Adverse reactions to food and food ingredients (2000)

This report by the COT considers adverse reactions to food both of immune origin (food allergy) and non-immune origin (food intolerance).

The report was drafted by a specially constituted Working Group of the Committee with the following terms of reference:

  • to consider whether the incidence and prevalence of adverse reactions to foods and ingredients are changing;
  • to consider those foods identified as commonly causing adverse reactions and rank them separately for prevalence, potency and severity of reaction;
  • to consider the underlying mechanisms;
  • to identify factors, both genetic and environmental, which may increase the risk to health.
Related pages