Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes


Panel on Dietetic Products, Nutrition and Allergies
EFSA Journal
EFSA Journal 2014;12(11):3894 [286 pp.].
Panel Members
Carlo Agostoni, Roberto Berni Canani, Susan Fairweather-Tait, Marina Heinonen, Hannu Korhonen, Sébastien La Vieille, Rosangela Marchelli, Ambroise Martin, Androniki Naska, Monika Neuhäuser-Berthold, Grażyna Nowicka, Yolanda Sanz, Alfonso Siani, Anders Sjödin, Martin Stern, Sean (J.J.) Strain, Inge Tetens, Daniel Tomé, Dominique Turck and Hans Verhagen.

The Panel wishes to thank the members of the Working Group on Food Allergy: Roberto Berni Canani, Sébastien La Vieille, Hendrik van Loveren, Martinus Løvik, Rosangela Marchelli, Martin Stern, Stephan Strobel and Dominique Turck for the preparatory work on this scientific opinion and EFSA staff: Silvia Valtueña Martínez and Janusz Ciok for the support provided to this scientific opinion.

Opinion of the Scientific Committee/Scientific Panel
On request from
Food Safety Authority of Ireland
Question Number
30 October 2014
Published in the EFSA Journal
26 November 2014
European Food Safety Authority (EFSA), Parma, Italy

Following a request from the Food Safety Authority of Ireland, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA Panel) was asked to deliver a scientific opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. In view of the request, the NDA Panel decided to update its previous opinions relative to food ingredients or substances with known allergenic potential listed in Annex IIIa of 2003/89/EC, as amended. These include cereals containing gluten, milk and dairy products, eggs, nuts, peanuts, soy, fish, crustaceans, molluscs, celery, lupin, sesame, mustard and sulphites. The opinion relates to immunoglobulin (Ig)E- and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. It includes information on the prevalence of food allergy in unselected populations, proteins identified as food allergens, cross-reactivities, the effects of food processing on the allergenicity of foods and ingredients, methods for the detection of allergens and allergenic foods, doses observed to trigger adverse reactions in sensitive individuals and risk assessment methodologies that have been used to derive individual and population thresholds for selected allergenic foods.

food allergy, prevalence, allergens, methods of detection, eliciting dose, thresholds, food labelling
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