Food and Public Health · 2014 · 13 citations · 44 references
Open access
AgricultureDairy ScienceFood ScienceAllergyFood ProcessingFood SafetyAllergy PreventionFood Allergen ManagementFood AllergensFood AllergyFood LabelingFood Safety In ProcessingAllergen Ingredient IdentificationFood Allergen MitigationFood Allergens LabelingFood Hypersensitivity PreventionFood Industry RegulationIngredient ScreeningMajor Food AllergensPrecautionary Allergen Labeling
More than 160 food materials are identified as allergens. However, 90% of allergic reactions are caused by eight major food allergens. Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004 came into effect from January 1, 2006. This law requires the identification of ingredients derived from the major food allergens, on the food label. Several research efforts are ongoing to develop hypoallergenic foods. In this article we review recent status of food allergy and studies reporting advanced processing technologies for reducing allergenicity of foods. A brief survey of methods of allergen detection has been also reported as measures to control allergens in food industry.
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