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Book (series)Technical studyRisk assessment of food allergens
Part 4: Review and establish exemptions for the food allergens, Meeting report
2024Also available in:
No results found.The Codex Committee on Food Labelling (CCFL) requested scientific advice as to whether certain foods and ingredients, such as highly refined foods and ingredients, that are derived from the list of foods known to cause hypersensitivity can be exempted from mandatory declaration. The objective of this fourth meeting was to expand on the recommendations from the first meeting concerning derivatives of food allergens and establish a framework for evaluating exemptions for food allergens.A pro forma process has been developed and tested against allergen derivatives previously granted exemptions in various countries or regions and found to be effective for consideration in future exemption decisions. The Expert Committee recommends that the process outlined in the pro forma process be used to guide any future development and evaluation of derivative exemptions. Establishment of safety based upon this weight of evidence approach is dependent upon consideration of data quality, outcome of the exposure assessment for all intended ingredient uses (specified for exemption) and review by competent authorities (as needed). When safety is established, exemption can be justified. -
DocumentOther documentEvaluation of Allergenicity of Genetically Modified Foods
Report of a Joint FAO/WHO Expert Consultation on Allergenicity of Foods Derived from Biotechnology, 22 – 25 January 2001
2001Scope: The Consultation was convened to provide FAO, WHO and their Member States with scientific advice in relation to the assessment of allergenicity in genetically modified foods. This would cover in particular: General consideration of allergenicity of genetically modified foods consideration of allergenicity specifically relevant to genetically modified foods Consideration of the decision-tree approach consideration and possible revision of the decision-tree for the ass essment of allergenicity of genetically modified foods developed preliminarily by the June 2000 Joint FAO/WHO Consultation on Foods Derived from Biotechnology development of standardised procedures for consideration of the use of individual criteria used in the decision tree, with a view to a harmonised application of the decision-tree consideration of the possibility of post market surveillance for inclusion in the decision-tree and technologies supporting the implementation of post market surveillance. Specific questions arising in relation to the assessment of allergenicity of genetically modified foods use of databases in the assessment of allergenicity of genetically modified foods use of animal testing other related issues -
DocumentOther documentAd hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens – reference dose(s) for cereals containing gluten or gluten. Summary and Conclusions
Rome, Italy, 3 – 7 November 2025
2025Also available in:
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Brochure, flyer, fact-sheetBrochureIn brief: Exemptions from mandatory food allergen declaration 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. The fourth meeting addressed whether it was scientifically justifiable that containing certain ingredients derived from priority allergenic foods, such as highly refined oils, could be exempted from mandatory declaration on packaged 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. -
Brochure, flyer, fact-sheetBrochureIn brief: Priority food allergens 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. Based on the latest scientific evidence, the expert committee identified and used three criteria — prevalence, potency and severity — for assessing proteins for their potential inclusion or exclusion on a priority food allergen list.