In brief: Food allergen reference doses
| dc.creator | FAO; WHO; | |
| dc.date | 2024-09-18T15:25:29Z | |
| dc.date | 2024-09-18T15:25:29Z | |
| dc.date | 2024 | |
| dc.date | 2024-09-18T15:23:37Z | |
| dc.date.accessioned | 2026-06-27T23:25:40Z | |
| dc.description | For some people, certain foods may trigger an allergic reaction - a medical condition where their immune system mistakenly responds as it would to a danger. The proteins in food that trigger allergic reactions are known as food allergens. Approximately 220 million people worldwide have food allergies. A single food item may contain more than one allergen. People may have allergies to multiple foods. Establish threshold levels for priority allergenic foods. Through risk assessment, reference doses, based on health-based guidance values for each of the priority allergens were recommended. | |
| dc.format | 2 p. | |
| dc.format | application/pdf | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/cd1093en | |
| dc.identifier.uri | http://hdl.handle.net/123456789/281145 | |
| dc.language | English | |
| dc.publisher | FAO ; WHO ; | |
| dc.rights | Shared | |
| dc.rights | CC BY NC SA 3.0 IGO | |
| dc.title | In brief: Food allergen reference doses | |
| dc.type | Brochure, flyer, fact-sheet |