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Background Information

Food allergens

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 (i.e. reactions which do not involve the immune system). Allergen terminology has been published by the World Allergy Organization and is based on terminology originally proposed by the European Academy of Allergy and Clinical Immunology ...

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Science Briefs

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

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

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Development and evolution of risk assessment for food allergens

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Podcasts
Threshold levels and effective avoidance of food allergens 26/04/2013
Food Allergy Campaign 27/03/2013
Food Allergen Labelling 26/04/2013
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Food Today

Antimicrobial resistance: a shared responsibility

The emergence and spread of microbes that are resistant to affordable "first-line" medicines is an inevitable result of their continued, and sometimes indiscriminate, use in humans and animals. The challenge is to slow the development and reduce the spread of bacteria containing antimicrobial resistance genes.

Coeliac disease on the rise in Europe

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 labelling - A wealth of information for consumers

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Ensuring food safety is a shared responsibility between governments, producers, industry and consumers. Food labelling is one way in which consumers can get knowledge about the food they consider buying. Correctly following the information provided on food labels (such as expiry dates, handling instructions and allergy warnings) can help consumers prevent unnecessary food-borne illness and allergic reactions.

Focus on food allergens

The prevalence of food allergy has received much interest over the past few years, with an estimated 2-4% of adults and 6% of children now suffering from some type of food allergy. Despite knowing more than ever about the issues surrounding food allergies and the foods that may cause them, food allergies remain a complex and challenging matter.

Coeliac disease or gluten intolerance

Coeliac disease (also known as gluten-sensitive enteropathy or coeliac sprue or gluten intolerance) is a condition of the small intestine caused by a complex immunological response provoked by gluten. Gluten is a storage protein found in wheat and other cereals like rye, barley and oats. Coeliac disease manifests as an array of debilitating symptoms but by following an appropriate gluten-free diet, sufferers can make a full recovery.

Allergen labelling for our foods

For those who are allergic to certain foods, such as wheat or eggs, it is easy to banish them from the diet when they are presented in a natural whole form. However, it is not easy to be sure that those same allergens will not turn up in some pre-prepared food, for example, in sauces.
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Other articles

Food Allergies: FAQs

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ABOUT EUFIC
The European Food Information Council (EUFIC) is a non-profit organisation which communicates science-based information on nutrition and health, food safety and quality, to help consumers to be better informed when choosing a well-balanced, safe and healthful diet.

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This site was last updated 24/07/2014
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