Relevant bibliographies by topics / Allergy Labeling

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
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Academic literature on the topic 'Allergy Labeling'

Author: Grafiati
Published: 4 June 2021
Last updated: 13 February 2022

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Journal articles on the topic "Allergy Labeling"

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Odisho, Nora, Tara F. Carr, and Heather Cassell. "Food Allergy: Labelling and exposure risks." Journal of Food Allergy 2, no. 1 (September 1, 2020): 115–18. http://dx.doi.org/10.2500/jfa.2020.2.200027.

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In the United States, food allergen labeling is regulated by the U.S. Food and Drug Administration with the implementation of the Food Allergen Labeling and Consumer Protection Act in 2006 that requires packaged foods to clearly indicate the presence of any milk, egg, peanut, tree nuts, wheat, soybeans, fish, and crustacean shellfish. Educating patients and their families how to read food labels includes reading the ingredients list as well as the declaration statement that begins with “Contains.” In addition, there is widespread use of precautionary advisory labeling, and patients should be counseled that these precautionary statements are not mandatory and not regulated and, therefore, do not necessarily identify foods with allergen contamination. An allergic reaction to undeclared food allergens as well as complacency with label reading, including precautionary advisory statements, remains a relevant risk for patients with food allergy.
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Shoji, Masahiro, Reiko Adachi, and Hiroshi Akiyama. "Japanese Food Allergen Labeling Regulation: An Update." Journal of AOAC INTERNATIONAL 101, no. 1 (January 1, 2018): 8–13. http://dx.doi.org/10.5740/jaoacint.17-0389.

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Abstract The Japanese food allergen labeling regulation was designed to match real Japanese food allergy circumstances and also to be enforced effectively; thus, (1) regulated food allergens were selected by prevalence and seriousness according to food allergy surveys in Japan; (2) the detection criterion for ELISA monitoring, 10 μg food allergen protein/g (or mL) food, was set up as the threshold value to regulate commercial prepackaged foods; and (3) official food allergen analytical methods, which can determine the threshold value accurately, were developed. These three points are distinctive from other countries. Furthermore, as an on-going project, the regulation has been amended according to food allergy circumstances and requirements of society. This paper presents recent changes regarding the Japanese food allergen labeling regulation. To date, the Japanese food allergen labeling regulation has been enforced for more than 15 years and seems to be working effectively. Now would be an opportune time to review the regulation for its next level of development.
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Koeberl, Martina, Dean Clarke, Katrina J. Allen, Fiona Fleming, Lisa Katzer, N. Alice Lee, Andreas L. Lopata, et al. "European Regulations for Labeling Requirements for Food Allergens and Substances Causing Intolerances: History and Future." Journal of AOAC INTERNATIONAL 101, no. 1 (January 1, 2018): 60–69. http://dx.doi.org/10.5740/jaoacint.17-0386.

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Abstract Food allergies are increasing globally, including numbers of allergens, the sensitization rate, and the prevalence rate. To protect food-allergic individuals in the community, food allergies need to be appropriately managed. This paper describes current Australian food allergen management practices. In Australia, the prevalence of food allergies, the anaphylaxis rate, and the fatal anaphylaxis rate are among the highest in the world. Interagency and stakeholder collaboration is facilitated and enhanced as Australia moves through past, current, and ongoing food allergen challenges. As a result, Australia has been a global leader in regulating the labeling of common allergens in packaged foods and their disclosure in foods not required to bear a label. Moreover, the food industry in Australia and New Zealand has developed a unique food allergen risk management tool, the Voluntary Incidental Trace Allergen Labelling program, which is managed by the Allergen Bureau. This paper summarizes insights and information provided by the major stakeholders involved to protect food-allergic consumers from any allergic reaction. Stakeholders include government; consumer protection, regulation, and enforcement agencies; the food industry; and food allergen testing and food allergen/allergy research bodies in Australia. The ongoing goal of all stakeholders in food allergen management in Australia is to promote best practice food allergen management procedures and provide a wide choice of foods, while enabling allergic consumers to manage their food allergies and reduce the risk of an allergic reaction.
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Kryuchenko, E. V., Yu A. Kuzlyakina, V. S. Zamula, and I. M. Chernukha. "Allergenomics and analysis of causes of unintentional incorpo‑ ration of substances capable of causing IgE‑mediated food allergy into meat products." Theory and practice of meat processing 5, no. 3 (October 26, 2020): 4–11. http://dx.doi.org/10.21323/2414-438x-2020-5-3-4-11.

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The article discusses the definition and mechanism of IgE‑mediated food allergy, provides an overview of the legal regulation of the production and labeling of allergen-containing food products. In order to prevent the inadvertent appearance of allergens in products during their production, an allergenomics procedure is required — a comprehensive assessment of the allergic potential of a food product: allergenicity of product ingredients, risk analysis, and the procedure for managing allergens in the production.
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Torda, Adrienne, and Victor Chan. "Antibiotic Allergies – Is De-labeling Based on Clinical History Feasible?" Open Forum Infectious Diseases 4, suppl_1 (2017): S342. http://dx.doi.org/10.1093/ofid/ofx163.816.

