Understanding Precautionary Allergen Labeling (PAL) Preferences Among Food Allergy Stakeholders

PEDIATRICS ◽  
2021 ◽  
Vol 148 (Supplement 3) ◽  
pp. S31-S32
Author(s):  
Karla L. Davis
Keyword(s):  
Food Allergy ◽  
Allergen Labeling

A Review on Identified Major Food Allergens: Characteristics and Role in Food Allergy

2017 ◽  
Vol 54 (3) ◽  
pp. 346
Author(s):  
Chhavi Arya ◽  
Chetna Jantwal
Keyword(s):  
Food Allergy ◽  
Food Allergies ◽  
Allergic Reactions ◽  
Food Allergens ◽  
Food Groups ◽  
Consumer Protection Act ◽  
Major Food ◽  
Life Threatening ◽  
Major Allergens ◽  
Allergen Labeling

Food allergens are the substances present in food that cause food allergy. Human body reactions to food allergens range from mild to severe life threatening anaphylactic shock. At least seventy different foods have been reported to cause allergic reactions and several other foods have been identified which have the potential to provoke allergic reactions. Majority of the identified food allergens are proteins. The Food Allergen Labeling and Consumer Protection Act (FALCPA) identifies eight major food groups i.e. milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans as major allergy causing foods. These eight foods are believed to account for 90 per cent of food allergies and are responsible for most serious reactions to foods. Several studies have been done which identify the major allergens in various foods. The present paper attempts to review the major allergens present in various food.

scholarly journals Glycation end products and technological aspects of reducing immunogenicity of specialized food products for nutrition of athletes

Food systems ◽  
2022 ◽  
Vol 4 (4) ◽  
pp. 278-285
Author(s):  
I. V. Kobelkova ◽  
M. M. Korosteleva ◽  
D. B. Nikityuk ◽  
M. S. Kobelkova
Keyword(s):  
Food Allergy ◽  
Maillard Reaction ◽  
The United States ◽  
The Body ◽  
Food Allergies ◽  
Consumer Protection Act ◽  
Heat Treated ◽  
Glycation End Products ◽  
End Products ◽  
Allergen Labeling

Food allergy, which affects about 8% of children and 5% of adults in the world, is one of the major global health problems, and allergen control is an important aspect of food safety. According to the FALCPA (Food Allergen Labeling and Consumer Protection Act of 2004 FDA), more than 160 foods can cause allergic reactions, with eight of them responsible for 90% of all food allergies in the United States, including milk, eggs, wheat, peanuts, soybeans, tree nuts, crustaceans and fish, also known as the Big 8. Most foods that are sources of obligate allergens are heat treated before consumption, which can trigger the Maillard reaction, which produces glycation end products. Symptoms of food sensitization are known to significantly affect the quality of life, gut microbial diversity and adaptation potential. In particular, in athletes, this can be expressed in a decrease in the effectiveness of the training process, which leads to poor endurance and athletic performance. In this regard, it seems relevant to study the effect of the Maillard reaction and AGEs on the immunogenicity of proteins and the possible relationship between these compounds and food allergy, as well as to develop measures to prevent the adverse effect of allergens on the body of a professional athlete and any other consumer.

scholarly journals Food Allergy: Labelling and exposure risks

2020 ◽  
Vol 2 (1) ◽  
pp. 115-118
Author(s):  
Nora Odisho ◽  
Tara F. Carr ◽  
Heather Cassell
Keyword(s):  
Food Allergy ◽  
Food Allergen ◽  
The United States ◽  
Food Labels ◽  
Consumer Protection Act ◽  
United States Food ◽  
States Food ◽  
Packaged Foods ◽  
Exposure Risks ◽  
Allergen Labeling

In the United States, food allergen labeling is regulated by the U.S. Food and Drug Administration with the implementation of the Food Allergen Labeling and Consumer Protection Act in 2006 that requires packaged foods to clearly indicate the presence of any milk, egg, peanut, tree nuts, wheat, soybeans, fish, and crustacean shellfish. Educating patients and their families how to read food labels includes reading the ingredients list as well as the declaration statement that begins with “Contains.” In addition, there is widespread use of precautionary advisory labeling, and patients should be counseled that these precautionary statements are not mandatory and not regulated and, therefore, do not necessarily identify foods with allergen contamination. An allergic reaction to undeclared food allergens as well as complacency with label reading, including precautionary advisory statements, remains a relevant risk for patients with food allergy.

