The United Nations Food and Agriculture Organisation and the World Health Organisation have published new guidelines for the examination of new biotech food products, to reduce the risk that they might cause dangerous allergic reactions. The two groups have recommended a more extensive methodology than has thus far existed, to check the danger of foods from ingredients made from sources with known allergic properties, as well as those with no known allergenicity. It includes an initial comparison of a protein's amino acid sequences with those of known allergens followed by more in-depth investigations. The guidelines are available on the Internet at