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DocumentNormative documentAd hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens. Part 4: Review and establish exemption for the food allergens. 14-18 Nov 2022. Experts bios.
Published 31 October 2022
2022Also available in:
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Brochure, flyer, fact-sheetBrochureIn brief: Precautionary allergens labelling (PAL) 2024For some people, certain foods may trigger an allergic reaction - a medical condition where their immune system mistakenly responds as it would to a danger. The proteins in food that trigger allergic reactions are known as food allergens. Approximately 220 million people worldwide have food allergies. A single food item may contain more than one allergen. People may have allergies to multiple foods. FAO and WHO reconvened a third meeting to review and evaluate the evidence in support of precautionary allergen labelling to address unintended allergen presence in foods.
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Book (series)Normative documentRisk assessment of Food Allergens – Part 3: Review and establish precautionary labelling in foods of the priority allergens
Meeting report
2023Also available in:
No results found.FAO and WHO reconvened a third meeting to review and evaluate the evidence in support of precautionary allergen labelling to address unintended allergen presence in foods. The Expert Committee at the third meeting reviewed the data on the current status and uses of the precautionary allergen labelling (PAL) and unanimously agreed that current PAL systems used in many countries needed to be improved as they were neither uniform nor informative and were not consistently risk based on amount and frequency of UAP found in food products. The Expert Committee also found that current PAL approaches led to widespread PAL that diminished information and value for consumers. The Expert Committee reviewed again the principles and basis of RfD from the second meeting and reached a consensus that the RfD for each priority allergen, as described by the HBGV and safety objectives, was a valid risk assessment endpoint for determining when sporadic or unexpected UAP posed more than appreciable risk to consumers and needed to be communicated to consumers by PAL.
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Brochure, flyer, fact-sheetBrochureIn brief: Food allergen reference doses 2024For some people, certain foods may trigger an allergic reaction - a medical condition where their immune system mistakenly responds as it would to a danger. The proteins in food that trigger allergic reactions are known as food allergens. Approximately 220 million people worldwide have food allergies. A single food item may contain more than one allergen. People may have allergies to multiple foods. Establish threshold levels for priority allergenic foods. Through risk assessment, reference doses, based on health-based guidance values for each of the priority allergens were recommended.
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Book (series)Technical studyProtein quality assessment in follow-up formula for young children and ready to use therapeutic foods
Report of the FAO Expert Working Group, Rome, 6–9 November 2017
2018Also available in:
No results found.Consistent with the need to provide safe food for young children, particularly during the complementary feeding period between 12 and 36 months and the period of rapid development to age 59 months, the Food and Agriculture Organization of the United Nations (FAO) convened an Expert Working Group the FAO Headquarters, Rome, Italy, from 6 to 9 November 2017. The meeting addressed questions related to protein quality evaluation in two distinct products used to feed children in different conditions: Ready to Use Therapeutic Food (RUTF) and Follow up Formula for Young Children (FUF-YC). Specific meeting objectives were: • To determine the appropriate comparative protein or amino acid reference pattern to define protein quality for use in FUF-YC and RUTF. • To provide guidance on the preferred protein quality assessment methodology that should be stipulated with the standards for FUF-YC and RUTF. • To provide guidance on the measurement of protein and amino acid digestibility. • To provide the appropriate reference amino acid profiles and the amino acid composition of common ingredients used for FUF-YC and RUTF. • To provide cost implications for countries to use PDCAAS in FUF-YC and RUTF. This report provides future research recommendations including the need to generate data on the true ileal digestibility for different protein sources so that Digestible Indispensable Amino Acid Score (DIAAS) values can be used in the future. -
Book (series)Technical studyRisk Assessment of Food Allergens. Part 2: Review and establish threshold levels in foods for the priority allergens 2022
Also available in:
No results found.Knowledge of thresholds constitutes a critical requirement to assessing the risk from allergens, as they are a characteristic of the hazard that allergens present to the food-allergic population. FAO and WHO reconvened the Ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens for a second meeting to provide scientific advice on review and establish threshold levels in foods for the priority allergens. The expert committee concurred that the benchmark dose/probabilistic hazard assessment approach aligned most closely with the requests of the Codex Committees. After extensive discussion, the expert committee reached a consensus on reference doses (RfD) for priority allergenic foods, meeting the criterion for HBGV that they should reflect a range of exposure without appreciable health risk.