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Abstract Background Up to 25% of patients admitted to hospital have an antibiotic allergy label (AAL), most of which are towards penicillin. However, up to 90% of patients who claim to be allergic to penicillin are actually able to tolerate them1. Whilst skin testing is safe and efficacious in de-labeling patients with a penicillin allergy label, it is usually not widely available. Therefore, we investigated the feasibility of de-labeling based solely upon clinical grounds. Quality of allergy documentation and subsequent antibiotic use was also assessed. Methods This was a cross-sectional study assessing all patients admitted to a tertiary referral teaching hospital over a 5-month period in 2016. All newly admitted patients were prospectively screened for the presence of an antibiotic allergy documented in their electronic medical record. Unless unable to participate, patients were interviewed regarding the detailed nature of their antibiotic allergy. Information regarding allergy documentation, medical condition and antibiotic use was obtained from medical records. Results 3855 patients were screened, 553 (14.35%) had an AAL, and 352 were interviewed. There were 426 allergies, 276 (64.8%) towards a penicillin. Only 52% of patients had a convincing history consistent with antibiotic allergy, and 48% of these were mild cutaneous reactions. It was felt that de-labeling and direct re-challenge would be relatively safe in 70% (298/42) of AALs (if the mild cutaneous allergic group were included). In patients who were prescribed antibiotics during study admission, 25.6% (41/160) of antibiotic prescriptions in our cohort were found to be inappropriate in patients with AALs. Conclusion Direct re-challenge based upon clinical grounds appears to be a feasible clinical option in many patients with AALs and would allow de-labeling of these patients. The major barriers continue to be patient acceptance and risk of severe adverse reactions. Our study also found that major improvements could be made in the specific documentation of allergy and also in selection of guideline-recommended alternate antibiotics. 1. Joint Task Force on Practice Parameters. Drug Allergy: An Updated Practice Parameter. Ann Allergy Asthma Immunol. 2010; 105(4): p. 259–273. Disclosures All authors: No reported disclosures.
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Choi, Jinkyung, and Ahyeon Choi. "Perceptions of food labelling about allergens in food products in South Korea." British Food Journal 118, no. 12 (December 5, 2016): 2842–54. http://dx.doi.org/10.1108/bfj-04-2016-0163.

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Purpose Allergy information on food labels is crucial to individuals with food allergies. The purpose of this paper is to investigate what information consumers are concerned with as well as improving the allergen information on the product labels. Design/methodology/approach A questionnaire was developed based on previous studies and was administered to citizens in South Korea. Descriptive analysis and analysis of variance were conducted to find significances of important information when purchasing and improvement needed on the labels in relation to allergy knowledge. Findings The results indicated that respondents were concerned about allergy information and general information regarding the basic value of food and also food safety. In addition, this study found knowledge of food allergies is not related to consideration of allergy information on labels. Originality/value This study measured consumers’ perceptions of the current food allergy labeling when purchasing food products. This study concluded improvements were needed in order to deliver allergy information in a clear manner. Such as font size, shape, and color should be implemented together in order to communicate effectively with allergic consumers.
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McEwen, GN. "CARMINE DYE ALLERGY INGREDIENT LABELING." Annals of Allergy, Asthma & Immunology 83, no. 1 (July 1999): 76. http://dx.doi.org/10.1016/s1081-1206(10)63517-x.

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BALDWIN, JAMES L., ALICE H. CHOU, and WILLIAM R. SOLOMON. "CARMINE DYE ALLERGY INGREDIENT LABELING." Annals of Allergy, Asthma & Immunology 83, no. 1 (July 1999): 76. http://dx.doi.org/10.1016/s1081-1206(10)63518-1.

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Arya, Chhavi, and Chetna Jantwal. "A Review on Identified Major Food Allergens: Characteristics and Role in Food Allergy." Indian Journal of Nutrition and Dietetics 54, no. 3 (July 4, 2017): 346. http://dx.doi.org/10.21048/ijnd.2017.54.3.11626.

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Food allergens are the substances present in food that cause food allergy. Human body reactions to food allergens range from mild to severe life threatening anaphylactic shock. At least seventy different foods have been reported to cause allergic reactions and several other foods have been identified which have the potential to provoke allergic reactions. Majority of the identified food allergens are proteins. The Food Allergen Labeling and Consumer Protection Act (FALCPA) identifies eight major food groups i.e. milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans as major allergy causing foods. These eight foods are believed to account for 90 per cent of food allergies and are responsible for most serious reactions to foods. Several studies have been done which identify the major allergens in various foods. The present paper attempts to review the major allergens present in various food.
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Shweta, Fnu, Pooja Gurram, Natalia E. Castillo Almeida, Douglas Challener, Edison J. Cano, Miguel Park, Prasanna Narayanan, Lee Skrupky, Gerald Volcheck, and Abinash Virk. "153. Development of a Pathway for Removal of Inappropriate Penicillin Allergy Labels in Hospitalized Patients." Open Forum Infectious Diseases 7, Supplement_1 (October 1, 2020): S86—S87. http://dx.doi.org/10.1093/ofid/ofaa439.198.

