2.1d What are the risk factors for the development of food allergies?
Background
Single exposures to food and feed hazards can give rise to severe ill health and for certain chemical, radiological and food hypersensitivity hazards, repeated exposures from our diet can also build to contribute to long term health effects.
Such hazards may naturally be present within certain foods and feed or may occur from contamination, for example, from the production environment or from manufacturing processes. In the UK, up to 2.4 million adults are living with a diagnosed food allergy, and 600,000 people have Coeliac Disease and the FSA wants to improve the quality of life for people living with food hypersensitivities and support them to make safe and informed choices to effectively manage risk.
The overarching aim of this research priority is to provide evidence to support effective risk management decisions by ensuring the risk analysis process is informed by independent, science-led risk assessment and socio-economic analytical evidence.
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Related UKRI funded projects
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MICA: Identifying risks for severe life-threatening allergic reactions to foods (IRIS-Allergy)
Food allergy affects up to 3% of adults and 6% of children in the UK, and causes serious reactions (anaphylaxis) which can be fatal. Key to management is dietary avoidance; despite this, accidental reactions are common. ...
Funded by: MRC
Lead research organisation: Imperial College London
Why might this be relevant?
This project specifically focuses on identifying risk factors for severe life-threatening allergic reactions to foods, which directly addresses the question about risk factors for the development of food allergies.
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Improved diagnostics in food allergy (ID-in-FA) Study
Food allergy is an increasing public health issue, affecting up to 2% of adults and 6% of children in the UK. It is the most common cause of life-threatening allergic reactions (anaphylaxis). An allergic reaction is a co...
Funded by: MRC
Lead research organisation: Imperial College London
Why might this be relevant?
While this project focuses on improved diagnostics in food allergy, it does not directly address the question about risk factors for the development of food allergies, but it does provide relevant information about diagnosing food allergies.
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MRC Transition Support CSF Alexandra Santos
The symptoms of food allergy (FA) result from the release of certain substances by cells of the immune system, called mast cells and basophils, triggered by the interaction between allergy antibodies (called IgE) and foo...
Funded by: MRC
Lead research organisation: King's College London
Why might this be relevant?
This project focuses on developing new blood tests for diagnosing food allergies, which is related to the question about risk factors for the development of food allergies, but does not directly address the risk factors themselves.