Risk Assessment of Food Allergens

作     者：Hongbing Chen Yongning Wu 

作者机构：State Key Laboratory of Food Science and TechnologyNanchang UniversityNanchang CityJiangxi ProvinceChina Sino-German Joint Research InstituteNanchang CityJiangxi ProvinceChina Research Unit of Food Safety(2019RU014)Chinese Academy of Medical SciencesNHC Key Laboratory of Food Safety Risk AssessmentChina National Center for Food Safety Risk AssessmentBeijingChina 

出 版 物：《China CDC weekly》 (中国疾病预防控制中心周报（英文）)

年 卷 期：2022年第4卷第34期

页      面：771-774页

核心收录：

学科分类：1004[医学-公共卫生与预防医学(可授医学、理学学位)] 100403[医学-营养与食品卫生学] 10[医学] 

主　　题：allergic globally managing 

摘      要：GLOBAL STRATEGIES FOR RISK ASSESSMENT OF FOOD ALLERGENS Held on the 8th of July every year,World Allergy Day is a global joint initiative launched by the World Health Organization(WHO)and the World Allergy Organization(WAO)as well as other national allergy agencies,which aims to raise the general public awareness of the importance of managing and preventing allergic *** allergies are a major source of exposure to allergens and a significant public health problem globally with increasing prevalence(1).Importantly,there is currently no effective cure for food allergies and the only strategy for preventing food allergic reactions is to practice a strict avoidance ***,implementation and adherence to a diet that is free of allergenic foods is challenging because a consumer may be allergic to more than one food or food ingredient and must face a wide variety of food choices in daily life.