Precautionary Allergen Labeling: What Advice Is Available for Health Care Professionals, Allergists, and Allergic Consumers?

Abstract

In most countries, the use of precautionary allergen labelling (PAL) is not governed by regulation. PAL was initially identified as a judicious risk management measure to address instances of « unavoidable » cross-contact with priority food allergens during food processing. However, PAL has gradually been devalued, in part due to overuse and inconsistent application by the food industry. Currently, most food products do not contain detectable allergen residue or contain only low concentrations of residue of the allergens declared using PAL; however, occasionally high concentrations of allergen residue are reported, rendering it an ineffective risk communication tool for allergic consumers. In this context, several reasons exist which make the consumption of products bearing a PAL statement not advisable for people with food allergies. The main reason is that the risk is generally not correlated with the statement used by manufacturers. Due to the increased use of PAL on prepackaged food products, and in order to maximize food choices for allergic individuals, healthcare professionals increasingly advise some patients considered to be "not highly allergic" to consume products bearing a PAL statement. This article explains why consumption of products with PAL is not advisable without having a full clinical evaluation and knowledge that an allergen risk assessment has been conducted. It also discusses the perspectives for a better use of PAL on the basis of the recent FAO/WHO recommendations on food allergens.