scholarly journals Proposal of 0.5mg of protein /100g 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

Allergy ◽  
2021 ◽  
Author(s):  
Torsten Zuberbier ◽  
Tamara Dörr ◽  
Werner Aberer ◽  
Monserrat Alvaro ◽  
Elizabeth Angier ◽  
...  
Keyword(s):  
Food Allergen ◽  
Position Paper ◽  
Allergic Reactions ◽  
Processed Food

scholarly journals The Norwegian National Reporting System and Register of Severe Allergic Reactions to Food

2009 ◽  
Vol 14 (2) ◽  
Author(s):  
Martinus Løvik ◽  
Ellen Namork ◽  
Christiane Fæste ◽  
Eliann Egaas
Keyword(s):  
Food Allergy ◽  
Food Allergen ◽  
Reporting System ◽  
Specific Ige ◽  
Severe Allergic Reaction ◽  
Allergic Reactions ◽  
Font Size ◽  
Registration System ◽  
National Reporting System ◽  
Allergen Analysis

<span style="font-size: x-small; font-family: TimesNewRomanPSMT;"><span style="font-size: x-small; font-family: TimesNewRomanPSMT;"><p align="left">The Norwegian National Reporting System and Register of Severe Allergic Reactions to Food, or the Food Allergy Register, is a nation-wide, government-funded permanent reporting and registration system for severe allergic reactions to food. The Food Allergy Register collects information based on a one-page reporting form, serum samples for specific IgE analysis, and food samples for food allergen analysis. Reporting physicians receive in return an extensive commentary on the reported case and the relevant allergies, and results of the specific IgE analysis and food allergen analysis.</p><p align="left">The Food Allergy Register has, after being active for a little more than four years, given valuable information about several important aspects of food allergy in Norway. The Food Allergy Register has revealed food safety problems in relation to allergy that probably could be discovered only with the help of a systematic, nation-wide registration of cases. The reactions of peanut allergic individuals to lupine flour in bakery products is an example of how the Food Allergy Register is able to reveal potentially serious problems that would otherwise probably have gone unnoticed and certainly unexplained. The amount and the value of the information from the Food Allergy Register are increasing as new reports of more cases are added. The typical Norwegian patient with a severe allergic reaction to food appears to be a young adult, female rather than male. The offending meal is consumed at a restaurant or fast-food stand or in a private party away from home, and peanuts, nuts and shellfish are among the most common offending foods, while fish allergy appears to be rather rare.</p></span></span>

scholarly journals ARIA‐EAACI statement on severe allergic reactions to COVID‐19 vaccines – an EAACI‐ARIA position paper

Allergy ◽  
2020 ◽  
Author(s):  
Ludger Klimek ◽  
Marek Jutel ◽  
Cezmi A. Akdis ◽  
Jean Bousquet ◽  
Mübeccel Akdis ◽  
...  
Keyword(s):  
Position Paper ◽  
Allergic Reactions

Criteria to Determine Food Allergen Priority

2000 ◽  
Vol 63 (7) ◽  
pp. 982-986 ◽  
Author(s):  
JUPITER M. YEUNG ◽  
RHONA S. APPLEBAUM ◽  
REGINA HILDWINE
Keyword(s):  
Food Allergen ◽  
Food Industry ◽  
Scientific Literature ◽  
Immunoglobulin E ◽  
Allergic Reactions ◽  
Food Allergens ◽  
Important Challenge ◽  
Life Threatening ◽  
Allergen Labeling ◽  
Food Anaphylaxis

The emergent health issue of food allergens presents an important challenge to the food industry. More than 170 foods have been reported in the scientific literature as causing allergic reactions. Clearly, it would be impossible to deal with the presence of trace amounts of all these in the context of food labeling. If the decision to classify major allergens is based solely on the knowledge and experience of allergists and food scientists in the field, without scientifically defined criteria, it is likely to lead to a proliferation of lists. Such practices may lead to an unnecessary elimination of foods containing important nutrients. This paper defines food allergy, food intolerance, and food anaphylaxis and identifies criteria for classifying food allergens associated with frequent allergic reactions. A practical list of food allergens that may result in potentially life-threatening allergic reactions is provided. A mechanism-based (i.e., immunoglobulin E mediated), acute life-threatening anaphylaxis that is standardized and measurable and reflects the severity of health risk is proposed as the principal inclusion criterion for food allergen labeling. Where available, prevalence in the population and threshold levels of allergens should be used as an additional guide to identify possible future labeling needs.

Food allergen analysis for processed food using a novel extraction method to eliminate harmful reagents for both ELISA and lateral-flow tests

2016 ◽  
Vol 408 (22) ◽  
pp. 5973-5984 ◽  
Author(s):  
Kaori Ito ◽  
Takayuki Yamamoto ◽  
Yuriko Oyama ◽  
Rieko Tsuruma ◽  
Eriko Saito ◽  
...  
Keyword(s):  
Food Allergen ◽  
Extraction Method ◽  
Lateral Flow ◽  
Processed Food ◽  
Lateral Flow Tests ◽  
Allergen Analysis

FDA Focuses on Confusing Food Allergen Labels

2008 ◽  
Vol 42 (10) ◽  
pp. 3 ◽  
Author(s):  
ELIZABETH MECHCATIE
Keyword(s):  
Food Allergen

Allergic Reactions to Food Proteins

2011 ◽  
Vol 81 (23) ◽  
pp. 173-180 ◽  
Author(s):  
Barbara K. Ballmer-Weber
Keyword(s):  
Food Allergies ◽  
Allergic Reactions ◽  
Allergenic Food ◽  
Processed Foods ◽  
Legal Regulations ◽  
Pollen Allergens ◽  
Curative Therapy ◽  
Novel Foods ◽  
Allergenic Proteins ◽  
Adolescents And Adults

Four to eight percent of the population are estimated to be food-allergic. Most food allergies in adolescents and adults are acquired on the basis of cross-reaction to pollen allergens. Theses allergens are ubiquitous in the plant kingdom. Therefore pollen-allergic patients might acquire a multitude of different plant food allergies, and even react to novel foods to which they have never previously been exposed. A curative therapy for food allergy does not yet exist. Food-allergic patients have to rely on strict avoidance diets, The widespread use of industrially processed foods poses a general problem for food-allergic patients. Although the most frequent allergens must be declared openly in the list of ingredients, involuntary contamination with allergy-provoking compounds can occur. The precautionary labelling “may contain” is sometimes applied even if the chance of contamination is very low; on the other hand, foods not declared to contain possible traces of allergenic components may actually contain relevant amounts of allergenic proteins. Switzerland is the only country in Europe with legal regulations on contamination by allergenic food; however, the allowance of 1 g/kg is too high to protect a relevant proportion of food-allergic individuals.

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