informace:
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Potravinová alergie a nesnášenlivost

Science Briefs

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 which are unavoidably present in food products as a result of cross-contact. The latter may arise for a number of reasons, for instance the presence of residues in inaccessible shared equipment and airborne dust. The conclusion is that precautionary labelling based on quantitative action levels (i.e. maximum levels of unintended allergens above which precautionary labelling is deemed necessary) provides optimal protection for allergic consumers. This is the first paper of a three part series.

 

 

 

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 (MEDs) in the allergic human population with exposure data (consumption and contamination data). This paper, commissioned by the ILSI Europe Food Allergy Task Force and published in the peer-reviewed journal Food and Chemical Toxicology,discusses the strengths and limitations of this approach. It is the second paper in a three-part series.
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. The latter may arise for a number of reasons, for instance the presence of residues in inaccessible shared equipment and airborne dust. The paper identifies challenges relevant to each component of the risk analysis framework. These are risk assessment, risk management and risk communication. It concludes that risk management decisions must be informed by a clear understanding of the risk assessment’s outputs and limitations. Clear, consistent and trustworthy communications involving all stakeholders underpin these activities. This is the third paper in a three-part series.

Consumers with allergies do not find current food labels helpful, according to a study published by Dutch scientists.

An estimated 4 to 8% of people living in the EU are believed to suffer from food allergies, according to allergy organisations. Parents of newborns are advised to prolong breast-feeding, wean after 6 months, and avoid early exposure to potential food allergens to reduce their offspring’s risk of developing allergies. This is because the immature gut is thought to be permeable to food proteins, leading to an adverse immune response which could evolve into a food allergy. However, a new study from Canada suggests that this advice could be misplaced.
A recent publication from the Global Allergy and Asthma European Network (GA²LEN) provides new insights into the role that diet may play in the development of allergies, especially in children. The work suggests that the significant changes in European diets over the past 20-40 years may have contributed to the increased incidence of allergic diseases in both children and adults seen over this period.
CO JE EUFIC?
Evropská rada pro informace o potravinách (European Food Information Council, EUFIC) je nezisková organizace, která poskytuje vědecky podložené informace o bezpečnosti a jakosti potravin, zdraví a výživě médiím, výživovým odborníkům, lékařům, pedagogům a lidem ovlivňujícím veřejné mínění tak, aby byly pro spotřebitele srozumitelné.

Další informace
Tato stránka byla naposledy aktualizována dne 17/04/2014
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