To date no cure or therapy for food allergies are available. For the food allergic individual currently the only option to prevent allergic reactions is to avoid food containing the allergen.
Current EU regulations on allergenic food ingredients define which allergenic foods must always be declared on a product label, if the ingredient is added to food according to recipe. Unfortunately, unintended cross contamination with allergens can occur during transport- and production- processes, which will not be declared on a product label.
There is currently no advice from regulatory bodies or compliance authorities on levels of allergen cross contamination above which advisory labelling (such as ‘May contain nuts’) should be used and/or which levels of risk are acceptable or tolerable with regard to allergenic foods.
- Develop tools to assess risks of existing and new (genetically modified) foods in relation to food allergy
- Develop strategies for advice on food safety risks of existing and new (genetically modified) foods in relation to food allerg
Several issues can be addressed to assess the risk from allergenic foods
- Detection of allergens
Methods for reliable detection of (contaminating) allergens
- Population risk assessment using probabilistic modelling
This approach estimates the risk of any allergenic reactions based on food intake, concentration of allergenic food and the threshold doses from clinical trials.
- Risk management
Identification and elimination of risk factors that are important for the safety of the product
- Threshold doses
Which doses can induce clinical symptoms in patients with food allergy