Proposal of 0.5 mg of protein/100 g of processed food as threshold for voluntary declaration of food allergen traces in processed food—A first step in an initiative to better inform patients and avoid fatal allergic reactions: A GA²LEN position paper

Zuberbier, T, Dörr, T, Aberer, W et al. (82 more authors) (2022) Proposal of 0.5 mg of protein/100 g of processed food as threshold for voluntary declaration of food allergen traces in processed food—A first step in an initiative to better inform patients and avoid fatal allergic reactions: A GA²LEN position paper. Allergy, 77 (6). pp. 1736-1750. ISSN 0105-4538

Abstract

Metadata

Item Type: Article
Authors/Creators:
  • Zuberbier, T
  • Dörr, T
  • Aberer, W
  • Alvaro, M
  • Angier, E
  • Arasi, S
  • Arshad, H
  • Ballmer‐Weber, B
  • Bartra, J
  • Beck, L
  • Bégin, P
  • Bindslev‐Jensen, C
  • Bislimovska, J
  • Bousquet, J
  • Brockow, K
  • Bush, A
  • Cianferoni, A
  • Cork, MJ ORCID logo https://orcid.org/0000-0003-4428-2428
  • Custovic, A
  • Darsow, U
  • Jong, N
  • Deleanu, D
  • Del Giacco, S
  • Deschildre, A
  • Dunn Galvin, A
  • Ebisawa, M
  • Fernández‐Rivas, M
  • Ferrer, M
  • Fiocchi, A
  • Gerth van Wijk, R
  • Gotua, M
  • Grimshaw, K
  • Grünhagen, J
  • Heffler, E
  • Hide, M
  • Hoffmann‐Sommergruber, K
  • Incorvaia, C
  • Janson, C
  • Malte John, S
  • Jones, C
  • Jutel, M
  • Katoh, N
  • Kendziora, B
  • Kinaciyan, T
  • Knol, E
  • Kurbacheva, O
  • Lau, S
  • Loh, R
  • Lombardi, C
  • Mäkelä, M
  • Marchisotto, MJ
  • Makris, M
  • Maurer, M
  • Meyer, R
  • Mijakoski, D
  • Minov, J
  • Mullol, J
  • Nilsson, C
  • Nowak–Wegrzyn, A
  • Nwaru, BI
  • Odemyr, M
  • Pajno, GB
  • Paudel, S
  • Papadopoulos, NG
  • Renz, H
  • Ricci, G
  • Ring, J
  • Rogala, B
  • Sampson, H
  • Senna, G
  • Sitkauskiene, B
  • Smith, PK
  • Stevanovic, K
  • Stoleski, S
  • Szajewska, H
  • Tanaka, A
  • Todo‐Bom, A
  • Topal, FA
  • Valovirta, E
  • Van Ree, R
  • Venter, C
  • Wöhrl, S
  • Wong, GWK
  • Zhao, Z
  • Worm, M
Copyright, Publisher and Additional Information:

© 2021 The Authors. Allergy published by European Academy of Allergy and Clinical Immunology and John Wiley & Sons Ltd. This is an open access article under the terms of the Creative Commons Attribution-NonCommercial License, (http://creativecommons.org/licenses/by-nc/4.0/) which permits use, distribution and reproduction in any medium, provided the original work is properly cited and is not used for commercial purposes.

Keywords: anaphylaxis; food allergy; nutrition
Dates:
  • Published: June 2022
  • Published (online): 24 November 2021
  • Accepted: 1 November 2021
Institution: The University of Sheffield
Academic Units: The University of Sheffield > Sheffield Teaching Hospitals
Depositing User: Symplectic Sheffield
Date Deposited: 29 Nov 2021 17:30
Last Modified: 01 Jul 2022 15:09
Status: Published
Publisher: Wiley
Refereed: Yes
Identification Number: 10.1111/all.15167
Related URLs:
Open Archives Initiative ID (OAI ID):

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