Towards a food-allergy-free world

Food allergy is one of the most common health disorders in the western world. It affects about three per cent of the total population. Food allergy is potentially lethal, and its health impact is higher than that posed by all known chemicals and microbes in food. It is also higher than that of many other disorders and diseases. Additionally, food allergy’s economic impact is immense. Consider, for instance, the high number of emergency hospital visits, even hospitalisations, that are due to food-allergy reactions. And despite the food industry’s huge investments in preventive measures, between 30 and nearly 50 per cent of all food recalls are allergen-related. To reduce society’s food allergy burden, three things must be done. First, we need to adequately manage existing food allergies and exposure to allergens. Second, we must prevent the emergence of allergies to new foods. And, third, cures must be found for food-allergy sufferers, and people must be protected from developing food allergies. During the past 10 years, huge strides have been made. We have better understanding of the risks associated with allergenic foods and proteins, the effects they have on food-allergy sufferers and how we can assess and manage the risks associated with food allergy. TNO is now a world leader in this area. Today, science and technology have reached the stage in which there is a sufficient basis to develop the remaining necessary solutions. In collaboration with universities, clinical centres, patient organisations, authorities and the food industry, the multidisciplinary and non-profit TNO Shared Research Program Food Allergy is aiming high. It intends to dispel remaining existing hurdles and realise necessary innovations to keep us firmly on course Towards a Food-Allergy-Free World. And all by 2030.