Food Allergen Thresholds of Reactivity

Steve L. Taylor, Jonathan O.B. Hourihane

Research output: Chapter in Book/Report/Conference proceedingChapter

13 Scopus citations
Original languageEnglish (US)
Title of host publicationFood Allergy
Subtitle of host publicationAdverse Reactions to Foods and Food Additives, Fourth Edition
PublisherBlackwell Publishing Ltd
Pages82-89
Number of pages8
ISBN (Print)9781405151290
DOIs
StatePublished - Jan 15 2009

Keywords

  • "Allergen-free" products in markets
  • Allergic responses - sensitization and elicitation phases
  • Clinical trials using low-dose challenges
  • Double-blind, placebo-controlled food challenge (DBPCFC)
  • Food allergen thresholds of reactivity
  • Food industry and threshold information regulatory uses
  • Governmental regulatory agencies and population-based thresholds

ASJC Scopus subject areas

  • Medicine(all)

Cite this

Taylor, S. L., & Hourihane, J. O. B. (2009). Food Allergen Thresholds of Reactivity. In Food Allergy: Adverse Reactions to Foods and Food Additives, Fourth Edition (pp. 82-89). Blackwell Publishing Ltd. https://doi.org/10.1002/9781444300062.ch6