Allergic consumers' information and food labelling: News

Food allergy is a public health problem of increasing prevalence. Modern food is characterized by complexity and globalisation. Allergic consumers are relying on accessibility, accuracy and quality of information concerning purchased food. The new European rules concerning allergic consumers' information are presented. Mandatory labelling concerns 14 allergens (cereals with gluten, crustaceans, eggs, fish, peanut, soy, milk, nuts, sesame, celery, mustard, sulphites, lupine and molluscs) and derivatives as well as for pre-packaged products, food sold in bulk and served in restaurant. Lists of mandatory allergens must be periodically actualised on the basis of scientific and clinical knowledge concerning new food allergens. The control of allergic risk is based on HACCP method. Reactogenic thresholds have to be assessed in order to determine the lowest reactogenic dose and the dose without effect. Analytic methods have to be developed for the detection of allergens in food. Attention is drawn to the absence of harmonisation of international regulations concerning allergen labelling, the feeling of insecurity of allergic consumers due to the uncertainty of allergen labelling. The need of an ethical reflexion for an accurate and equitable information allowing autonomy of allergic consumers is underlined. The advent of digital information is promising. The conception of web sites built by all stakeholders (patients, health and food professionals, politic makers and legislators) is encouraged. (C) 2015 Elsevier Masson SAS. All rights reserved.