Relevant bibliographies by topics / Food allergies

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food allergies'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Food allergies"

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Koeberl, Martina, Dean Clarke, Katrina J. Allen, et al. "European Regulations for Labeling Requirements for Food Allergens and Substances Causing Intolerances: History and Future." Journal of AOAC INTERNATIONAL 101, no. 1 (2018): 60–69. http://dx.doi.org/10.5740/jaoacint.17-0386.

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Abstract Food allergies are increasing globally, including numbers of allergens, the sensitization rate, and the prevalence rate. To protect food-allergic individuals in the community, food allergies need to be appropriately managed. This paper describes current Australian food allergen management practices. In Australia, the prevalence of food allergies, the anaphylaxis rate, and the fatal anaphylaxis rate are among the highest in the world. Interagency and stakeholder collaboration is facilitated and enhanced as Australia moves through past, current, and ongoing food allergen challenges. As
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Pecoraro, Luca, Simona Barni, Francesca Mori, et al. "Main Processed Hypoallergenic Foods: A Potential Tool to Improve Informed Dietary Choices in Children with IgE-Mediated Food Allergies." Children 12, no. 7 (2025): 915. https://doi.org/10.3390/children12070915.

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In the context of IgE-mediated food allergies in children, the use of hypoallergenic foods may offer an appropriate solution for enabling informed dietary choices and reducing reactivity to allergenic foods. It is well established that certain foods can alter their allergenicity depending on the method of processing. As such, processed foods may serve both as an alternative dietary option and as a useful tool in oral immunotherapy for children with IgE-mediated food allergies. Nevertheless, an oral food challenge is always recommended when a pediatric allergist considers incorporating processe
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JACKSON, LAUREN S., FADWA M. AL-TAHER, MARK MOORMAN, et al. "Cleaning and Other Control and Validation Strategies To Prevent Allergen Cross-Contact in Food-Processing Operations." Journal of Food Protection 71, no. 2 (2008): 445–58. http://dx.doi.org/10.4315/0362-028x-71.2.445.

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Food allergies affect an estimated 10 to 12 million people in the United States. Some of these individuals can develop life-threatening allergic reactions when exposed to allergenic proteins. At present, the only successful method to manage food allergies is to avoid foods containing allergens. Consumers with food allergies rely on food labels to disclose the presence of allergenic ingredients. However, undeclared allergens can be inadvertently introduced into a food via cross-contact during manufacturing. Although allergen removal through cleaning of shared equipment or processing lines has b
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Alkhalaf, Ghadi A., Norah A. Aljuaylan, Jolan S. Alsaud, Boshra A. Aljokaidb, and Fatima R. Aljalaood. "Restaurant staff’s knowledge, practices, and attitudes pertaining to food allergy in Qassim region, Saudi Arabia: A cross-sectional analysis." PLOS ONE 19, no. 10 (2024): e0311650. http://dx.doi.org/10.1371/journal.pone.0311650.

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Food allergies, often triggered by minute amounts of certain foods, affect people of all ages and frequently occur in dining-out settings. Previous research in Saudi Arabia has not investigated the extent of restaurant workers’ knowledge of food allergies and their role in protecting patrons from allergic reactions. This descriptive study assessed the knowledge, attitudes, and practices of restaurant staff regarding food allergies in Qassim, Saudi Arabia between January and March 2023. Interviews and observations were conducted in four stages, and data were analyzed using the Environmental Hea
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Arya, Chhavi, and Chetna Jantwal. "A Review on Identified Major Food Allergens: Characteristics and Role in Food Allergy." Indian Journal of Nutrition and Dietetics 54, no. 3 (2017): 346. http://dx.doi.org/10.21048/ijnd.2017.54.3.11626.

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Food allergens are the substances present in food that cause food allergy. Human body reactions to food allergens range from mild to severe life threatening anaphylactic shock. At least seventy different foods have been reported to cause allergic reactions and several other foods have been identified which have the potential to provoke allergic reactions. Majority of the identified food allergens are proteins. The Food Allergen Labeling and Consumer Protection Act (FALCPA) identifies eight major food groups i.e. milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans as
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Spotz, Kristen. "Allergens: An Enhanced Focus." Journal of AOAC INTERNATIONAL 101, no. 1 (2018): 56–59. http://dx.doi.org/10.5740/jaoacint.17-0435.