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Abstract Background More than 90% of reported penicillin allergies are found inaccurate when formally assessed. These allergy labels lead to decreased utilization of first-line beta-lactam antibiotics, and adverse clinical outcomes. The objective of this study was to develop a multi-disciplinary approach to decrease inaccurate labeling among hospitalized patients with documented penicillin allergy. Methods A team of clinicians, pharmacists, and nurses utilized the DMAIC quality strategy to improve accuracy of penicillin allergy labeling. Allergic reactions were stratified to develop a penicillin allergy de-labeling algorithm (Figure 1). Admission to the intensive care unit (ICU) for anaphylaxis was defined as a balancing measure. We reviewed baseline data from patients with a documented penicillin allergy admitted to a single inpatient floor at Mayo Clinic, Rochester between June and October 2019. A cause and effect diagram was used to conduct a root cause analysis. The intervention was then applied to patients who reported penicillin allergy admitted to the same floor from November 2019 to January 2020. Study data were collected and basic descriptive statistics generated. Figure 1: Penicillin allergy delabeling algorithm Results 96 patients were included in the control group with mean age of 71 years (range 65–84 years) and 55% females. Breakdown of documented allergic reactions are represented in Figure 2. 58 (60%) received an antibiotic for a median duration of 1.5 days (IQR: 0 – 6). Of these, 7(12%) received penicillin-class antibiotics, and 41 (70.6%) received non-beta-lactam antibiotics. 2 (2%) of these patients were de-labeled without any penicillin skin tests. Detailed metrics of each PDSA cycle are shown in Table 1. During PDSA cycle 2, inaccurate penicillin documentation was removed in 9/19 (47.4%) of hospitalized patients. There were no ICU admissions for anaphylaxis. Figure 2: Graphic representation of proportion of type of documented allergic reactions to penicillin Table 1: Metrics and outcomes at baseline and during successive PDSA cycles Conclusion Various factors contribute to penicillin allergy mislabeling. Our comprehensive algorithm addresses nuances of penicillin allergic reactions and increased accurate penicillin allergy labeling in 47.4% of the cases. Beta-lactam use also increased to 37% through our pilot project while maintaining patient safety. A multi-disciplinary and patient-centered approach aligned with institutional workflows is necessary to improve patient outcomes. Disclosures All Authors: No reported disclosures
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Dissertations / Theses on the topic "Allergy Labeling"

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Wortman, Roger W. "Impact of Product Label Communication Congruency on Attitude Certainty and Purchase Intention for Food Allergy Stakeholders Under High and Low Levels of Elaboration." NSUWorks, 2016. http://nsuworks.nova.edu/hsbe_etd/125.

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Food allergies within the United States and Europe have become exceedingly prevalent in children, adolescents, and adults. In the United States alone, over 12 million people have been diagnosed with at least one food allergy. If the allergen is accidentally consumed, the food allergy sufferer may suffer a life-threatening condition known as anaphylaxis. More than 200 U.S. food allergic consumers die annually as a result of anaphylaxis due to ingestion of food allergens. To safely manage food allergies, food allergy sufferers and stakeholders (such as caregivers) require clear and complete ingredient information to avoid certain allergens in packaged food products. Despite U.S. legislative mandates designed to assist the food allergic consumers and stakeholders to make safe food selection choices, food allergy labeling on consumer packaged food products remains unclear. To properly manage food allergy, it is imperative that food allergy stakeholders have access to clear and unambiguous food allergen ingredients located on the food product labels. The purpose of this research was to capture the impact of current United States food allergen labeling guidelines on U.S. food allergy stakeholders. With the elaboration likelihood framework, this research aimed to better understand how the congruence of allergen ingredient information on the Product Label Claim on the front of the package and Nutrition Facts Panel information on the back of the package affected food allergic consumers and stakeholders in evaluation of product packaging allergen information. A total of 223 food allergy stakeholders were administered four surveys depicting food allergen labeling variations found on U.S. food product labels. Seventeen hypotheses were formulated and analyzed with ANCOVA and t tests to measure the impact of congruence and elaboration of the food allergen messages on the food product labels, with a specific focus on purchase intention. Findings indicated that food allergy stakeholders had difficulties using and understanding existing food allergen labels under current U.S. food allergen labeling guidelines. The results also showed confusion among U.S. food allergic stakeholders with safe food selection choices when the label claims did not align with the actual allergen ingredient information. Research, public policy, and managerial implications were thoroughly discussed.
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Lopes, Joice Ferreira. "A rotulagem de alérgenos alimentares em alimentos embalados análise da descrição, riscos e ambiguidades nos grupos da pirâmide alimentar brasileira. /." Botucatu, 2019. http://hdl.handle.net/11449/191386.

