Allergic sensitisation to foods

Sally Kilburn, Taraneh Dean

Research output: Contribution to journalArticlepeer-review


The food industry is constantly being asked to be more vigilant in the labelling of products that contain allergenic foods, the main aim being to reduce the risk of severe allergic reactions due to a hidden source - secondary (symptom) prevention. Food choice can be restricted in those with severe and/or multiple food allergies. The industry is therefore also asked to consider avoiding the unnecessary use of warninsg such as 'may contain' or the addition of known allergenic foods when non-allergenic alternatives are possible. Primary prevention of atopic disease, the avoidance of the initial allergic sensitisation, would have a tremendous benefit both for potential sufferers and for the National Health Service budget. Biomedical and cohort studies are providing some insights into the mechanisms and risk factors associated with the initiation of allergic sensitisation, but the picture is by no means clear. This preview presents a brief summary of some of the current knowledge in this area.
Original languageEnglish
Pages (from-to)93-102
Number of pages10
JournalFood Allergy and Intolerance
Issue number2
Publication statusPublished - 1 Jan 2000


Dive into the research topics of 'Allergic sensitisation to foods'. Together they form a unique fingerprint.

Cite this