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.
Food allergy (Infographic)
31 March 2019What 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...
Beat the food allergy
20 December 2016Imagine you are mildly allergic to eggs. It's lunch time at school and you need to avoid the foods prepared using eggs!
Life with a food allergy (Video)
16 March 2015This 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 2014This 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 2014A 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 2014The 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 2014This 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 2014A 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 2014Researchers 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 - Allergic Reation to Food
30 October 2013For 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 2012Coeliac 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...
Focus on food allergens
01 December 2008The 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.