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Food Allergy

Background and Objectives

Food allergy is of high importance to public health, affecting consumers’ quality of life (mainly children) and impacting health service resources. There is growing evidence that this impact is increasing at a global level as developing countries adopt a Western lifestyle. The symptoms range from a tingling sensation in the mouth to life-threatening anaphylactic shock. Minimising the risk from allergenic foods is a shared responsibility of all the stakeholders involved (e.g. patients, clinicians, food manufacturers, retailers, caterers and regulators). The Food Allergy Task Force aims to foster an international consensus on how to assess the risk and the standards necessary to achieve this goal.

Impact
  • Over the past 18 years the Food Allergy Task Force has significantly contributed to the understanding of food allergy as a food safety issue and to the development of risk assessment approaches to address it (e.g. setting action levels). It has produced 9 peer-reviewed publications and organised several workshops (e.g. ’Frontiers in Food Allergen Risk Assessment’, September 2010, Nice, France; ‘Food Allergy: From Thresholds to Action Levels’, September 2012, Reading, the United Kingdom. 
  • The task force and its expert groups consist of a strong network of international experts and include among its partners world-class experts and leading organisations such as the Food Allergy Research & Resource Program (FARRP) and the European Academy of Allergy and Clinical Immunology (EAACI).

For more detailed information, please contact Mr Roland Faludi at rfaludi@ilsieurope.be.

 

 

 

 

 

 

 

 

 

 

 

 

 

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COLLABORATION 

  • EU-project iFAAM: ​Integrated Approaches to Food Allergen and Allergy Risk Management – iFAAM