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对新的或经过修改的含有蛋白质的食物来源和成分的过敏性评估

R W R Crevel1, K Verhoeckx2, K L Bøgh3

  • 1René Crevel Consulting Ltd, Suite A, 82 James Carter Road, Mildenhall, IP28 7HP, UK.

Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
|May 29, 2024
PubMed
概括

由人口增长和饮食转变驱动的新食品可能会增加食物过敏. 本文提出了一个框架来评估新型蛋白质的过敏性,解决安全不确定性和数据缺口,以便更好地评估风险.

关键词:
过敏性评估对过敏性的评估.食物过敏 食物过敏新型食物是一种新鲜的食物.风险评估 风险评估 风险评估过敏学关注的门.

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