date:Nov 02, 2012
Some progress is being made to develop international reference values for food allergens to minimise the risk of allergic reactions, said the Food Standard Agencys (FSA) chief scientist Dr Andrew Wadge.
His annual report, published last month, showed more than twice as many people are being hospitalised due to food allergies as they were a decade ago.
The FSAs General Advisory Committee on Science (GACS) was told yesterday (Wednesday, October 31), that the absence of action levels for allergen