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Orientador: Nilton Carlos Machado
Resumo: Introdução. As alergias alimentares são um problema crescente no mundo, e a única maneira de tratar continua sendo a exclusão de alimentos com a proteína implicada. A ANVISA estabeleceu requisitos para a rotulagem dos principais alimentos que causam alergias alimentares. Portanto a leitura dos rótulos dos alimentos embalados deve ser praticada por todo cuidador de crianças alérgicas. Objetivo. Qualificar os rótulos apresentados pelas indústrias de alimentos com base na resolução atual e propor medidas que beneficiem a leitura de rótulos pelo público alérgico. Métodos. Estudo observacional transversal para avaliar a rotulagem de alérgenos de alimentos embalados. No primeiro momento foi realizada uma busca em supermercados de diferentes marcas de gêneros alimentícios. No segundo momento mediante sorteio eletrônico foi obtida amostra para analise, composta do mínimo de 50% de marcas de alimentos embalados de cada gênero alimentício. Posteriormente, foi realizada fotografia digital de cada produto, em todas as suas dimensões (painel principal, laterais e fundos). Os alimentos embalados foram divididos com base nos Grupos da Pirâmide alimentar brasileira. Foram analisados: os ingredientes presentes e as características da rotulagem. Dados apresentados de forma descritiva. A classificação dos rótulos foi apresentada em escore baseado na resolução vigente, gerando pontuação de 0 a 10 aos diferentes alimentos dos Grupos da Pirâmide alimentar brasileira. Resultados. Os alimentos embal... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: Introduction. Food allergies are a growing problem worldwide, and the only way to treat them is to exclude foods with the protein involved. ANVISA has established requirements for the labelling of major foods that cause food allergies. Therefore, the reading of packaged food labels should be practiced by all caregivers of allergic children. Aims. Qualify the labels presented by the food industries based on the current resolution and propose measures that benefit the reading of labels by the allergic public. Methods. Cross-sectional observational study to evaluate allergen labelling of packaged foods. At first, a search was done in supermarkets of different brands of foodstuffs. In the second moment, utilizing an electronic draw, a sample was obtained for analysis, composed of at least 50% of packaged food brands of each foodstuff. Subsequently, digital photography of each product was performed, in all its dimensions (main panel, sides and bottoms). The packaged foods were divided based on the Brazilian Food Pyramid Groups. Were analyzed: the present ingredients and the characteristics of the labelling. Data are presented descriptively. The classification of the labels was presented in a score based on the current resolution, generating a score from 0 to 10 to the different foods of the Brazilian Food Pyramid Groups. Results. Packaged foods have quality information, with labeling scores close to the maximum in all groups. Regarding the indication of the presence of allergens: ... (Complete abstract click electronic access below)
Mestre
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Emin, Yad, and Victoria Nilsson. "The development of pictograms for use on food products containing nuts." Thesis, Linköpings universitet, Medie- och Informationsteknik, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-108363.

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Denna studie undersöker hur märkning på livsmedelsförpackningar kan göras tydligare för personer med nötallergi. Tidigare studier visar att det finns brister i dagens märkningar och att detta i sin tur skapar problem. Därför har denna studie som avsikt att ta reda på hur allergeninformation för nötallergiker kan förbättras och göras tydligare. Detta tillämpas genom att studiens forskare tar fram ett designförslag som ska komplettera obligatorisk märkning på livsmedelsförpackningar. För att ta reda på hur detta designförslag ska utformas inleds designprocessen med en litteraturstudie och där en cross-case-analys genomförs. Genom denna analys hittas trender och mönster i tidigare studier. Därefter tillämpas en design space-analys där trenderna, olika designprinciper samt forskarnas egna kunskaper kombineras för att utforska olika designalternativ. Alternativ som i slutändan skapar en grund för en design. Studiens forskare skapar symboler, närmare bestämt piktogram. Eftersom jordnötsallergi och nötallergi är olika typer av allergier skapas två stycken piktogram. Piktogrammen, som är cirkelformade, får ett varnande budskap som förmedlas med hjälp av färgerna gul och svart. Piktogrammen utvärderas och testas genom att fem personliga intervjuer genomförs. Intervjuerna görs med personer som är allergiska mot jordnötter och/eller nötter. Forskarna testar piktogrammen genom att placera dem på en livsmedelsförpackning och ställer sedan frågor om bl.a. första intryck, färger och placering. Analysen visar att piktogram mycket väl kan användas som kompletterande märkning på livsmedelsförpackningar. Vidare konstateras det att valet av färg inverkar på den association som sändaren vill förmedla. Intervjuerna visar även att piktogrammen fördelaktigt kan placeras på förpackningens framsida. Studiens syfte har uppnåtts till viss mån, då intervjuerna visar att det ena piktogrammet behöver utvecklas för att tydligare kommunikation för nötallergiker ska kunna skapas.
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Gerdås, Sigrid. "Antibiotic Allergy Labelling- may it cause Unnecessary Altered Antibiotic Treatment." Thesis, Örebro universitet, Institutionen för medicinska vetenskaper, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-81524.

