摘要
随着全球食物过敏发生率的逐年升高,食物过敏性疾病已成为人们日益关注的食品安全和公共卫生问题。本文介绍了食物过敏原特性、致敏机制、临床表现、常见致敏食物及主要暴露来源等内容,概括了食物过敏原阈值及参考剂量的制定方法和最新调整情况,并总结了目前国际上公认的几种食物过敏原的风险评估方法,以期对下一步开展我国人群食物过敏风险评估提供理论依据。
As the incidence of global food allergies increases year-by-year, food allergic diseases have become a growing concern in food safety and public health issue circles. In this paper, the characteristics of food allergens, allergenicity mechanism, clinical manifestations, common allergenic foods, and main exposure sources were introduced. The formulation method and the latest adjustment of food allergen threshold and reference dose were summarized, and several internationally recognized risk assessment method of food allergens were also summarized, which provides the theoretical basis for the next step of food allergy risk assessment in our country.
作者
于闯
雍凌
李振兴
高翔
林航
林洪
YU Chuang;YONG Ling;LI Zhenxing;GAO Xiang;LIN Hang;LIN Hong(College of Food Science and Engineering,Ocean University of China,Shandong Qingdao 266003,China;China National Center for Food Safety Risk Assessment,Beijing 100022,China;The Affiliated Hospital of Qingdao University,Shandong Qingdao 266003,China)
出处
《中国食品卫生杂志》
CSCD
北大核心
2021年第3期383-391,共9页
Chinese Journal of Food Hygiene
基金
国家自然科学基金(31871719
31771892)
高层次人才队伍建设项目评估团队建设项目。
关键词
食物过敏
过敏原
阈值
风险评估
Food allergy
allergen
threshold
risk assessment
