The prevalence of precautionary labelling remains high. This prevalence restricts food choices, in some cases perhaps unnecessarily, for food allergic consumers. During processing, cross-contamination does often occur in food products due to the way that modern processing facilities operate; however, zero risk of cross contamination is not a realistic expectation. There is evidence to suggest that threshold levels below which reactions are not provoked in allergic individuals do exist and these have been established in the literature for peanuts. Additional information such as understanding threshold levels will be important to this field of research. The data that will be obtained from future clinical trials will help to underpin action plans for precautionary labelling. This paper will review the current literature that is available regarding: consumer behaviour and attitudes regarding precautionary labelling; risk to the consumer and analytical results of products that bear advisory labelling; the current debate regarding whether a tolerable level of risk can be obtained in food allergy; and finally, the newly introduced Voluntary Incidental Trace Allergen Labelling (VITAL) system operating in Australia.
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http://dx.doi.org/10.1007/s11882-012-0263-6 | DOI Listing |
Food Chem Toxicol
January 2025
TNO, The Netherlands Organisation for Applied Scientific Research, Utrecht, the Netherlands; University Medical Center Utrecht, Utrecht University, the Netherlands.
Insight into symptoms at low doses of protein from priority allergenic foods may support decision making and acceptance of harmonized reference doses for Precautionary Allergen Labeling (PAL). Symptoms were extracted from double-blind placebo-controlled food challenges underlying the full range Eliciting Dose (ED) distributions (Houben et al., 2020).
View Article and Find Full Text PDFWorld Allergy Organ J
January 2025
Allergy Unit, Bambino Gesù Children's Hospital, IRCCS, Rome, Italy.
Background: Children allergic to milk and egg, but tolerant to baked products, display higher reactivity thresholds than the general population of children allergic to milk and egg. We sought to verify the reactivity thresholds of milk- and egg-allergic children who also react to baked milk and baked egg, respectively.
Methods: We retrospectively assessed consecutive oral food challenge (OFC) for baked milk and egg between January 2018 and March 2022 in a population of baked milk- and baked-egg allergic children.
J Korean Med Sci
December 2024
Department of Pediatrics, Ajou University School of Medicine, Suwon, Korea.
J Food Sci
December 2024
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi, China.
Food allergy is a significant public health concern and food safety issue. Deriving from classical toxicology principle, the food allergen risk assessment has been considered a science-based strategy to identify, quantify, and manage the food allergy risks as such risk represent a significant food safety. Moreover, the implication of the precautionary allergen labeling in most jurisdictions is voluntary, resulting potential risk to allergic consumers.
View Article and Find Full Text PDFClin Transl Allergy
December 2024
Charite Univeritätsmedizin Berlin, Berlin, Germany.
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