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IntroductionApproximately 5-10% of the general population report an antibiotic allergy. It has been reported that labeling of medical records with antibiotic hypersensitivity are often incorrect. As a result, antibiotic treatment choice will be increasingly difficult resulting in prolonged hospital visit, increased use of broad-spectrum antibiotics, increased frequency of side effects and the development of antibiotic resistance.AimThe primary aim was to investigate to what extent medical records were labelled with antibiotic allergy and whether these labels were adequately documented. The secondary aim was to investigate the difference in the impact of the label on the doctors’ choice of antibiotics depending on whether the doctor worked at a clinic of infectious diseases or not.MethodsA retrospective cohort study based on medical records labeled with antibiotic allergy in patients admitted to the Clinic of Infectious Diseases and the Emergency Ward at the Clinic of Medicine between 1st of January to 30th of June 2018.ResultsOf the total 1720 patients there were 132 (7,7%) patients marked with antibiotic allergy. Of these, only 21 patients (15.8%) were correctly labelled. There was no significant difference in the impact of the label on the choice of prescription between the two wards.ConclusionA substantial number of medical journals have a label for antibiotic allergy and the quality of the label is often poor with only 21 (15.8%) correct documented labels. We argue the need of education on antibiotic allergy and how to label and medical records.
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Lopes, Lilian Carvalho. "Regulamentação da rotulagem da presença de alimentos alérgenos em medicamentos, cosméticos, perfumes e saneantes domissanitários: a tutela jurisdicional coletiva." Universidade Federal do Tocantins, 2018. http://hdl.handle.net/11612/991.

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As alergias alimentares afetam 6% das crianças e 3% a 4% dos adultos e é uma reação adversa que o organismo produz com a ingestão de alimentos, a qual envolvem mecanismos imunológicos, mediados ou não pela imunoglobulina E (IgE) ou reações mistas. Ante a falta de norma específica de regulamentação da rotulagem da presença de alimentos alérgenos em medicamentos, cosméticos, perfumes e saneantes domissanitários, este estudo apresenta uma análise da necessidade de se publicar norma que regulamente a rotulagem desses produtos, à luz dos direitos à informação, à saúde, à vida e do princípio da dignidade da pessoa humana, uma vez que os rótulos de produtos de beleza, higiene e limpeza, bem como as bulas de medicamentos não trazem expressos todos os ingredientes envolvidos que os compõem. Como objetivos específicos, foram feitas considerações acerca do direito à saúde, com ênfase no princípio da dignidade da pessoa humana; redigir acerca do direito à vida e à saúde do consumidor, bem como o direito à informação; apontar a alergia alimentar, com demonstração dos tipos de reações e os principais alimentos alérgenos, bem como expor as normas existentes acerca da rotulagem de alimentos. Em relação às escolhas metodológicas foram utilizadas as pesquisas explicativa, qualitativa e bibliográfica. Em decorrência da inexistência de norma específica, como produto final desta dissertação, foi elaborada uma minuta de resolução a qual regulamenta a presença de alimentos alérgenos nos produtos mencionados, a ser encaminhada à ANVISA como proposta de publicação.
Food allergies affect 6% of children and 3% to 4% of adults and are an adverse reaction that the organism produces with the food intake, which involves immunological mechanisms, whether or not mediated by immunoglobulin E (IgE) or mixed reactions. In view of the lack of specific rules on the labeling of the presence of food allergens in medicinal products, cosmetics, perfumes and sanitizing products, this study presents an analysis of the need to publish a standard that regulates the labeling of these products, based on the right to information, health, life and the principle of human dignity, since the labels of beauty, hygiene and cleaning products as well as the package inserts do not express all the ingredients that compose them. As specific objectives, conclusions were made on the right to health, with emphasis on the principle of human dignity; to draw up the right to life and health of the consumer, as well as the right to information; to point up the food allergy, with demonstration of the types of reactions and the main allergenic foods, as well as to expose the rules on the labeling of foods. Regarding the methodological choices, there were used explanatory, qualitative and bibliographic researches. Due to the lack of a specific standard, as a final product of this dissertation, a draft resolution was prepared which regulates the presence of allergens in the mentioned products, to be sent to ANVISA as a proposal for publication.
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Carvalho, Maria Margarida Miranda Pereira de. "A aplicação do regulamento (UE) 1169/2011 na gestão de alergénios em alimentos não pré-embalados o caso de uma unidade de distribuição alimentar e restauração : o caso de uma unidade de distribuição alimentar e restauração." Master's thesis, Universidade Técnica de Lisboa. Faculdade de Medicina Veterinária, 2013. http://hdl.handle.net/10400.5/5489.

