Novel foods and food allergies: A review of the issues

Research output: Contribution to journalReview articleAcademicpeer-review

33 Citations (Scopus)

Abstract

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
Original languageEnglish
Pages (from-to)289-299
JournalTrends in Food Science and Technology
Volume17
Issue number6
DOIs
Publication statusPublished - 2006

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novel foods
food allergies
Food Hypersensitivity
Food
consumer attitudes
risk perception
risk estimate
consumer acceptance
quality of life
hypersensitivity
risk assessment
socioeconomics
Economics
Quality of Life

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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title = "Novel foods and food allergies: A review of the issues",
abstract = "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",
keywords = "genetically-modified foods, dial telephone survey, tree nut allergy, quality-of-life, social representation, peanut allergy, intolerance, prevalence, science, safety",
author = "{van Putten}, M.C. and L.J. Frewer and L.J.W.J. Gilissen and B. Gremmen and A.A.C.M. Peijnenburg and H.J. Wichers",
year = "2006",
doi = "10.1016/j.tifs.2005.11.010",
language = "English",
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pages = "289--299",
journal = "Trends in Food Science and Technology",
issn = "0924-2244",
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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 journalReview articleAcademicpeer-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

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JO - Trends in Food Science and Technology

JF - Trends in Food Science and Technology

SN - 0924-2244

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