Objective
Symptoms of food allergy range from mild oral symptoms to life-threatening anaphylactic shocks. Besides treating the symptoms, the only form of treatment is avoidance of contact between the allergens in the offending food and the patient. Others and we have reduced the allergens in foods by physic-chemical methods, but this has only been partly successful. Genetically modified low-allergenic plants may be an alternative, but the risk of exposure to hidden allergens in unsuspected foods remains. To allow for risk assessment at several levels in the community, we aim to quantitatively describe symptom-eliciting allergen dosages, and to develop sensitive assays allowing producers, authorities and finally the individual consumer/patient to measure allergens in foods. Cereals and legumes are selected for the study, comprising clinical studies, characterization of native allergens, production of recombinant allergens and new analyses.
Fields of science (EuroSciVoc)
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques.
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques.
- medical and health sciencesclinical medicineallergologyfood allergy
- agricultural sciencesagriculture, forestry, and fisheriesagriculturegrains and oilseedscereals
- agricultural sciencesagriculture, forestry, and fisheriesagriculturegrains and oilseedslegumes
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Call for proposal
Data not availableFunding Scheme
CSC - Cost-sharing contractsCoordinator
2100 KOEPENHAGEN
Denmark