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Abstract Food Allergy Awareness Week was created with the purpose of placing a spotlight on the seriousness of food allergies. Recognized in the United States in mid-May every year, Food Allergy Awareness Week serves as a reminder of the over 15 million Americans who suffer from food allergies. The importance of allergies and allergen labeling can be seen when looking at U.S. Food and Drug Administration recall data: of the 764 recalls in 2016, 305 (representing more than 40%) were due to undeclared allergens. However, recalls for undeclared allergens are a complex issue with numerous factors.
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Vininski, McKenna S., Sunanda Rajput, Nicholas J. Hobbs, and Joseph J. Dolence. "Understanding sex differences in the allergic immune response to food." AIMS Allergy and Immunology 6, no. 3 (2022): 90–105. http://dx.doi.org/10.3934/allergy.2022009.

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<abstract> <p>Food allergies are of great public health concern due to their rising prevalence. Our understanding of how the immune system reacts to food remains incomplete. Allergic responses vary between individuals with food allergies. This variability could be caused by genetic, environmental, hormonal, or metabolic factors that impact immune responses mounted against allergens found in foods. Peanut (PN) allergy is one of the most severe and persistent of food allergies, warranting examination into how sensitization occurs to drive IgE-mediated allergic reactions. In recent ye
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Volpicella, Mariateresa, Claudia Leoni, Maria C. G. Dileo, and Luigi R. Ceci. "Progress in the Analysis of Food Allergens through Molecular Biology Approaches." Cells 8, no. 9 (2019): 1073. http://dx.doi.org/10.3390/cells8091073.

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Food allergies associated with class E immunoglobulins (IgE) are a serious health problem that affects between 1% and 10% of the population of developing countries, with a variability that depends on the geographical area and age range considered. These allergies are caused by a cross-link reaction between a specific food protein (the allergen) and the host IgE. Allergic reactions can range from mild itching to anaphylactic shock and there are no clues to predict the effects of an allergen. Strict avoidance of allergenic food is the only way to avoid possible serious allergic reactions. In the
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Cunico, Daniela, Giuliana Giannì, Sara Scavone, Enrico Vito Buono, and Carlo Caffarelli. "The Relationship Between Asthma and Food Allergies in Children." Children 11, no. 11 (2024): 1295. http://dx.doi.org/10.3390/children11111295.

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Asthma and food allergy are two complex allergic diseases with an increasing prevalence in childhood. They share risk factors, including atopic family history, atopic dermatitis, allergen sensitization, and T2 inflammatory pathways. Several studies have shown that in children with a food allergy, the risk of developing asthma, particularly in early childhood, is high. Food allergen intake or the inhalation of aerosolized allergens can induce respiratory symptoms such as bronchospasm. Patients with both conditions have an increased risk of severe asthma exacerbations, hospitalization, and morta
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Chernukha, I. M., E. V. Kryuchenko, Yu A. Kuzlyakina, and V. S. Zamula. "Qualimetric assessment of methods for the determination of allergens in meat products." IOP Conference Series: Earth and Environmental Science 1052, no. 1 (2022): 012125. http://dx.doi.org/10.1088/1755-1315/1052/1/012125.

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Abstract People with food allergies (there are up to 10% of them in the world) must follow a special diet to prevent the manifestation of allergic reactions. WHO regularly specifies and updates the list of allergens. In the world there is no single approach to determine the minimum concentration of an allergen that can cause an allergic reaction, known as a threshold dose. The controlling authorities of many countries, realizing the seriousness of threats to the health of citizens associated with food allergies, are adopting laws, regulations and standards which require the indication of the p
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Dissertations / Theses on the topic "Food allergies"

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Misner, Scottie, Carol Curtis, and Ralph Meer. "Food Allergies." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2006. http://hdl.handle.net/10150/146452.

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Misner, Scottie, and Traci Armstrong Florian. "Food Allergies." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2012. http://hdl.handle.net/10150/252312.

