Subject: anaphylaxis
Subject: food allergy
Subject: nutrition
Year: 2021
Type: Article
Title: Proposal of 0.5 mg of protein/100 g of processed food as threshold for voluntary declaration of food allergen traces in processed food-A first step in an initiative to better inform patients and avoid fatal allergic reactions: A GA²LEN position paper
Author: Zuberbier, Torsten
Author: Dörr, Tamara
Author: Aberer, Werner
Author: Alvaro, Montserrat
Author: Angier, Elizabeth
Author: Arasi, Stefania
Author: Arshad, Hasan
Author: Ballmer-Weber, Barbara
Author: Bartra, Joan
Author: Beck, Lisa
Author: Bégin, Philippe
Author: Bindslev-Jensen, Carsten
Author: Bislimovska, Jovanka
Author: Bousquet, Jean
Author: Brockow, Knut
Author: Bush, Andrew
Author: Cianferoni, Antonella
Author: Cork, Michael J
Author: Custovic, Adnan
Author: Darsow, Ulf
Author: de Jong, Nicolette
Author: Deleanu, Diana
Author: Del Giacco, Stefano
Author: Deschildre, Antoine
Author: Dunn Galvin, Audrey
Author: Ebisawa, Motohiro
Author: Fernández-Rivas, Montserrat
Author: Ferrer, Marta
Author: Fiocchi, Alessandro
Author: Gerth van Wijk, Roy
Author: Gotua, Maia
Author: Grimshaw, Kate
Author: Grünhagen, Josefine
Author: Heffler, Enrico
Author: Hide, Michihiro
Author: Hoffmann-Sommergruber, Karin
Author: Incorvaia, Cristoforo
Author: Janson, Christer
Author: Malte John, Swen
Author: Jones, Carla
Author: Jutel, Marek
Author: Katoh, Norito
Author: Kendziora, Benjamin
Author: Kinaciyan, Tamar
Author: Knol, Edward
Author: Kurbacheva, Oksana
Author: Lau, Susanne
Author: Loh, Richard
Author: Lombardi, Carlo
Author: Mäkelä, Mika
Author: Marchisotto, Mary Jane
Author: Makris, Michael
Author: Maurer, Marcus
Author: Meyer, Rosan
Author: Mijakoski, Dragan
Author: Minov, Jordan
Author: Mullol, Joaquim
Author: Nilsson, Caroline
Author: Nowak-Wegrzyn, Anna
Author: Nwaru, Bright I
Author: Odemyr, Mikela
Author: Pajno, Giovanni Battista
Author: Paudel, Sushil
Author: Papadopoulos, Nikolaos G
Author: Renz, Harald
Author: Ricci, Giampaolo
Author: Ring, Johannes
Author: Rogala, Barbara
Author: Sampson, Hugh
Author: Senna, Gianenrico
Author: Sitkauskiene, Brigita
Author: Smith, Peter Kenneth
Author: Stevanovic, Katarina
Author: Stoleski, Sasho
Author: Szajewska, Hania
Author: Tanaka, Akio
Author: Todo-Bom, Ana
Author: Topal, Fatih Alexander
Author: Valovirta, Erkka
Author: Van Ree, Ronald
Author: Venter, Carina
Author: Wöhrl, Stefan
Author: Wong, Gary W K
Author: Zhao, Zuotao
Author: Worm, Margitta
Abstract: Food anaphylaxis is commonly elicited by unintentional ingestion of foods containing the allergen above the tolerance threshold level of the individual. While labeling the 14 main allergens used as ingredients in food products is mandatory in the EU, there is no legal definition of declaring potential contaminants. Precautionary allergen labeling such as "may contain traces of" is often used. However, this is unsatisfactory for consumers as they get no information if the contamination is below their personal threshold. In discussions with the food industry and technologists, it was suggested to use a voluntary declaration indicating that all declared contaminants are below a threshold of 0.5 mg protein per 100 g of food. This concentration is known to be below the threshold of most patients, and it can be technically guaranteed in most food production. However, it was also important to assess that in case of accidental ingestion of contaminants below this threshold by highly allergic patients, no fatal anaphylactic reaction could occur. Therefore, we performed a systematic review to assess whether a fatal reaction to 5mg of protein or less has been reported, assuming that a maximum portion size of 1kg of a processed food exceeds any meal and thus gives a sufficient safety margin.
Publisher: Wiley
Relation: Allergy
Identifier: oai:repository.ukim.mk:20.500.12188/15539
Identifier: http://hdl.handle.net/20.500.12188/15539Identifier: 10.1111/all.15167
Identifier: https://onlinelibrary.wiley.com/doi/pdf/10.1111/all.15167Identifier: https://onlinelibrary.wiley.com/doi/full-xml/10.1111/all.15167Identifier: https://onlinelibrary.wiley.com/doi/pdf/10.1111/all.15167