Managing Food Allergens in the U.K. Retail Supply Chain

2018 ◽  
Vol 101 (1) ◽  
pp. 45-55 ◽  
Author(s):  
Michael J Walker ◽  
M Hazel Gowland ◽  
John Points
Keyword(s):  
Risk Assessment ◽  
Food Allergy ◽  
Legal Framework ◽  
Competitive Environment ◽  
Food Allergens ◽  
Web Based ◽  
Control Team ◽  
Food And Drink ◽  
Allergen Analysis ◽  
Allergen Labeling

Abstract The U.K. food and grocery market is highly significant financially and dominated by 10 retailers within a regulated and extremely economically competitive environment. We summarize the approach of U.K. retailers to allergen risk assessment (RA) and risk management (RM) within the U.K. legal framework and explore public visibility of retailers’ allergen policies. RA and RM of allergens appear effective in curtailing retail-triggered severe food allergy reactions. However, allergen recalls remain high, precautionary allergen labeling (PAL) remains an area of confusion, and there is no consistent Web-based provision of information for consumers who have allergies. Resolution of PAL awaits an agreed-on threshold framework, but a key challenge is to engage with patients and gain their trust rather than thrust education at them. It would be helpful for retailers to publish their allergen RA and RM policies. A target should be agreed on between government and retailers for a reduction in the proliferation of PAL wording variants by a given date within the next 3 years. A further hurdle is potentially flawed allergen analysis—development of reference methods and reference materials are acknowledged needs. Laboratories should report allergen results in an informative manner, communicating uncertainty and caveats. Ideally a laboratory representative would be included on any incident control team. Efforts must continue to standardize preparedness for protecting and defending food and drink from deliberate attack.

scholarly journals Japanese Food Allergen Labeling Regulation: An Update

2018 ◽  
Vol 101 (1) ◽  
pp. 8-13 ◽  
Author(s):  
Masahiro Shoji ◽  
Reiko Adachi ◽  
Hiroshi Akiyama
Keyword(s):  
Food Allergy ◽  
Food Allergen ◽  
Threshold Value ◽  
Food Allergens ◽  
Detection Criterion ◽  
Opportune Time ◽  
Allergen Protein ◽  
Prepackaged Foods ◽  
Set Up ◽  
Allergen Labeling

Abstract The Japanese food allergen labeling regulation was designed to match real Japanese food allergy circumstances and also to be enforced effectively; thus, (1) regulated food allergens were selected by prevalence and seriousness according to food allergy surveys in Japan; (2) the detection criterion for ELISA monitoring, 10 μg food allergen protein/g (or mL) food, was set up as the threshold value to regulate commercial prepackaged foods; and (3) official food allergen analytical methods, which can determine the threshold value accurately, were developed. These three points are distinctive from other countries. Furthermore, as an on-going project, the regulation has been amended according to food allergy circumstances and requirements of society. This paper presents recent changes regarding the Japanese food allergen labeling regulation. To date, the Japanese food allergen labeling regulation has been enforced for more than 15 years and seems to be working effectively. Now would be an opportune time to review the regulation for its next level of development.

Prevalence of food allergy and perceptions on food allergen labeling in school foodservice among Korean students

2013 ◽  
Vol 1 (3) ◽  
pp. 227 ◽  
Author(s):  
Ah-Hyun Lee ◽  
Kyu-Earn Kim ◽  
Kyung-Eun Lee ◽  
Seong-Hui Kim ◽  
Tae-Whan Wang ◽  
...  
Keyword(s):  
Food Allergy ◽  
Food Allergen ◽  
Korean Students ◽  
School Foodservice ◽  
Allergen Labeling
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