Scientific criteria and the selection of allergenic foods for product labelling

Effects of a High-Pressure Treatment on Bovine Gamma Globulin and Its Reduction in Allergenicity

“…[3][4][5][6][7][8][9] For example, Watanabe et al 10,11) have succeeded in eliminating an allergenic component from rice by an enzymatic treatment, and Besler et al 12) have eliminated allergenic elements from bovine milk by combining heat and enzymatic treatments with ultrafiltration. The hypoallergenic rice and milk are now produced commercially and can be supplied to allergic patients.…”

Specific Detection of Soybean Residues in Processed Foods by the Polymerase Chain Reaction

“…[1][2][3] To prevent possible life-threatening reactions, the only effective treatment is to strictly avoid the consumption of these allergenic foods. Therefore, sufficient information about potentially allergenic ingredients in a food product is necessary.…”

Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] on a request from the Commission relating to the evaluation of allergenic foods for labelling purposes

“…Further well-controlled clinical studies using small dose challenge and dietary records including gluten analysis are necessary until a more meaningful discussion on standards for gluten-free foods can be started. (Bousquet et al, 1998) there appears to be a low level threshold of trace amounts of gluten which might be included without a hazard for the majority of coeliac patients. The Codex Alimentarius Committee on Nutrition and Food for Special Dietary Uses adopted a first Codex Standard on gluten-free food in 1981 (CCNFSDU, 1994, CODEX-STAN 118-1981.…”