LABELING OF POTENTIAL ALLERGENS IN FOOD

In order to avoid food that they cannot tolerate, consumers suffering from food allergy or intolerance need sufficient and correct, informat ion about food products. Labelling requirements are not satisfactory i n this regard. Registration of adverse reactions in Sweden show that o ut of 77 cases, 51 were a result of inadequate labelling, six cases we re fatal and several others required hospitalization. International re commendations for the labelling of food (Coder Alimentarius, a joint W HO/FAO organization) do not require specification of ingredients in co mposite 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, e tc., will not appear on the label in these cases. Amendments are being discussed with a view to providing allergic consumers with more adequ ate information. A lowered specification limit for declaring ingredien ts in composite ingredients is suggested, combined with the establishm ent of a list of certain specific potent allergenic ingredients that s hould always be specified if present. Although many measures are neede d to improve the situation for the allergic consumer, appropriate labe lling of each product is fundamental. Adequate labelling is an importa nt prerequisite for secondary prevention, a necessary basis for other measures and in addition will increase knowledge, awareness and cautio n in food production. (C) 1997 Elsevier Science B.V.