Food Standards Agency
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Fifth Chief Scientific Adviser’s report launched

Focusing on food allergy and intolerance, the report explains the complex and evolving science behind food allergy and intolerance.

The fifth Chief Scientific Adviser’s report was launched on Friday 4th November at a Food Allergy and Intolerance Research Programme workshop in London.

'The science behind food allergy and intolerance is complex and evolving. Such wide-ranging evidence has led the FSA to commission and publish comprehensive systematic reviews within the area', said Professor Guy Poppy, the FSA’s Chief Scientific Adviser.

'On average, two children in every classroom will have a food allergy, and two thirds of food-related hospital admissions are due to food allergy-related conditions. This report serves to deliver and explain the latest science in the field, as well as debunk some of the myths that exist.' 

Prevalence of food hypersensitivity in the UK v3

Working in partnership

The FSA conducts  multidisciplinary work in cooperation with its partners, such as clinicians, academics, patients and public interest groups to name a few.

The report also highlights some specific projects that the FSA is funding in order to ensure the best possible advice is offered, supported by the best available evidence.

Implications of new food sources

New food sources bring with them the need to consider what impact they may have on food allergy and intolerance. The report ends with a look at what the implications of using insects as a food source may have on allergy and intolerance.

Read the Chief Scientific Adviser's report here:

Allergy and intolerance

Food allergies and intolerances are life changing. In the UK they affect around 8% of children and 2% of adults. In December 2014, the law on how allergen information is provided by food businesses changed, to make it easier when buying food or eating out with an allergy or intolerance.

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