In brief: Priority food allergens
| dc.creator | FAO; WHO; | |
| dc.date | 2024-09-18T15:25:26Z | |
| dc.date | 2024-09-18T15:25:26Z | |
| dc.date | 2024 | |
| dc.date | 2024-09-18T15:21:29Z | |
| dc.date.accessioned | 2026-06-27T21:33:20Z | |
| 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. Based on the latest scientific evidence, the expert committee identified and used three criteria — prevalence, potency and severity — for assessing proteins for their potential inclusion or exclusion on a priority food allergen list. | |
| dc.format | 2 p. | |
| dc.format | application/pdf | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/cd1091en | |
| dc.identifier.uri | http://hdl.handle.net/123456789/226452 | |
| dc.language | English | |
| dc.publisher | FAO ; WHO ; | |
| dc.rights | Shared | |
| dc.rights | CC BY NC SA 3.0 IGO | |
| dc.title | In brief: Priority food allergens | |
| dc.type | Brochure, flyer, fact-sheet |