Information provision for allergic consumers – where are we going with food allergen labelling?

Mills, E. N. Clare; Valovirta, Erkka; Madsen, Charlotte Bernhard; Taylor, Steve L.; Vieths, Stefan; Anklam, Elke; Baumgartner, Sabine; Koch, Patricia E.; Crevel, René; Frewer, Lynn J.

doi:10.1111/j.1398-9995.2004.00720.x

Cited by 85 publications

(52 citation statements)

References 16 publications

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“…Using plain language in food safety regulations may be one way to demystify the process. Some researchers (Mackey & Metz, 2009;Mills et al, 2004) have addressed the idea of food product labels being easy to read regarding safety, nutrition, and allergens, but there is no evidence that food safety regulations, such as what might be in a public health act, are being put into plain language. Participants suggested more work to clarify regulatory documents to improve communication between regulators and lay people.…”

Section: Educationmentioning

confidence: 99%

Food Safety and Food Security: Mapping Relationships

Martin

Perkin

2016

JAFSCD

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Food safety regulations designed for industrialscale food producers can create insurmountable challenges when applied to small-scale food producers. These challenges can make for a frustrating environment for food consumers, producers, and regulators, at times leading to tensions between food producers and people working in food safety. The objective of this study was to identify ways to reduce these tensions and promote intersectoral collaboration. We used concept mapping, a structured, participatory, mixed-method approach, to solicit ideas and synthesize input from those working in food safety and food security. We sent invitations to 96 individuals working in food safety or food security, and 50 completed the online concept mapping. Twenty-three participated in categorizing and ranking all the resulting statements. The findings were 'mapped' into six clusters: (1) communicating, (2) understanding intent, (3) educating, (4) understanding risk and regulation, (5) recognizing scale, and (6) enhancing partnerships. We further reduced these six clusters into three categories: "relationships," "education," and "context." Although there are no quick or easy ways to ease tensions between those working in food safety and food security, we suggest four practical ways to ease tensions to ensure safe and accessible food: (1) a collaborative group at a high regulatory level that shares authority is needed; (2) building relationships across disciplines should be considered as part of public health work; (3) regulatory documents should be written in plain language; and (4) food safety regulations should account for differences in scale of production with supportive resourcing.

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Section: Educationmentioning

confidence: 99%

Food Safety and Food Security: Mapping Relationships

Martin

Perkin

2016

JAFSCD

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“…This is because manufacturers only label the contents of ingredients if a single component constitutes more than 5% of the total weight of the food. Besides, lupin is not considered one of the so called ‘allergenic products’ for which there is statutory labeling in the new legislation [2]. …”

Section: Introductionmentioning

confidence: 99%

Unsuspected Lupin Allergens Hidden in Food

Rojas-Hijazo

Garcés

Caballero

et al. 2006

Int Arch Allergy Immunol

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Background: Lupin is a herbaceous plant from the legume family whose seed allergens usually have cross-reaction with peanut. Lupin flour is used in human nutrition because of its high nutritional and functional qualities. Aims: The aim of this work was to detect non-specified lupin proteins contained in several manufactured foods. Methods: Serum from a patient suffering anaphylactic episodes after ingestion of a certain brand of cookies and with oral allergy syndrome after eating chicken bouillon was used as a tracer. Lupin seeds and commercial food extracts were analyzed by SDS-PAGE, immunoblotting and immunoblotting inhibition. Lupin extract allergenicity after thermal processing was also analyzed. Results: A lupin allergen with a molecular weight close to 14 kDa was detected in extracts from cookies, a chicken bouillon cube and a chicken dehydrated soup. Conclusions: The presence of unsuspected, hidden non-specified lupin sources in food labeling was demonstrated. According to the results of this study, it is important for food-allergic patients that food labels should declare all the components irrespective of their quantity.

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“…For example, only 1 -2 % of adults and at most 8% of children are affected by food allergies [9], [10]. Therefore, information provision by the sales side may be far from complete, resulting in some accidents (perhaps fatal ones).…”

Section: Discussionmentioning

confidence: 99%

Does Personal Information Acquisition by Consumers Improve Food Safety Levels?

Kawata¹

2013

IJTEF

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Abstract-If we try to prevent diseases and deaths caused by some attributes of foods, it is necessary for the sales side to provide all necessary information, and it is also crucial to build a system in which consumers can personally and easily access any necessary information regarding the purchase of foods. In this paper, we assume a service that makes it possible for consumers to personally access such information at a store using their portable phones, and we examine the realization and effects of this service by a social experiment in a university classroom. The main results are as follows. 1) Participants in this experiment have high interest in our service. 2) If the service is provided in reality, many consumers will access a variety of information, which will result in the improvement of food safety levels. 3) Participants are willing to pay, on average, 692 yen at most for this service.Index Terms-Asymmetric information, food safety, market failure, personal information acquisition.

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Information provision for allergic consumers – where are we going with food allergen labelling?

Cited by 85 publications

References 16 publications

Food Safety and Food Security: Mapping Relationships

Food Safety and Food Security: Mapping Relationships

Unsuspected Lupin Allergens Hidden in Food

Does Personal Information Acquisition by Consumers Improve Food Safety Levels?

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