| Autor: |
YU Chuang, YONG Ling, LI Zhenxing, GAO Xiang, LIN Hang, LIN Hong |
| Jazyk: |
čínština |
| Rok vydání: |
2021 |
| Předmět: |
|
| Zdroj: |
Zhongguo shipin weisheng zazhi, Vol 33, Iss 03, Pp 383-391 (2021) |
| Druh dokumentu: |
article |
| ISSN: |
1004-8456 |
| DOI: |
10.13590/j.cjfh.2021.03.026 |
| Popis: |
As the incidence of global food allergies increases year-by-year, food allergic diseases have become a growing concern in food safety and public health issue circles. In this paper, the characteristics of food allergens, allergenicity mechanism, clinical manifestations, common allergenic foods, and main exposure sources were introduced. The formulation method and the latest adjustment of food allergen threshold and reference dose were summarized, and several internationally recognized risk assessment method of food allergens were also summarized, which provides the theoretical basis for the next step of food allergy risk assessment in our country. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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