title: Labelling of potential allergens in food.
abstract: In order to avoid food that they cannot tolerate, consumers suffering from food allergy or intolerance need sufficient and correct, information about food products. Labelling requirements are not satisfactory in this regard. Registration of adverse reactions in Sweden show that out of 77 cases, 51 were a result of inadequate labelling, six cases were fatal and several others required hospitalization. International recommendations for the labelling of food (Codex Alimentarius, a joint WHO/FAO organization) do not require specification of ingredients in composite ingredients if the composite ingredient constitutes less than 25% of the food (25% rule). Some ingredients are declared by category names. Ingredients such as milk, eggs, nuts, peanuts, fish, cereals, etc., will not appear on the label in these cases. Amendments are being discussed with a view to providing allergic consumers with more adequate information. A lowered specification limit for declaring ingredients in composite ingredients is suggested, combined with the establishment of a list of certain specific potent allergenic ingredients that should always be specified if present. Although many measures are needed to improve the situation for the allergic consumer, appropriate labelling of each product is fundamental. Adequate labelling is an important prerequisite for secondary prevention, a necessary basis for other measures and in addition will increase knowledge, awareness and caution in food production.
authors.affiliation: Norwegian Food Control Authority, P.O. Box 8187 Dep., 0034 Oslo, Norway.
authors.forename: R
authors.initials: R
authors.lastname: Kjelkevik
authors.forename: U
authors.initials: U
authors.lastname: Edberg
authors.forename: I
authors.initials: I
authors.lastname: Malmheden Yman