Adverse reactions to food and food ingredients

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.