Food allergies are defined as adverse immune responses to food proteins that result in
typical clinical symptoms involving the dermatologic, respiratory, gastrointestinal …

Food allergies are recognized as a growing public health concern, with an estimated 3% of
adults and 6-8% of children affected by food allergy disorders. Hence, food allergen …

Since the discovery of immunoglobulin E (IgE) as a mediator of allergic diseases in 1967,
our knowledge about the immunological mechanisms of IgE‐mediated allergies has …

Following a request from the European Commission, the EFSA Panel on Nutrition, Novel
Foods and Food Allergens (NDA) was asked to deliver an opinion on frozen and dried …

The availability of allergen molecules ('components') from several protein families has
advanced our understanding of immunoglobulin E (IgE)‐mediated responses and enabled …

This parameter was developed by the Joint Task Force on Practice Parameters,
representing the American Academy of Allergy, Asthma & Immunology (AAAAI); the …

Background Food allergy is one of the major health concerns worldwide that has been
increasing at an alarming rate in recent times. Foods undergo various processing steps …

The expected future demand for food and animal‐derived protein will require environment‐
friendly novel food sources with high nutritional value. Insects may be one of such novel …

Globally, the rising consumption of fish and its derivatives, due to its nutritional value and
divergence of international cuisines, has led to an increase in reports of adverse reactions to …

Following a request from the European Commission, the EFSA Panel on Nutrition, Novel
Food and Food Allergens (NDA) was asked to deliver an opinion on the safety of frozen and …