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Riley, Katie. "Preschooler's Understanding of Food Allergies." University of Akron / OhioLINK, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=akron1384695580.

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Bogeva, Snezhana. "Designing for children with food allergies." Thesis, Malmö universitet, Institutionen för konst, kultur och kommunikation (K3), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-44312.

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Around 2.5% of the world population are affected by allergies. Children and their families are part of that affected group. However, there seems to be lack of research and tools that would help and provide valuable designs for these families. This thesis explored if and how interaction design might contribute to make the everyday life easier for families with allergic children.  A design process was conducted based upon both theoretical and qualitative research. With the help of methods from interaction design, this thesis has analyzed and brainstormed possible concepts. The final result is a
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Syck, Megan Paige. "Sensitivity to Oral Food Allergies in Subjects with Allergic Rhinitis and Eczema." University of Cincinnati / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1623167438325618.

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Lai, Catherine Li. "Regulatory Immune Mechanisms in IgE-Mediated Food Allergies." Thesis, The University of Sydney, 2021. https://hdl.handle.net/2123/27352.

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Background Egg allergy is an IgE-mediated food allergy affecting 10% of Australian infants. Two Australian early egg introduction trials were conducted – Beating Egg Allergy Trial (BEAT) and Start Time of Egg Protein to Prevent Egg Allergy (STEP). Both studies showed significant induction of egg-specific IgG4 that was associated with early egg consumption. IgG4 is associated with tolerance induction. However, the mechanisms of tolerance acquisition are still poorly understood but may involve regulatory T and B cells. Aims To examine the antigen‑specific and non‑specific immune cell su
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Ben-Shoshan, Moshe. "Severe food allergies in Canada and potential demographic predictors." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=104750.

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Recent studies suggest an increased prevalence of food-induced allergy; peanut, tree nut, seafood and sesame cause most of the severe clinical manifestations of food allergy, i.e. anaphylaxis and death. However, estimates of severe food allergies vary considerably between studies and no population-based studies assessing the prevalence and potential demographic predictors of these allergies had been conducted in Canada. We aimed to determine the prevalence of peanut, tree nut, fish, shellfish, and sesame allergy in Canada and identify potential demographic predictors of these allergies. Using
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Luke, Anna K. "Examining differences in parent knowledge about pediatric food allergies." Kent State University / OhioLINK, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=kent1555324911098815.

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West, Meghan V. "The Sensitivity to Food Allergies in Individuals with Asthma." University of Cincinnati / OhioLINK, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1592168710140387.

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Lee, Yee Ming. "Investigation of food allergy training and child nutrition professionals’ knowledge and attitudes about food allergies." Diss., Kansas State University, 2012. http://hdl.handle.net/2097/13668.

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Doctor of Philosophy<br>Department of Hospitality Management and Dietetics<br>Deborah D. Canter<br>Junehee Kwon<br>Food allergies affect 1 in 25 school-aged children in the U.S., and Child Nutrition Professionals (CNPs) need more vigilance serving them. To assess CNPs’ knowledge, attitudes about food allergies including barriers to providing food allergy training, as well as current training practices; an online survey was conducted with randomly selected 1,500 CNPs nationwide. The survey instrument was developed based on focus groups, pilot-tested, and sent to the sample via email. About 24%
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Books on the topic "Food allergies"

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Landau, Elaine. Food allergies. Marshall Cavendish Benchmark, 2010.

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Koerner, Celide Barnes. Food allergies. Chronimed Pub., 1998.

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Lajnaf, Roua. Food Allergies. CRC Press, 2024. http://dx.doi.org/10.1201/9781003433781.

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Wood, Robert A. Food allergies for dummies. Wiley, 2007.

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Kraynak, Joe. Food Allergies For Dummies. John Wiley & Sons, Ltd., 2007.

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C, Breneman James, ed. Handbook of food allergies. Marcel Dekker, 1986.

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C, Breneman James, ed. Handbook of food allergies. M. Dekker, 1987.

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1959-, Chesterton Carrie M., ed. Food allergies: New research. Nova Science Publishers, 2008.