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Dissertação de Mestrado Integrado em Medicina Veterinária
A rotulagem de alergénios tem vindo a evoluir no sentido de fornecer uma informação cada vez mais precisa ao consumidor, como consequência da crescente prevalência de reações adversas a alimentos no mundo ocidental. No entanto, o desenvolvimento de legislação aplicável a esta situação tem sido um processo de uma grande complexidade por vários motivos: (1) existe uma enorme diversidade de alimentos que podem causar alergias ou intolerâncias; (2) o espectro de sensibilidade dos indivíduos alérgicos é bastante amplo e consequentemente a quantidade de alergénio necessária para provocar uma reação no individuo é altamente variável; (3) os alergénios são utilizados como ingredientes com várias apresentações e em inúmeras formulações de alimentos. A introdução de alergénios nos alimentos pode ocorrer ao longo de toda a extensa cadeia de abastecimento e pode nem sempre ser evidente quer para o consumidor quer para o retalhista. O Regulamento (UE) 1169/2011 de 25 de Outubro de 2011 define um conjunto de novas regras de rotulagem, entre as quais se destacam as que se aplicam à rotulagem de alergénios, e onde pela primeira vez, passa a ser obrigatória a rotulagem de alergénios em alimentos não pré-embalados. As alterações introduzidas por este novo regulamento serão aplicáveis a 13 de Dezembro de 2014, razão para a preocupação por parte das empresas do sector alimentar com este tema. Assim, surge este trabalho com o objectivo de perceber a importância das alergias e intolerâncias alimentares num contexto de segurança dos alimentos bem como as alterações introduzidas pelo novo regulamento no que diz respeito à rotulagem de alergénios em alimentos não pré-embalados, e a aplicação que têm numa unidade de retalho que tem áreas de supermercado e restauração. Nesse âmbito, pretendeu-se perceber as áreas de maior impacto desta alteração, avaliar os ingredientes e produtos finais utilizados nessas áreas no que diz respeito aos alergénios presentes e diagnosticar situações que podem originar contaminações cruzadas. Conclui-se que os alergénios estão presentes em inúmeros géneros alimentícios comercializados sob a forma de não pré-embalados e que à data da realização do trabalho não estavam em vigor procedimentos que permitissem rotular estes produtos de forma inequívoca no que diz respeito à presença de alergénios. Esta situação deve-se à enorme diversidade de produtos, à complexidade das suas formulações, à atual variabilidade nos seus ingredientes, à lacuna na formação dos manipuladores de alimentos para este tema e à possibilidade de existência de contaminação cruzada por alergénios entre diferentes produtos.
ABSTRACT - To ensure that costumers are given increasingly accurate information there's been several developments concerning the allergen labelling due to the evidence of the growing prevalence of adverse reactions to food in the Western world. However, the development of legislation applicable to this situation has been tremendously complex for several reasons: (1) there's a huge variety of food that can cause allergies or intolerances; (2) the amount of allergen necessary to cause a reaction in the subject is highly variable due to the wide spectrum of sensitivity of the allergic individuals; and (3) allergens are used as ingredients with various presentations and in many food formulations. Food's insertion of allergens may occur throughout the entire supply-chain and often it's source it's not clear, neither to the consumer, nor the retailer. The Regulation (EC) 1169/2011 of 25 October 2011 sets a series of new labelling rules. Among them, there are those that apply to the labelling of allergens. As a pioneer measure, it will be mandatory to label allergens in non pre-packed food. The amendments made by this new regulation will be applied on December 13th 2014. Within this context, the food industry has a heightening concern about this subject. This dissertation was developed in order to describe the importance of food allergies and intolerances in the context of food safety and the changes introduced by the new regulations regarding the labelling of allergens in non pre-packed foods, and to investigate their impact in a retail unit, including supermarket and restoration areas. For that, we sought to understand on which areas there was a greater impact due to this changes; regarding which allergens were present, evaluate the ingredients and final products used in these areas; and diagnose possible cross contaminations. It is concluded that allergens are present in numerous foodstuffs marketed in the form of non pre-packed food and up to the date of completion of this work procedures were not in place to allow the labelling of these products unequivocally with respect to the presence of allergens. This is due to the enormous diversity of products, the complexity of its formulations, the current variability in their ingredients, the gap in the training of food handlers for this theme and the possibility of cross-contamination between different products for allergens.
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7

Wu, Yi-Wen, and 吳意文. "Investigation of international food allergen labeling regulations." Thesis, 2019. http://ndltd.ncl.edu.tw/cgi-bin/gs32/gsweb.cgi/login?o=dnclcdr&s=id=%22107NCHU5253052%22.&searchmode=basic.

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碩士
國立中興大學
食品暨應用生物科技學系所
107
Most countries have regulations for labeling food allergens, require food labeling allergens, and provide a clear implementation principle for relevant stakeholders. The study was discussed in the European Union, the United States, Australia/New Zealand, South Africa, China, Japan, and Taiwan. The study found that the definitions of food allergen labels were not the same in all countries, which affected the regulated food types. Mainly in food packaging for the control of objects, but most commercial scale does not apply to small businesses. General food allergen labeling can be divided into the ingredient list and the statement in two ways. The countries using the ingredient list are the European Union, the United States, South Africa, China and Japan; these countries that use the statement method are the European Union, the United States, Australia/New Zealand, China and Taiwan. Precautionary allergen labelling in most countries there is no uniform terminology, and only South Africa imposes mandatory requirements. Use gluten-free section of the declaration, the countries have more consistency consensus, Only Australian/New Zealand cannot contain the detected gluten content. Those who remove allergens by high-processing methods have a more standardized direction for providing food industry exemptions. The test method is still limited, and most countries use the ELISA method as the preferred test method. And testing should be part of a strategy to monitor allergen cross-contamination risks. Relevant research and information about Taiwan food allergens are still not enough compared with foreign countries. After having regulations, relevant stakeholders (patient-related organizations, food industry and regulatory agencies) are also one of the key points in assisting allergic consumers to understand the meaning of allergen labels in products. How to provide knowledge education related to patients'' food allergens is necessary to achieve the goal.
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Cheng, I.-Ju, and 鄭伊茹. "Using Stable Isotope Dimethyl Labeling Coupled with Mass Spectrometry to Detect Tomato Allergen Sola l 1." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/57226392825998125958.

