Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 289-299 |
| Journal | Trends in Food Science and Technology |
| Volume | 17 |
| Issue number | 6 |
| DOIs | |
| Publication status | Published - 2006 |
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Keywords
- genetically-modified foods
- dial telephone survey
- tree nut allergy
- quality-of-life
- social representation
- peanut allergy
- intolerance
- prevalence
- science
- safety
Cite this
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Novel foods and food allergies: A review of the issues. / van Putten, M.C.; Frewer, L.J.; Gilissen, L.J.W.J.; Gremmen, B.; Peijnenburg, A.A.C.M.; Wichers, H.J.
In: Trends in Food Science and Technology, Vol. 17, No. 6, 2006, p. 289-299.Research output: Contribution to journal › Review article › Academic › peer-review
TY - JOUR
T1 - Novel foods and food allergies: A review of the issues
AU - van Putten, M.C.
AU - Frewer, L.J.
AU - Gilissen, L.J.W.J.
AU - Gremmen, B.
AU - Peijnenburg, A.A.C.M.
AU - Wichers, H.J.
PY - 2006
Y1 - 2006
N2 - This review identifies and explores the current issues around different types of novel foods and allergy concerns. An important issue relates to the observation that risk estimates associated with novel foods may differ depending on whether more emphasis is placed by the individual on the results of technical risk assessment or on an individual's perceptions of risk associated with different hazards. Consumer perceptions of benefits associated with novel foods also vary. Perceptions of what constitutes both risk and benefit appear to be important determinants of consumer acceptability of particular products. One conclusion that can be made is that novel foods have the potential to contribute to food allergy management, but that consumer acceptance is likely to differ according to the preferences of individual consumers. It is concluded that some novel foods may result in improvements on the quality of life of food allergic patients, whereas others may result in the development of further socio-economic problems
AB - This review identifies and explores the current issues around different types of novel foods and allergy concerns. An important issue relates to the observation that risk estimates associated with novel foods may differ depending on whether more emphasis is placed by the individual on the results of technical risk assessment or on an individual's perceptions of risk associated with different hazards. Consumer perceptions of benefits associated with novel foods also vary. Perceptions of what constitutes both risk and benefit appear to be important determinants of consumer acceptability of particular products. One conclusion that can be made is that novel foods have the potential to contribute to food allergy management, but that consumer acceptance is likely to differ according to the preferences of individual consumers. It is concluded that some novel foods may result in improvements on the quality of life of food allergic patients, whereas others may result in the development of further socio-economic problems
KW - genetically-modified foods
KW - dial telephone survey
KW - tree nut allergy
KW - quality-of-life
KW - social representation
KW - peanut allergy
KW - intolerance
KW - prevalence
KW - science
KW - safety
U2 - 10.1016/j.tifs.2005.11.010
DO - 10.1016/j.tifs.2005.11.010
M3 - Review article
VL - 17
SP - 289
EP - 299
JO - Trends in Food Science and Technology
JF - Trends in Food Science and Technology
SN - 0924-2244
IS - 6
ER -