title: [Masked and labelled food allergens].
abstract: Several food proteins are used as food additives or may be contained in foods as contaminants. These masked allergens are at high risk of inducing severe clinical reactions: acute asthma, laryngeal angioedema, anaphylactic shock or even death. The present regulation requires labelling only if the level of food ingredients is superior to 25% of the final product. Several immunologic methods can detect low levels of proteins, equal or inferior to 2%. However a level of 1% or less may be noxious, suggesting a need for a specific line of food products which could be guaranteed free of ... and which might be recommended to patients with food allergy.
authors.affiliation: Service de Médecine D, Hôpital Central, Nancy.
authors.forename: D A
authors.initials: DA
authors.lastname: Moneret-Vautrin
authors.forename: G
authors.initials: G
authors.lastname: Kanny
mesh_terms: D000485:Allergens; D004044:Dietary Proteins / Q000276:immunology; D005512:Food Hypersensitivity / Q000276:immunology*; D005515:Food Labeling; D006801:Humans
chemical_list: D000485:Allergens; D004044:Dietary Proteins