World Food Allergy Organizations Seek More Reliable Ingredient Labels
2003年10月28日 - 8:00PM
PRニュース・ワイアー (英語)
World Food Allergy Organizations Seek More Reliable Ingredient
Labels Consumers with Food Allergies at Risk FAIRFAX, Va., Oct. 28
/PRNewswire/ -- Inconsistent labeling practices continue to put
consumers with food allergies at risk, according to the Food
Allergy & Anaphylaxis Alliance (FAAA), a group representing the
world's largest advocacy organizations for people with food
allergies. FAAA, established in 1999 by U.S.-based The Food Allergy
& Anaphylaxis Network (FAAN), today announced the launch of a
united effort requesting government and food industry leaders to
adopt ingredient labeling practices that more clearly identify
common food allergens (peanuts, tree nuts, milk, eggs, fish,
shellfish, wheat and soy). In addition to FAAN, the international
FAAA is also represented by groups from Australia, Canada, Japan,
New Zealand, the Netherlands and the United Kingdom. "Getting
correct information from an ingredient label is the first line of
defense for allergen avoidance, but current labels remain a source
of confusion for consumers with food allergies," said Anne
Munoz-Furlong, the CEO and founder of FAAN. "Until there is a cure
for food allergies, clear, consistent and reliable ingredient
information is critical to ensure the health and safety of millions
of children and adults throughout the world." Ingredient label
inconsistencies are a global concern. As practiced today, some
manufacturers communicate additional allergen information by using
allergen advisory statements ("may contain" or "free from," for
example). However, such statements are voluntary, with no standard
definitions, and the varying practices add to consumer confusion.
Allergy New Zealand, for example, has spotted at least 16
variations of allergen advisory statements, including "free from"
labels. Anaphylaxis Canada has found 29 versions of allergen
advisory statements and 10 versions of "free from" labeling.
"Confusion certainly limits food choices for consumers with food
allergies," said Laurie Harada, executive director of Anaphylaxis
Canada. "What's worse is that many food-allergic consumers have
simply discounted the warnings, believing that manufacturers put
them on all products -- even those that are allergen-free -- to
avoid potential lawsuits. The fact that some allergic consumers are
putting themselves at risk by ignoring precautionary warnings is
worrisome." In the United States, a FAAN survey also highlights
confusion among consumers with food allergies. A poll of nearly 700
attendees at FAAN family conferences found that almost all -- 95
percent -- said they do not believe that ingredient labels provide
enough allergen information; 76 percent said they have had to call
food manufacturers to get more information about a product's
ingredients. Other ingredient label challenges: * Various synonyms
are used for foods. Families, for example, must understand
technical terms such as "casein" or "whey" that indicate milk. *
Allergens can be found in flavors, yet labels typically state
"natural flavors," with no indication of ingredient components. *
Products advertised as "nondairy" often contain casein, a milk
protein. FAAA is asking for simple language on ingredient
statements and the declaration of all allergens, including those
present in flavors, colors or spices. The group also wants to see a
reduction in the use of allergen advisory statements. Ingredient
confusion has also meant higher food costs and more time spent
shopping for consumers with food allergies. A U.K. study, for
example, found that those who must read ingredient labels due to
food allergies, on average, take 39 percent longer to shop than
non-allergic consumers. The study also found that, due to more
limited food options, grocery-shopping bills are 11 percent higher,
on average, for consumers with food allergies. "We need consumers,
government leaders and the food industry working together to make
consistent ingredient labeling a priority," concluded David
Reading, the founder of the Anaphylaxis Campaign in the United
Kingdom. About FAAA The Food Allergy & Anaphylaxis Alliance
(FAAA) was established in 1999 by The Food Allergy &
Anaphylaxis Network (FAAN) to facilitate information sharing among
non-profit organizations working in the field of food allergy
around the world. For more information about FAAA, visit the Web
site at http://www.foodallergyalliance.org/. About FAAN The Food
Allergy & Anaphylaxis Network (FAAN) is a Virginia-based,
nonprofit organization with more than 26,000 members in the United
States and worldwide. Established in 1991, FAAN's mission is to
increase awareness, to provide education and advocacy and to
advance research on behalf of all those affected by food allergies
and anaphylaxis. For more information, visit the FAAN Web site at
http://www.foodallergy.org/ or call 800-929-4040. Contact the
American Academy of Allergy, Asthma & Immunology or the
American College of Allergy, Asthma & Immunology to reach a
board-certified allergist. DATASOURCE: Food Allergy &
Anaphylaxis Network CONTACT: Barry Lawrence of the Food Allergy
& Anaphylaxis Network, +1-703-563-3052, or Web site:
http://www.foodallergy.org/ http://www.foodallergyalliance.org/
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