The review identified information gaps which need to be addressed in order to strengthen the evidence base.
Executive Summary i
1 Introduction 1
1.1Background to the review 1
1.1.1 Scope of the review 1
1
1.1.2 Process of the review 1
1.2 Food allergy 2
1.2.1 General information 2
1.2.2 Food Allergy in Australia and New Zealand 2
1.2.3 Regulatory context 3
2 Emerging food allergens 4
2.1 Allergenic foods – ‘the big eight’ and a few more 4
2.2 Framework for the assessment of new food allergens 4
2.2.1 International approach 4
2.2.2 Data requirements to identify new allergens 5
2.2.3 Sources of information 6
2.3 Consideration of lupin as a new allergen 6
2.3.1 Lupin allergy 6
2.3.2 Lupin in the food supply 6
2.3.3 Conclusions 7
2.3.4 Recommendations 8
3 Label information 8
3.1 Source of allergenic ingredient 8
3.1.1 Australia and New Zealand 8
3.1.2 International regulations 9
3.1.3 Outcome of stakeholder consultation 10
3.1.4 Consumer research 10
3.1.5 Food industry initiatives 11
3.1.6 Label monitoring surveys 12
3.1.7 FSANZ label monitoring surveys 12
3.1.8 FSANZ allergen label monitoring survey 13
3.1.9 Allergen Bureau labelling review survey 2009 13
3.2 Precautionary labelling 14
3.2.1 Allergen cross contact 14
3.2.2 International regulations 14
3.2.3 Outcome of stakeholder consultation 15
3.2.4 Food industry initiatives 15
3.2.5 Consumer research 16
3.2.6 Label monitoring surveys 17
3.3.1 Conclusions 19
3.3.2 Recommendations 20
4 Foods Exempt from Bearing a Label 20
4.1.1 Conclusions 22
4.1.2 Recommendation 22
5 Labelling requirements for the current list of allergens 23
5.1 Collective term ‘tree nuts’ 23
5.1.1 Tree nut allergy 23
5.1.2 Tree nut allergens 24
5.1.3 Cross-reactivity among tree nuts 25
5.1.4 International regulations 25
5.1.5 Conclusions 25
5.1.6 Recommendation 25
5.2 Collective term: ‘fish’ 25
5.2.1 Allergy to finfish 27
5.2.2 Allergy to crustaceans 27
5.2.3 Allergy to molluscs 28
5.2.4 Conclusions 28
5.2.5 Recommendation 29
5.3 Gluten containing cereals 29
5.3.1 Gluten 29
5.3.2 Coeliac disease 30
5.3.3 Allergy to wheat and other cereals 30
5.3.4 Cross reactivity among cereal food allergens 32
5.3.5 Conclusions 32
5.3.6 Recommendation 32
6 Exemption of ingredients derived from allergenic foods 33
6.1 Impact of food processing on protein allergenicity 33
6.1.1 Thermal processing 33
6.1.2 Enzymatic treatment 34
6.1.3 Physical/ chemical separation of proteins 34
6.1.4 Conclusions 37
6.1.5 Recommendation 37
7Allergen thresholds 37
7.1 Clinical data 37
7.1.1 Conclusion 39
7.1.2 Recommendation 39
8 References 40