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1931-, Thrash Agatha M., and Thrash Calvin L. 1928-, eds. Food allergies made simple. Newlifestyle Books, 1985.

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C, Breneman James, ed. Handbook of food allergies. M. Dekker, 1986.

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Book chapters on the topic "Food allergies"

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Kan, Ahmet, and Yusuf Serhat Karakeci. "Allergic Toxicity of Foods." In Food Safety. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053358787.30.

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Food allergies are common and affect up to 10% of infants in some countries. Oral ingestion of certain nutrients may cause adverse reactions such as urticaria and anaphylaxis. Substances (biological, chemical, or physical) that can cause reactions in sensitive people are called food allergens. Many factors affect the type and severity of the reaction, such as the type and amount of the allergen, the way it enters the body, and the personal hypersensitivity level. Food allergy is a growing health problem affecting a significant number of people worldwide. Food allergy is increasing markedly in
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Lajnaf, Roua, Sawsan Feki, Salma Ben Ameur, et al. "Food Allergies." In Food Allergies. CRC Press, 2024. http://dx.doi.org/10.1201/9781003433781-2.

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Ramesh, Nesara Mime, Radhakrishna Shetty, S. V. Pavan Kumar, J. Ram Kumar, and Kiran Kumar Mudnakudu-Nagaraju. "Food Allergens." In Food Allergies. CRC Press, 2024. http://dx.doi.org/10.1201/9781003433781-3.

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Di Bartolo, Christina A., and Maureen K. Braun. "Food Allergies." In Pediatrician's Guide to Discussing Research with Patients. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-49547-7_8.

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Taylor, Steve L., Julie A. Nordlee, and Robert K. Bush. "Food Allergies." In ACS Symposium Series. American Chemical Society, 1992. http://dx.doi.org/10.1021/bk-1992-0484.ch028.

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Drouin, E., and P. Poitras. "Food Allergies." In The Digestive System: From Basic Sciences to Clinical Practice. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-98381-9_22.

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Bischoff, Stephan C., and Sheila E. Crowe. "Food Allergies." In Clinical Nutrition in Gastrointestinal Disease. CRC Press, 2024. http://dx.doi.org/10.1201/9781003523086-11.

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Bowman, Christal C. "Food Allergies." In Molecular and Integrative Toxicology. Humana Press, 2012. http://dx.doi.org/10.1007/978-1-61779-812-2_5.

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Tyndall, Elaine Kathleen, and Fabrizio Jacoangeli. "Food Allergies." In Hidden and Lesser-known Disordered Eating Behaviors in Medical and Psychiatric Conditions. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-81174-7_26.

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Nunavath, Raja Shekhar, Madhu Tanya Singh, Ajaykumar Chittipolu, and Goutham Yerrakula. "Food Processing Technology to Produce Hypoallergenic Food with High Quality." In Food Allergies. CRC Press, 2024. http://dx.doi.org/10.1201/9781003433781-18.

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Conference papers on the topic "Food allergies"

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Dutt, Shreya. "Detecting Food Allergies Through Scratch Testing and Blood Tests." In 2024 IEEE Integrated STEM Education Conference (ISEC). IEEE, 2024. http://dx.doi.org/10.1109/isec61299.2024.10665292.

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K, Suwetha, Abhiram R, Crispin R, and Nagaraj R. "AI-Powered Ingredient Detector for Allergies: Enhancing Food Safety Through Natural Language Processing and Computer Vision." In 2025 International Conference on Computing and Communication Technologies (ICCCT). IEEE, 2025. https://doi.org/10.1109/iccct63501.2025.11019718.

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Maphenduka, Wellington, Tanaka N. Mhlanga, Nolwazi Ncube, et al. "Allergen-Aware Food Ordering Web App for a Fast Food Restaurant." In 2024 3rd Zimbabwe Conference of Information and Communication Technologies (ZCICT). IEEE, 2024. https://doi.org/10.1109/zcict63770.2024.10958300.

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A, Vishal Aravinth, Aakash G, Sanchay Kumar S, and Preethiya T. "DeepAllergy: A Deep Learning Approach for Accurate and Rapid Food Allergen Detection." In 2024 10th International Conference on Advanced Computing and Communication Systems (ICACCS). IEEE, 2024. http://dx.doi.org/10.1109/icaccs60874.2024.10717042.

