Precautionary allergen labelling following new labelling practice in <scp>A</scp>ustralia

Zurzolo, G.; Mathai, Michael L.; Koplin, Jennifer J.; Allen, Katrina J.

doi:10.1111/jpc.12138

Cited by 50 publications

(41 citation statements)

References 16 publications

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“…Past research has shown that more than 70% of supermarket products contain PAL statements [1]. This high prevalence has led consumers to choose a gradient level of risk based on the wording of the precautionary statements.…”

Section: Perceptions Of the Food Allergic Consumer Regarding Precautimentioning

confidence: 99%

“…Australian industry bodies developed a system for risk assessment by industry called the Voluntary Incidental Trace Allergen Labelling (VITAL) which was launched in 2007. By 2011, approximately 19% of packaged goods were using VITAL [1]. VITALrecently revised as VITAL 2.0 -was developed by the Australian Food and Grocery Council and is now overseen by the Allergen Bureau.…”

Section: Introductionmentioning

confidence: 99%

“…It continues to be used by the food manufacturing industry to alert the food allergic consumer that cross-contact may have occurred during supply chain procedures or the manufacturing process. Industry use of PAL is abundant in most areas of the world resulting in consumers being confused and discrediting the statements [1]. In addition there are differences of opinion amongst healthcare professionals about how to advise the food allergic consumer regarding PAL statements.…”

Section: Introductionmentioning

confidence: 99%

“…The Allergen Bureau is an initiative of the Australian Food and Grocery Council and operates on a membership basis. The objective of the Allergen Bureau is to share information and experience within the food industry on the management of food allergens [1].…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Is advising food allergic patients to avoid food with precautionary allergen labelling out of date?

Zurzolo

Courten

Koplin

et al. 2016

Current Opinion in Allergy &Amp; Clinical Immunology

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New studies have shown the confusion that currently exists in regard to PAL for the healthcare professional and the consumer alike. The studies have also highlighted certain gaps in the literature that, once addressed, will improve the uniformity of PAL and provide the healthcare professional with appropriate advice which they can in turn relay to the allergic consumer. Because of the global supply of food products there is a need for an international approach in improving PAL.

show abstract

Section: Perceptions Of the Food Allergic Consumer Regarding Precautimentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Is advising food allergic patients to avoid food with precautionary allergen labelling out of date?

Zurzolo

Courten

Koplin

et al. 2016

Current Opinion in Allergy &Amp; Clinical Immunology

View full text Add to dashboard Cite

show abstract

“…In an Australian study, 65% of products had precautionary labels for an allergen that was not listed in the ingredients 70. There is a high degree of consumer confusion when it comes to food labeling, with less than 5% of the general population able to correctly identify more than 50% of the terms associated with a given allergen 71.…”

Section: Methodsmentioning

confidence: 99%

Diagnosis and management of food allergies: new and emerging options: a systematic review

O’Keefe¹,

Schryver²,

Mill³

et al. 2014

JAA

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It is reported that 6% of children and 3% of adults have food allergies, with studies suggesting increased prevalence worldwide over the last few decades. Despite this, our diagnostic capabilities and techniques for managing patients with food allergies remain limited. We have conducted a systematic review of literature published within the last 5 years on the diagnosis and management of food allergies. While the gold standard for diagnosis remains the double-blind, placebo-controlled food challenge, this assessment is resource intensive and impractical in most clinical situations. In an effort to reduce the need for the double-blind, placebo-controlled food challenge, several risk-stratifying tests are employed, namely skin prick testing, measurement of serum-specific immunoglobulin E levels, component testing, and open food challenges. Management of food allergies typically involves allergen avoidance and carrying an epinephrine autoinjector. Clinical research trials of oral immunotherapy for some foods, including peanut, milk, egg, and peach, are under way. While oral immunotherapy is promising, its readiness for clinical application is controversial. In this review, we assess the latest studies published on the above diagnostic and management modalities, as well as novel strategies in the diagnosis and management of food allergy.

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Allergens labeling on French processed foods – an Oqali study

Battisti

Chambefort

Digaud

et al. 2017

Food Science & Nutrition

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The French Observatory of Food Quality (Oqali) aims at collecting all nutritional data provided on labels of processed foods (nutritional information and composition), at branded products level, in order to follow nutritional labeling changes over time. This study carries out an overview of allergens labeling frequencies by distinguishing allergens used in recipes from those listed on precautionary statements, for the fourteen allergen categories for which labeling is mandatory according to European legislation. 17,309 products were collected, between 2008 and 2012, from 26 food categories. Products were classified per family and type of brand (national brands, retailer brands, entry‐level retailer brands, hard discount, and specialized retailer brands). Allergenic ingredients were identified from ingredients lists and precautionary statements. 73% of the 17,309 products studied contained at least one allergen in their ingredients list and 39% had a precautionary statement for one or more allergens. Milk (53%), gluten (41%), and egg (22%) were the most commonly used allergens in ingredients lists. For precautionary statement, nuts (20%), egg (14%), peanut (13%), soybean (12%), and milk (11%) were the most common allergens listed. Precautionary statement was most frequently found among first‐price products (hard discount and entry‐level retailer brands). National brands seemed to use it less frequently. For all these results, differences depended both on food categories and allergen categories. This study will enable to follow allergens labeling and their use as ingredients over time, particularly by assessing an hypothetical increase in allergens presence in processed food.

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Precautionary allergen labelling following new labelling practice in Australia

Abstract: The use of precautionary labelling for peanut, tree nuts and egg remained high. The uptake of the Voluntary Incidental Trace Allergen Labelling 'May be present' statement was low in comparison with other precautionary statements, but there has been an increase since 2009.

Cited by 50 publications

References 16 publications

Is advising food allergic patients to avoid food with precautionary allergen labelling out of date?

Is advising food allergic patients to avoid food with precautionary allergen labelling out of date?

Diagnosis and management of food allergies: new and emerging options: a systematic review

Allergens labeling on French processed foods – an Oqali study

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