Abstract

This review identifies and explores the current issues around different types of novel foods and allergy concerns. An important issue relates to the observation that risk estimates associated with novel foods may differ depending on whether more emphasis is placed by the individual on the results of technical risk assessment or on an individual's perceptions of risk associated with different hazards. Consumer perceptions of benefits associated with novel foods also vary. Perceptions of what constitutes both risk and benefit appear to be important determinants of consumer acceptability of particular products. One conclusion that can be made is that novel foods have the potential to contribute to food allergy management, but that consumer acceptance is likely to differ according to the preferences of individual consumers. It is concluded that some novel foods may result in improvements on the quality of life of food allergic patients, whereas others may result in the development of further socio-economic problems