Prioritisation of allergenic foods with respect to public health relevance Report from an ILSI Europe Food Allergy Task Force Expert Group.

Geert Houben, Peter Burney, Chun-Han Chan, Rene Crevel, Anthony Dubois, Roland Faludi*, Rinke Klein Entink, Andre Knulst, Steve Taylor, Stefan Ronsmans

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

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Regulators and risk managers in general need to decide whether an allergenic food or ingredient is of such public health importance that it needs to be actively managed. There is therefore a need to scale the relative allergenicity of foods and ingredients according to the hazards they pose. Objective criteria increase transparency and trust in this decision-making process and its conclusions. This paper proposes a framework that allows categorisation and prioritisation of allergenic foods according to their public health importance. The challenge is to find a basis on which the allergenicity of foods can best be described and a method to combine the relevant measures of allergenicity into a scoring system that prioritises allergenic foods on the basis of their public health relevance. The framework is designed in accordance with the generic risk analysis principles used in food safety and can be used by regulators to decide whether or not a specific allergenic food or ingredient is of sufficient public health importance that it warrants regulation (i.e. mandatory labelling) when used in the production of food products. (C) 2016 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (

Original languageEnglish
Pages (from-to)8-18
Number of pages11
JournalFood and chemical toxicology
Publication statusPublished - Mar-2016


  • Allergenicity scaling
  • Allergenic foods
  • Public health importance
  • Risk management
  • Prioritization
  • Labelling

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