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How does dose impact on the severity of food-induced allergic reactions, and can this improve risk assessment for allergenic foods?


Dubois, A E J; Turner, P J; Hourihane, J; Ballmer-Weber, B; Beyer, K; Chan, C -H; Gowland, M H; O'Hagan, S; Regent, L; Remington, B; Schnadt, S; Stroheker, T; Crevel, R W R (2018). How does dose impact on the severity of food-induced allergic reactions, and can this improve risk assessment for allergenic foods? Allergy, 73(7):1383-1392.

Abstract

Funding informationThis work was conducted by an expert group of the European branch of the International Life Sciences Institute, ILSI Europe. This publication was coordinated by the Food Allergy Task Force. Industry members of this task force are listed on the ILSI Europe website at http://ilsi.eu/task-forces/food-safety/food-allergy/. Experts are not paid for the time spent on this work; however, the nonindustry members within the expert group were offered support for travel and accommodation costs from the Food Allergy Task Force to attend meetings to discuss the manuscript and a small compensatory sum (honorarium) with the option to decline. The expert group carried out the work, that is collecting/analysing data/information and writing the scientific paper separate to other activities of the task force. The research reported is the result of a scientific evaluation in line with ILSI Europe's framework to provide a precompetitive setting for public‐private partnership. ILSI Europe facilitated scientific meetings and coordinated the overall project management and administrative tasks relating to the completion of this work. For further information about ILSI Europe, please email info@ilsieurope.be or call +3227710014. The opinions expressed herein and the conclusions of this publication are those of the authors and do not necessarily represent the views of ILSI Europe nor those of its member companies or any regulatory authority.

Abstract

Funding informationThis work was conducted by an expert group of the European branch of the International Life Sciences Institute, ILSI Europe. This publication was coordinated by the Food Allergy Task Force. Industry members of this task force are listed on the ILSI Europe website at http://ilsi.eu/task-forces/food-safety/food-allergy/. Experts are not paid for the time spent on this work; however, the nonindustry members within the expert group were offered support for travel and accommodation costs from the Food Allergy Task Force to attend meetings to discuss the manuscript and a small compensatory sum (honorarium) with the option to decline. The expert group carried out the work, that is collecting/analysing data/information and writing the scientific paper separate to other activities of the task force. The research reported is the result of a scientific evaluation in line with ILSI Europe's framework to provide a precompetitive setting for public‐private partnership. ILSI Europe facilitated scientific meetings and coordinated the overall project management and administrative tasks relating to the completion of this work. For further information about ILSI Europe, please email info@ilsieurope.be or call +3227710014. The opinions expressed herein and the conclusions of this publication are those of the authors and do not necessarily represent the views of ILSI Europe nor those of its member companies or any regulatory authority.

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Item Type:Journal Article, refereed, further contribution
Communities & Collections:04 Faculty of Medicine > University Hospital Zurich > Dermatology Clinic
Dewey Decimal Classification:610 Medicine & health
Uncontrolled Keywords:Immunology, Immunology and Allergy
Language:English
Date:2018
Deposited On:30 Aug 2018 06:27
Last Modified:31 Aug 2018 23:52
Publisher:Wiley-Blackwell Publishing, Inc.
ISSN:0105-4538
OA Status:Green
Free access at:PubMed ID. An embargo period may apply.
Publisher DOI:https://doi.org/10.1111/all.13405
PubMed ID:29331070

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