Food hygiene and allergies
A food allergy is an excessive, inappropriate response of the body to certain substances present in the environment.
As shown in the Afssa report (Food Allergies 2002 - Allergies alimentaires, état des lieux et propositions d'orientations - only available in french) the prevalence of food allergies is increasing: 3.2% of the population suffers from active food allergies.
The appearance of genetically modified plants may have an impact on allergies. Afssa has endeavoured to understand their consequences on the risks of allergy.

The increase in the prevalence of food allergies and the emergence of allergies to new foods led in January 2001 to the formation of the Allergy vigilance network.
A surveillance system allows a degree of responsiveness to the possible emergence of new allergies.

Allergies and intolerence
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Opinions and/or reports related to this topic (mainly in french) :
Recommended Dietary Allowances (DRAs)
Food surveys
Food contaminants Risk assessment
Food hygiene & allergies
Food allergie and labelling
Allergie and school meals
Allergie and GMO
Observatory on Pesticide Residues
French Total Diet Studies (EAT)
Hygiene alimentaire
Nutrition Composition
Physico-chemical risk
Mineral water and drinking water
Studies and surveys on Food
Human food
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Food surveys  Physico-chemical risk  Studies and surveys on food  Nutrition  Allergie and gmo  Allergies and intolerence  Food contaminants risk assessment  Allergie and school meals  Food hygiene & allergies  Food allergie and labelling  Food hygiene & biological risks  Consumers area  Water  French total diet studies (eat)   Observatory on pesticide residues  Homepage  Recommended dietary allowances (dras)