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Dharangutti, Yogesh Madan, Ramakrishnan Raman, Amit Barve, S. P. Vimal, T. R. GaneshBabu, and S. Murugan. "Cloud-Integrated Smart Food Labeling Systems for Allergen Detection with Logistic Regression." In 2024 First International Conference on Innovations in Communications, Electrical and Computer Engineering (ICICEC). IEEE, 2024. https://doi.org/10.1109/icicec62498.2024.10808980.

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Silaban, Natasha Tiovanny, and Wikan Danar Sunindyo. "Allergen Information Interaction Design in Food Delivery Application Using User-Centered Design Approach." In 2024 IEEE International Conference on Data and Software Engineering (ICoDSE). IEEE, 2024. https://doi.org/10.1109/icodse63307.2024.10829878.

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Whitehead, Paul. "Ecologically Sound Coating Technology." In SSPC 2011. SSPC, 2011. https://doi.org/10.5006/s2011-00076.

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The fundamental purpose of protective coatings and linings has always been the protection of structures from the degradation due to environmental and service conditions. While that remains to be the case, coatings are increasingly evaluated on their environmental, health, and safety effects as well as the various operational efficiencies they offer. The more common EH&amp;S concerns include: Air emissions from Volatile Organic Compounds (VOC’s) and Hazardous Air Pollutants (HAP’s)Toxicity concerns based on the formula constituents (including heavy metals, known and suspected carcinogenic compo
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Khor, Pei Lin, and Wong Jee Keen Raymond. "Food Allergen Detection in Malaysian Food Using Convolutional Neural Networks." In International Technical Postgraduate Conference 2022. AIJR Publisher, 2022. http://dx.doi.org/10.21467/proceedings.141.15.

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Food allergy is a rising, global epidemic. Some Malaysian cooking contains food-allergic-reaction-causing ingredients that may cause severe allergic reactions. A food allergen detection system in Malaysian food is proposed for tourists with food allergies who are unfamiliar with the wide variety of Malaysian dishes to prevent severe allergic reactions. This work focuses on three major food allergens, which include peanuts, cow’s milk, and shellfish. A new Malaysian food image dataset was prepared, and transfer learning on the custom dataset was done via fine-tuning and feature extraction techn
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Vejin, Rada, Katarina Maksimović, Jelena Gudelj-Rakić, Damir Hodžić, and Jelena Ilić-Živojinović. "Frequency of clinical manifestations of food allergies in preschool children." In Proceedings of the International Congress Public Health - Achievements and Challenges. Institute of Public Health of Serbia "Dr Milan Jovanović Batut", 2024. http://dx.doi.org/10.5937/batutphco24139v.

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Background: In the last few decades, along with the lifestyle changes and the development of diagnostic procedures, food allergies have become a serious public health problem. In addition to health problems, they also lead to deterioration of the quality of life of both patients and their families. The aim of the study was to determine the frequency of clinical manifestations in preschoolers suffering from food allergies Methods and Objectives: Cross-sectional study was performed in kindergarten "Dr Simo Milošević" Total number of children aged 2-6 years included in the study was 4123. Data on
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Drăguș, Iraida. "Nutrition of preschool children with food intolerances and allergies." In Simpozion stiintific al tinerilor cercetatori, editia 20. Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/9789975359023.28.

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This research focuses on the analysis of the causes, symptoms and negative impact of food allergies and intolerances on the health of school children. Children identified with such a problem have a special diet that involves abstaining from products that harm the whole body. According to international research, almost 5% of preschoolers have food allergies. From 1997 to 2007, the prevalence of reported food allergies increased by 18% among children worldwide. The research methods were based on bibliographic sources as well as a study conducted by the authors of this research, in the Republic o
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Reports on the topic "Food allergies"

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Grundy, Helen H., Lucy C. Brown, Mark Sykes, M. Rosario Romero, and Dominic Anderson. Review of allergen analytical testing methodologies. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.noe660.

