Risk Management for Food Allergy

1st Edition

Editors: Charlotte Madsen Rene Crevel Clare Mills Steve Taylor
Hardcover ISBN: 9780123819888
eBook ISBN: 9780123819895
Imprint: Academic Press
Published Date: 25th November 2013
Page Count: 330
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Table of Contents

Food Science and Technology International Series

List of Contributors



History of ‘Allergy’ Labeling

Where are we now – The Book

The Authors

Section 1: Food Allergy: Causes, Prevalence, and Impacts

Chapter one. Living with Food Allergy: Cause for Concern



Qualitative Studies on the Impact of Food Allergy on HRQL

Children and Teens: The Evolution of Uncertainty

The Parental Perspective: Living with Uncertainty

The Parental Perspective: Quantitative

The Child, Adolescent, and Adult Perspective: Quantitative


Improving Risk Management and HRQL: A Better Way?


Chapter two. Which Foods Cause Food Allergy and How Is Food Allergy Treated?



Foods Involved in Allergic Reactions

Symptoms and Severity of Food Allergy



Chapter three. The Epidemiology of Food Allergy



Time Trends of Food Allergy Prevalence and Health Care Utilization

Risk Factors for Food Allergy

The Natural History of Food Allergies

The Consequences of Food Allergy



Section 2: Allergen Thresholds and Risk Assessment

Chapter four. How to Determine Thresholds Clinically


Introduction and Definitions

Meal, Source Material, and the Matrix Issue

Factors Affecting the Outcome of Challenges

Inclusion and Exclusion Criteria for Patients to Undergo Titrated Challenges

Safety Aspects of Titrated DBPCFC

Pre- and Post-Challenge Assessments of Patients

Which Symptom Defines the Individual Threshold Dose?

Challenge Protocols and Dosing

An Open Food Challenge Always Has to Follow a Negative DBP


Risk Management for Food Allergy is developed by a team of scientists and industry professionals who understand the importance of allergen risk assessment and presents practical, real-world guidance for food manufacturers.

With more than 12 million Americans suffering from food allergies and little indication of what is causing that number to continue to grow, food producers, packagers and distributors need to appropriately process, label and deliver their products to ensure the safety of customers with allergic conditions. By identifying risk factors during processing as well as determining appropriate "safe" thresholds of ingredients, the food industry must take increasingly proactive steps to avoid direct or cross-contamination as well as ensuring that their products are appropriately labeled and identified for those at risk.

This book covers a range of critical topics in this area, including the epidemiology of food allergy, assessing allergen thresholds and risk, specifics of gluten management and celiac disease, and much more. The practical advice on factory risk management, catering industry practices, allergen detection and measurement and regulatory controls is key for food industry professionals as well as regulators in government and other public bodies.

Key Features

  • Science-based insights into the potential risks of food allergens
  • Focused section on determining thresholds
  • Practical guidance on food allergen risk management, including case studies


Persons involved in managing the risk of food allergy in industry, government and other public bodies (control) and catering (not patients managing their own risk)


No. of pages:
© Academic Press 2014
Academic Press
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About the Editors

Charlotte Madsen Editor

Affiliations and Expertise

National Food Institute, Technical University of Denmark, Soborg, Denmark

Rene Crevel Editor

Affiliations and Expertise

Unilever, Safety & Environmental Assurance Centre, Bedford, UK

Clare Mills Editor

Affiliations and Expertise

Manchester Institute of Biotechnology, University of Manchester, UK

Steve Taylor Editor

Affiliations and Expertise

University of Nebraska, Lincoln, NE, USA