Allergen labelling confusion remains for consumers

Researchers from the University of Athens have conducted a survey to determine the ability of consumers to recognize food allergens in labels, depending on personal food allergy history, educational level and professional direction. The survey findings suggest that despite the mandatory food labelling requirements, many people still have difficulty identifying allergic ingredients contained in commercial food products.

Three different population groups were surveyed, comprising 83 randomly selected individuals of the general population, 34 food allergic patients or their parents, and 43 health care professionals without any history of food allergy. The questionnaire contained a list of 59 terms that are used on food labels to describe common allergenic ingredients on products sold in Greece. All of the survey participants were asked to recognize and identify the terms used for common food allergens on commercial food products.

When compared to the general population group and the group of parents of allergic children, health professionals were better able to recognise ingredients derived from the common allergenic foods. They more often correctly matched the ingredient names of soya seed oil, lactose, gluten, cheese and lactalbumin with the common name of the food allergen from which the ingredient was derived. Female participants and those with a higher education were also more able to correctly match the ingredient names with the common name of the food allergen from which the ingredient was derived.

None of the participants in the food allergic groups were able to match seven of the 59 ingredient terms in the survey list with the common name for the food allergen from which the ingredient was derived. These ingredients included avidine, caramel and lysozyme.

The authors maintain that common terms need to be used for each food allergen listed on pre-packed food, and also recommend a definite use of a "may contain" statement for a defined minimum amount of an allergen when it is present in the food.

Reference: Sakellariou et al. 2010 Allergy. Vol. 65(4) pp. 534-5. DOI: 10.1111/j.1398-9995.2009.02209.x