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The Food Information Regulation (FIR) states that accurate and understandable allergen information needs to be supplied to consumers for the 14 priority allergens. Food allergies affects between 1-2% of the UK population, with some allergens responsible for hospital admissions with anaphylaxis. Food businesses have a legal responsibility to provide food that is safe, which means declaring allergens present as ingredients and warning consumers about their potential unintended presence due to cross-contact. A system needs to be implemented for testing allergens in foods, responding to incidents,
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Zhan, Jixun. Toward Development of a Food-Based Genetic Approach to Overcoming Food Allergies. Defense Technical Information Center, 2012. http://dx.doi.org/10.21236/ada589216.

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Ng, Amanda, and Peter Boersma. Diagnosed Allergic Conditions in Adults: United States, 2021. National Center for Health Statistics (U.S.), 2023. http://dx.doi.org/10.15620/cdc:122809.

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Arrowsmith, Helen, Lewis Wallis, Christopher James, Nigel Blitz, and Ann Wood. International review of the literature and guidance on food allergen cleaning. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.tad202.

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People with food allergy must avoid eating the foods they are allergic to as they may react to very small amounts of such foods. Allergenic food left on surfaces or equipment could contaminate another food that is also prepared using the same surface or equipment. Cleaning of surfaces and equipment is therefore one way that businesses try to prevent contamination with food allergens. Food businesses let people know that food could be contaminated with allergens using Precautionary Allergen Labelling (PAL) such as ‘may contain’ statements. Evidence gathered from previous food industry consultat
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Güngör, Darcy, Perrine Nadaud, Carol Dreibelbis, et al. Never Versus Ever Feeding Human Milk and Food Allergies, Allergic Rhinitis, Atopic Dermatitis, and Asthma: A Systematic Review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, 2019. http://dx.doi.org/10.52570/nesr.pb242018.sr0205.

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Donovan, Sharon, Kathryn Dewey, Rachel Novotny, et al. Maternal Diet during Pregnancy and Lactation and Risk of Child Food Allergies and Atopic Allergic Diseases: A Systematic Review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, 2020. http://dx.doi.org/10.52570/nesr.dgac2020.sr0207.

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Donovan, Sharon, Kathryn Dewey, Rachel Novotny, et al. Maternal Diet during Pregnancy and Lactation and Risk of Child Food Allergies and Atopic Allergic Diseases: A Systematic Review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, 2020. http://dx.doi.org/10.52570/nesr.dgac2020.sr0207.

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Codex Subgroup, Committee on Toxicity. Assessment of the Codex report on food allergen thresholds. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.rif459.

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At the 45th session of the Codex Committee on Food Labelling (CCFL) held in May 2019, the FAO and WHO were asked to provide scientific advice on the following subjects by establishing an ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens: Validation of Codex’s priority allergen list through risk assessment. Threshold levels in foods of the priority allergens. Appropriate use of precautionary allergen labelling (PAL). Review and establish exemptions for the food allergens. 2. The summary and conclusions report on threshold levels was published in August 2021, and the
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9

Kiodis, T., W. Jia, T. Stoikidou, M. Walker, and M. H. Gowland. Food allergy awareness champions: Improving food safety standards in online food procurement for people with food hypersensitivities. Food Standards Agency, 2024. http://dx.doi.org/10.46756/sci.fsa.zzx336.

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Abstract:
Food allergies and intolerances are increasingly common in the UK, and 4% of population may be affected (FSA, 2023). These conditions range from mild to severe and can have a significant impact on a person's quality of life. Procurement of ready prepared meals, such as takeaways, is challenging for those with food hypersensitivity (FHS), with many opting to reduce the risk by avoiding them entirely when possible. How ready prepared meals are purchased has also changed, with the rise of online food delivery platforms, whose use during the global pandemic increased, particularly among younger co
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10

Güngör, Darcy, Perrine Nadaud, Carol Dreibelbis, et al. Shorter Versus Longer Durations of Any Human Milk Feeding and Food Allergies, Allergic Rhinitis, Atopic Dermatitis, and Asthma: A Systematic Review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, 2019. http://dx.doi.org/10.52570/nesr.pb242018.sr0206.

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