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Review of statutory and voluntary labelling of food allergens*

Published online by Cambridge University Press:  07 March 2007

Mark Boden ,
Ruth Dadswell  and
Sue Hattersley
Mark Boden
Affiliation:
Food Standards Agency, Aviation House, 125 Kingsway, London WC2B 6NH, UK
Ruth Dadswell
Affiliation:
Food Standards Agency, Aviation House, 125 Kingsway, London WC2B 6NH, UK
Sue Hattersley*
Affiliation:
Food Standards Agency, Aviation House, 125 Kingsway, London WC2B 6NH, UK
*
†Corresponding author: Mrs Sue Hattersley, fax +44 20 7276 8513, email [email protected]
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Abstract

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Food allergy represents an increasingly important health problem, with prevalence in Western Europe continuing to rise. While some reactions are mild, others can include life-threatening anaphylactic shock. It is estimated that food allergies affect 1–2% of the adult population and ≤8% of children. Relatively few foods are to blame for a large majority of allergic reactions to food in the UK, with most reactions being to milk, eggs, peanuts (Arachis hypogea), nuts, fish, shellfish, soyabean, sesame (Sesamum indicum L.) and wheat. There is currently no cure for food allergy and the few available treatments are focused on relieving the specific symptoms. Consumers with food allergies and food intolerances rely on food labelling to enable them to make informed choices about the foods they eat. Whilst there have recently been important advances in the labelling of food allergens, these advances relate only to requirements for the labelling of the deliberate use of specified food allergens in foods sold pre-packed. In other areas the development of guidance for food manufacturers and retailers on how to assess the risks of possible allergen cross-contamination during food production and manufacture, and then to determine appropriate advisory labelling, is well advanced. Work to address the issue of how to provide appropriate allergen information for foods sold loose, or in catering establishments, is also in progress.

Keywords

Food allergensLabellingLegislationVoluntary guidance
Type
Symposium on ‘Reacting to allergy’
Information
Proceedings of the Nutrition Society , Volume 64 , Issue 4 , November 2005 , pp. 475 - 480
Copyright
Copyright © The Nutrition Society 2005

Footnotes

*

The opinions expressed in the present paper reprsent the opinions of the authors and do not represent the views of the Food Standards Agency.

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