Publication Detail

This concise monograph clarifies the differences between allergic hypersensitivity reactions and other adverse reactions to food. It describes the symptoms and syndromes associated with food allergy, and the currently available analytical and clinical tools used to discriminate between allergy and other adverse reactions to food. The monograph also explains the biological mechanisms involved in food allergy. The impact of food processing, cross-reactivity between allergens, and allergen thresholds in the elicitation of allergic reactions to food are discussed, along with dietary exclusion and food labelling practices as aspects in food allergy risk management.

This monograph is intended as a resource for regulatory authorities, health professionals and the many individuals actively involved in the debate on food allergy and other adverse reactions to food.

Download PDF here: Food Allergy