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碩士
國立臺灣大學
園藝暨景觀學系
104
In Taiwan, tomato is one of the most important vegetables that frequent causes of allergy. Recently, Sola l 1 was confirmed as a new minor allergen in tomato fruits. Because of the highly conserved sequence of protein structure among profilins, highly cross-reactive usually happen between pollen and foods and then caused allergic symptoms. Immunization assay is the most common method to detect food allergens. However, it may lead to false positive or false negative results due to the presence of cross-reactions. Therefore, we must to seek a specific method to analyze tomato allergens. Mass spectrometry has the advantage of high specificity, high sensitivity, high accuracy and rapid analysis, so it is used in many different fields for qualitative and quantitative analysis. Multiple reaction monitoring (MRM) is the most common method for quantitation with tandem mass spectrometry. Stable isotope dimethyl labeling has been widely used in quantitative proteomics due to it is highly efficient, fast, simple and inexpensive, but nobody applies it to vegetable protein sample. The purpose of this study was to develop a novel strategy by using stable isotope dimethyl labeling with LC - MS/MS, and establish the analysis platform for tomato allergen Sola l 1 then applied to the fields of food analysis. 　　First, we analyzed the recombinant protein rSola l 1 by trypsin digestion and identified its sequence by Q-TOF, then found a suitable peptide as the standard peptide of target protein. The qualitative result showed that the peptide YR, which has 13 amino acids in length, was stable and unique. The standard peptide was synthesized and used to synthesized for further experiments. Second, the synthetic peptide YR was labeled with formaldehyde-H2 and formaldehyde-D2, respectively. The dimethylated tryptic peptides were subsequently analyzed by Q-TOF. The result indicated the YR peptides obtain a complete labeling of N-terminal residue, and it represented that the method equipped with a good labeling efficiency. A series of different concentration of light stable isotope dimethyl-labeled synthetic peptides (YR-H) were prepared, and fixed concentration of intermediate stable isotope dimethyl-labeled synthetic peptides (YR-D) were spiked as internal standards. The calibration curve was obtained and indicated a good linear relationship of the concentration of YR-H between 0.5 ng/mL to 2500 ng/mL, and it could be used for quantitation of target protein. Further, we validated the method through evaluating its linearity, recovery, limit of detection and quantification and repeatability, the result showed that dimethyl-labeled could be applied to recombinant protein and standard peptides, and it was reliable and accurate. The detection and quantification limits (LOD and LOQ) that analyzed by MRM of recombinant protein were both 0.5 μg/mL, and standard peptides were 0.1 ng/mL and 0.5 ng/mL, respectively, and this method showed potential for comprehensive quantification of protein.
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Books on the topic "Allergy Labeling"

1

Food Allergen Labeling and Consumer Protection Act: Report (to accompany S. 2499). [Washington, D.C: U.S. G.P.O., 2002.

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United States. Congress. Senate. Committee on Health, Education, Labor, and Pensions. Food Allergen Labeling and Consumer Protection Act: Report (to accompany S. 2499). [Washington, D.C: U.S. G.P.O., 2002.

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United States. Congress. Senate. Committee on Health, Education, Labor, and Pensions. Food Allergen Labeling and Consumer Protection Act: Report (to accompany S. 2499). [Washington, D.C: U.S. G.P.O., 2002.

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United States. Congress. Senate. Committee on Health, Education, Labor, and Pensions. Minor Use and Minor Species Animal Health Act of 2003: Report (to accompany S. 741). [Washington, D.C: U.S. G.P.O., 2004.

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United States. Congress. House. Committee on Energy and Commerce. Minor Use and Minor Species Animal Health Act of 2004; Food Allergen Labeling and Consumer Protection Act of 2004: Report (to accompany S. 741) (including cost estimate of the Congressional Budget Office. [Washington, D.C: U.S. G.P.O., 2004.

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Thompson, Richard C. Food allergies: Separating fact from "hype.". Rockville, Md: Dept. of Health and Human Services, Public Health Service, Food and Drug Administration, Office of Public Affairs, 1986.

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Thompson, Richard C. Food allergies: Separating fact from "hype.". [Rockville, Md: Dept. of Health and Human Services, Public Health Service, Food and Drug Administration, Office of Public Affairs, 1986.

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Thompson, Richard C. Food allergies: Separating fact from "hype.". [Rockville, Md: Dept. of Health and Human Services, Public Health Service, Food and Drug Administration, Office of Public Affairs, 1986.

