Žurnalas ar leidybos institucija: Alergija
Paskelbimo data: 01/01/1997
Tyrimas: http://onlinelibrary.wiley.com/doi/10.1111/j.1398-9995.1997.tb02521.x/full
Autorius (-iai): Bindslev‐Jensen, C., and Poulsen, L.K.
Straipsnio tipas: Žurnalo leidinys
Anotacija:
Patients with food hypersensitivity always risk developing allergic symptoms alter unintentional intake of a nontolerated food, especially when abroad where product labeling is lacking. Even in their normal daily life, allergic patients run the risk of eating nontolerated foods, especially due to insufficient labeling of compound foods, such as precooked meals.
The above examples are inherent features of the lifestyle of an industrialized society and call for better labeling of existing products and restaurant food. Such an effort requires major changes in the thinking and attitudes of several agents in “the food chain” of modern society and is likely to take some time. When new products or processes are deliberately introduced in foods, allergenic substances may intentionally or unintentionally be included (Table 1). In the ease of new foods, the patient does not expect the presence of a nontolerated food, and therefore runs an increased risk. For society, there is an opportunity – from the very beginning – to take into account the risks run by iood-hypersensitive patients.
Raktiniai žodžiai: allergies, food sensitivity, genetically engineered (GE), genetically modified (GM), genetically modified organisms (GMOs), transgenic plants, transgenic crops, genetically modified (GM) foods. transgenic food, immunology, labeling
citavimo:
Bindslev‐Jensen, C., and Poulsen, L.K., 1997. Hazards of unintentional/intentional introduction of allergens into foods. Alergija, 52(12), 1184-1186.
Kategorija:
- Poveikis sveikatai
- Reguliavimo klausimai
Įrašo ID: 200