Concentrations of undeclared allergens in food products can reach levels that are relevant for public health

Spanjersberg, M.Q.I.; Knulst, André C.; Kruizinga, Astrid G.; Duijn, G. Van; Houben, Geert F.

doi:10.1080/19440040903317513

Cited by 74 publications

(35 citation statements)

References 7 publications

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“…Both the location of the distribution of the MED and the proportion of the population consuming a food have a large influence on the number of allergic reactions predicted using this risk assessment model for allergens, whereas the statistical model used to fit the threshold (MED) distribution, the portion size of the food and using more "severe" reactions as the basis of the MED had a relatively minor influence under the conditions tested. The probabilistic model has been used to assess the impact of the presence of milk proteins in dark chocolate, following a report of an allergic reaction in a consumer (Spanjersberg et al, 2010).…”

Section: Probabilistic Modelsmentioning

confidence: 99%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

115

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Following a request from the Food Safety Authority of Ireland, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA Panel) was asked to deliver a scientific opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. In view of the request, the NDA Panel decided to update its previous opinions relative to food ingredients or substances with known allergenic potential listed in Annex IIIa of 2003/89/EC, as amended. These include cereals containing gluten, milk and dairy products, eggs, nuts, peanuts, soy, fish, crustaceans, molluscs, celery, lupin, sesame, mustard and sulphites. The opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. It includes information on the prevalence of food allergy in unselected populations, proteins identified as food allergens, cross-reactivities, the effects of food processing on the allergenicity of foods and ingredients, methods for the detection of allergens and allergenic foods, doses observed to trigger adverse reactions in sensitive individuals and risk assessment methodologies that have been used to derive individual and population thresholds for selected allergenic foods. The present opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. For each food ingredient or substance listed in Annex IIIa, it includes information on the prevalence of food allergy in unselected populations, on proteins identified as food allergens, on cross-reactivities, on the effects of food processing on the allergenicity of foods and ingredients, on methods for the detection of allergens and allergenic foods, and on doses observed to trigger adverse reactions in sensitive individuals.Immune-mediated adverse reactions to foods manifest with clinical signs and symptoms of variable severity and duration, which may affect different organs and systems. Anaphylactic reactions to food are IgE mediated and may occur at any age. Non-IgE-mediated food allergy includes a wide range of diseases, including protein-induced enterocolitis and eosinophilic oesophagitis.A careful family and clinical history are the basis for diagnosis of food allergy. Food diaries, skin prick tests (SPTs), allergen-specific IgE measurements, food elimination diets and food challenges are part of the standard protocol for the diagnosis of food allergy. A positive SPT indicates sensitisation to the tested food, but it is not diagnostic of food allergy. Allergen-specific serum IgE antibodies similarly denote sensitisation to a particular food, but they are not diagnostic without a clinical history or food challenge. The use of atopy patch tests for the diagnosis of food allergy is controversial. Other available tests have no current role in the diagnosis of food allergy. Diag...

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Section: Probabilistic Modelsmentioning

confidence: 99%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

115

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“…Kasein konnte in 45% der untersuchten Produkte ohne Spurenkennzeichnung für Milch nachgewiesen werden. In eigenen Untersuchungen zeigten die Autoren modellhaft unter Einsatz probabilistischer Methoden am Beispiel von Proben verschiedener Hersteller von Streuseln aus Bitterschokolade, einem in den Niederlanden beliebten Brotbelag, dass Milchproteine in nicht deklarierten Produkten Konzentrationen aufwiesen, die rechnerisch geeignet wären, bei 68% der Personen mit Kuhmilcheiweißallergie entsprechende Reaktionen auszulösen [14].…”

Section: Allergenspuren Durch Kreuzkontaktunclassified

Aktuelle Aspekte zur Risikobewertung von Allergenspuren in Lebensmitteln

Richter

Rubin

Lampen

2012

Bundesgesundheitsbl.

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In contrast to usual ingredients in processed packaged foodstuffs, there are no suitable and binding regulations for the labeling of unintentional allergen traces in these foods as yet. This situation is unsatisfactory in regard to the fact that even traces of undeclared "hidden" allergens can constitute a considerable health risk for food allergic consumers. Furthermore, the unintentional cross-contact (cross-contamination) of allergens is also an issue in regard to food manufacturer product liability and due diligence. Therefore, stakeholders consider imperative need for the scientific determination of maximum tolerable levels of allergen traces in order to establish thresholds for legally binding food labeling. In addition to conventional toxicological risk assessments, the risk assessment of allergen traces that would be necessary in this context nowadays also incorporates modern approaches such as benchmark procedures and probabilistic modeling and methods. The scientific debate concerning the establishment of safe threshold levels continues, and a consensus must still be reached.

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“…This type of assessment has been particularly useful in assessing public health threat from undeclared allergens in food (Spanjersberg et al 2010). Examination of products by quantitative testing can include using an ELISA test to detect and quantify levels of allergenic ingredients in foods.…”

Section: Quantitative Risk Assessment To Predict Allergenic Reactionsmentioning

confidence: 99%

“May Contain” Allergen Statements: Facilitating or Frustrating Consumers?

Soon

Manning

2017

J Consum Policy

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As a result of mandatory labelling legislation, major food allergens that commonly cause allergic reactions are declared on packaging. The usage of precautionary allergen labelling (PAL) on packaging is not regulated in all countries, and the food industry uses various forms of "may contain" labelling which firstly is often inconsistent and secondly over time may diminish the value of such advisory statements. Hence, the aims of this paper are to review the current industry usage of PAL and to provide recommendations on future use that are of value to academics, policy makers, food industry, and consumers. A case study example is used to illustrate the likely costs and benefits of improving the current PAL status by considering a "peanut-free" product and calculation using the Voluntary Incidental Trace Allergen Labelling (VITAL) calculator. Governance such as addressing the inconsistent usage of PALs, promoting the harmonization of language used in PALs, and improving PAL status to quantified PAL statements would be helpful in communicating risks to consumers, so they can make informed choices when purchasing food products.

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Concentrations of undeclared allergens in food products can reach levels that are relevant for public health

Cited by 74 publications

References 7 publications

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Aktuelle Aspekte zur Risikobewertung von Allergenspuren in Lebensmitteln

“May Contain” Allergen Statements: Facilitating or Frustrating Consumers?

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