Alimentation a l'ere industrielle: les nouveaux risques allergologiques. [Modern nutrition and development of new allergies]

Détails

ID Serval
serval:BIB_E4D73D278F24
Type
Article: article d'un périodique ou d'un magazine.
Sous-type
Synthèse (review): revue aussi complète que possible des connaissances sur un sujet, rédigée à partir de l'analyse exhaustive des travaux publiés.
Collection
Publications
Institution
Titre
Alimentation a l'ere industrielle: les nouveaux risques allergologiques. [Modern nutrition and development of new allergies]
Périodique
Revue Médicale Suisse
Auteur⸱e⸱s
Wassenberg J., Ciuffreda D., Bart P. A., Leimgruber A., Spertini F.
ISSN
1660-9379 (Print)
Statut éditorial
Publié
Date de publication
2007
Volume
3
Numéro
108
Pages
1032-4, 1036-7
Notes
English Abstract Journal Article Review
Résumé
The prevalence of food allergy varies between 1 and 8% and depends on age, countries, symptoms and allergens. Main food allergens remain peanut, nuts, egg, cow milk, wheat, soybeans and fish. However, novel food industrial processes have induced new food allergies. Some are related to unusual components, like lupine seeds or flour or to modified food, like wheat or soybean isolates. Other unexpected allergies are due to residues of strong allergens--like peanut or egg--which are present in very small amounts in processed food. Swiss and european legislation have edicted lists of allergenic foods which have to be specified to the consumers. However, the legislation remains still incomplete and labelling of novel food components or modified allergens as well as as trace allergens is still far from being exhautive.
Mots-clé
Food Hypersensitivity/diagnosis/*prevention & control *Food Industry Food Labeling/*legislation & jurisprudence Humans
Pubmed
Création de la notice
25/01/2008 15:19
Dernière modification de la notice
20/08/2019 16:08
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