Poor understanding of allergen labelling by allergic and non-allergic consumers.

Background: Understanding consumers' interpretation of allergy information is crucial for effective food safety policies. We evaluated consumer understanding of allergy information on foods in controlled, experimental studies.

Method: Using 18 packaged foods, we evaluated consumer understanding of information about allergens in two experiments: First, a comparison of foods with no stated allergen versus allergen as a stated ingredient versus a precautionary allergen label (PAL); second, a comparison of three common variants of PAL.

Allergen labelling: Current practice and improvement from a communication perspective.

Background: Allergen information on product labels is crucial in food allergy management, though inadequacy in current labelling practices is one of the major causes for accidental reactions upon consuming prepacked food products.

Objective: This study analyses current status of communicating allergen information on food labels and provides practical recommendations for improving the label format based on communication theory.

Methods: Product labels (N 288) of seven food categories from private label products and brands were obtained at three retailers in the Netherlands.

Allergen risk assessment: Food intake levels of the general population represent those of food allergic patients.

Unintentional intake of allergens through food products poses a daily risk for allergic patients. Models estimating the risk of reactions mostly use intake data from general population surveys. Our study evaluates the comparability of food intake levels in the general population to those in the food allergic population.

Potential cofactors in accidental food allergic reactions are frequently present but may not influence severity and occurrence.

Background: Cofactors, such as physical exercise and alcohol intake, might be associated with the severity or occurrence of food allergic reactions.

Objective: To gain insight into the frequency of presence of potential cofactors in accidental food allergic reactions in adults and to what extent these factors influence the severity and occurrence of allergic reactions.

Methods: A prospective cohort study was conducted, with a 1-year follow-up in adult patients with a physician-diagnosed food allergy.

Accidental food allergy reactions: Products and undeclared ingredients.

Background: Accidental allergic reactions to food are frequent and can be severe and even fatal.

Objective: We sought to analyze the culprit food products and levels of unexpected allergens in accidental reactions.

Methods: A prospective cohort study was conducted in adults (n = 157) with a physician-confirmed diagnosis of food allergy.