Masked and labelled food allergens
Moneret-Vautrin, D.A.; Kanny, G.
Allergie et Immunologie 30(2): 38-40
1998
ISSN/ISBN: 0397-9148 PMID: 9559059 Document Number: 485532
Several food proteins are used as food additives or may be contained in foods as contaminants. These masked allergens are at high risk of inducing severe clinical reactions: acute asthma, laryngeal angioedema, anaphylactic shock or even death. The present regulation requires labelling only if the level of food ingredients is superior to 25% of the final product. Several immunologic methods can detect low levels of proteins, equal or inferior to 2%. However a level of 1% or less may be noxious, suggesting a need for a specific line of food products which could be guaranteed free of ... and which might be recommended to patients with food allergy.