Geert Houben

Professor of Food-borne Risk Factors for Allergic and Inflammatory Diseases

University Medical Center Utrecht, Utrecht University

Netherlands

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Geert Houben is a Professor of Food-borne Risk Factors for Allergic and Inflammatory Diseases at the University Medical Center Utrecht in the Netherlands. His research focuses on food allergy assessments, including trends in allergenicity risk evaluations and dietary impact on allergic reactions. He has published extensively on topics such as food compound intake in allergic individuals, precautionary allergen labeling, and assessment of novel food sources.

Articles (10)

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2025

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2025

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2025

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2024

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2023

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2023

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2023

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2023

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2023

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2023

Collaborators (4)

Kitty Verhoeckx

Ass Professor

University Medical Center Groningen

NETHERLANDS

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Leo Lentz

professor

Utrecht University

NETHERLANDS

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W.M. Blom

Netherlands Organisation for Applied Scientific Research

NETHERLANDS

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Steve Taylor

Professor Emeritus

University of Nebraska - Lincoln

UNITED STATES

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Geert Houben

Research Interests

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About

Articles (10)

Comparison of Food Compound Intake Between Food-Allergic Individuals and the General Population

Symptoms at population Eliciting Doses ≤ED05 for 11 priority allergenic foods are mild to moderate

Analysis of trends and allergenicity risk assessments in novel food approvals within the European Union between 2018 and 2023

Allergenicity assessment of new or modified protein-containing food sources and ingredients

Co-sensitization between legumes is frequently seen, but variable and not always clinically relevant

Precautionary allergen labeling: Current communication problems and potential for future improvements

The 50th percentile of the general population single eating occasion intake of food is optimal for the calculation of action levels for precautionary allergen labelling

Reviewing the Chinese-Specific Reference Amounts Study Conducted by Sun et al., 2022

Accidental allergic reactions to food in adolescents and adults: An overview of the factors involved and implications for prevention

Coupling food compounds data from FooDB and Phenol-Explorer to the Dutch food coding system NEVO: towards a novel approach to studying the role of food in health and disease

Collaborators (4)

Kitty Verhoeckx

Leo Lentz

W.M. Blom

Steve Taylor

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