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Boye, Joyce I., and Samuel Benrejeb Godefroy. Allergen management in the food industry. New York: Wiley, 2010.

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Boye, Joyce I., and Samuel Benrejeb Godefroy. Allergen Management in the Food Industry. Wiley & Sons, Incorporated, John, 2011.

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Book chapters on the topic "Allergy Labeling"

1

Koeberl, Martina, Dean Clarke, and Andreas L. Lopata. "Allergen Quantitation for Food Labeling." In Food Allergy, 188–204. Boca Raton, FL : CRC Press, 2017. | 𠇊 science publisher's book.": CRC Press, 2017. http://dx.doi.org/10.1201/9781315151786-10.

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Fleming, Fiona, Kirsten Grinter, Kim Leighton, Kevin Norman, Chris Preston, and Maria Said. "The Challenges of Precautionary Labeling." In Allergen Management in the Food Industry, 453–72. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470644584.ch16.

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Godefroy, Samuel Benrejeb, and Bert Popping. "International Regulatory Environment for Food Allergen Labeling." In Molecular Biological and Immunological Techniques and Applications for Food Chemists, 267–92. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470637685.ch14.

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Bucchini, Luca, Matthew Daly, and E. N. Clare Mills. "Chapter 7. Food Allergen Labelling Regulation." In Food Chemistry, Function and Analysis, 107–26. Cambridge: Royal Society of Chemistry, 2019. http://dx.doi.org/10.1039/9781788013031-00107.

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Galvin, Audrey Dunn. "Chapter 8. The Impact of “Labelling” on the Beliefs, Attitudes and Behaviours of Consumers with Food Allergy: A Multilevel Perspective." In Food Chemistry, Function and Analysis, 127–40. Cambridge: Royal Society of Chemistry, 2019. http://dx.doi.org/10.1039/9781788013031-00127.

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Taylor, Steve L., and Joseph L. Baumert. "Worldwide Food Allergy Labeling and Detection of Allergens in Processed Foods." In Food Allergy: Molecular Basis and Clinical Practice, 227–34. S. Karger AG, 2015. http://dx.doi.org/10.1159/000373910.

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Brooke-Taylor, Simon, and Georgina Christensen. "Allergen Labeling – A Global Overview." In Reference Module in Food Science. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-08-100596-5.03289-3.

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Akiyama, Hiroshi, Takanori Imai, and Motohiro Ebisawa. "Japan Food Allergen Labeling Regulation—History and Evaluation." In Advances in Food and Nutrition Research, 139–71. Elsevier, 2011. http://dx.doi.org/10.1016/b978-0-12-385989-1.00004-1.

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Conference papers on the topic "Allergy Labeling"

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Allen, Hilary, Marta Vazquez-Ortiz, Andrew Murphy, and Edina Moylett. "GP4 De-labelling beta-lactam allergy in children in an outpatient setting using a single dose protocol." In Faculty of Paediatrics of the Royal College of Physicians of Ireland, 9th Europaediatrics Congress, 13–15 June, Dublin, Ireland 2019. BMJ Publishing Group Ltd and Royal College of Paediatrics and Child Health, 2019. http://dx.doi.org/10.1136/archdischild-2019-epa.71.

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Reports on the topic "Allergy Labeling"

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Svinddal, Siri B. Allergen labelling and use of advisory labelling "May contain traces of [allergen]". Nordic Council of Ministers, January 2013. http://dx.doi.org/10.6027/tn2012-566.

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Turner, Paul, and John O'Brien. Review of the FSA’s research programme on food hypersensitivity. Food Standards Agency, June 2021. http://dx.doi.org/10.46756/sci.fsa.bka542.

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The overarching mission of the Food Standards Agency (FSA) is tothe ensure that food is safe, food is what it says it is and that consumers can make informed choices about what to eat. These are of central importance to consumers with food hypersensitivity(FHS).Food hypersensitivity (FHS) encompasses both immune-mediated food hypersensitivity (food allergy and coeliac disease) and non-immune food intolerances. FHS is a complex, multifactorial disease of concern to multiple stakeholders including consumers with FHS, their families, clinicians, regulatory agencies and policy makers, scientists, food manufacturers and food business operators. It affects around 5-8% of children and 2-3% of adults in the UK, and although rare, can be fatal. Public concern over FHS has grown in recent years. In the UK and elsewhere, food recalls due to the presence of undeclared allergens feature predominantly in food alerts; legislation over food labelling has become clearer, and consumers and producers are more aware of FHS. The FSA has been a major funder of research into FHS for over 2 decades, and the outputs of the research programme has had significant impacts at a national and global scale, most notably in the area of the prevention of FHS in children and the presence of declared and undeclared allergens in food products. Strengthening protections for consumers with FHS is a top priority for the FSA. The FSA has established a Food Hypersensitivity Programme Board to oversee and coordinate its work in this area. The working group was tasked with reviewing the research into FHS supported by the Food Standards Agency to date, and prioritising those priority areas where the current scientific evidence is limited and therefore should be a focus for future research investment. The aim –to make the UK the best country in the world for consumers with food hypersensitivity.
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