000117446 001__ 117446
000117446 005__ 20240319080959.0
000117446 0247_ $$2doi$$a10.3390/nu14081571
000117446 0248_ $$2sideral$$a128759
000117446 037__ $$aART-2022-128759
000117446 041__ $$aeng
000117446 100__ $$0(orcid)0000-0001-8952-4481$$aMartínez-Pineda, M.$$uUniversidad de Zaragoza
000117446 245__ $$aThe Risk of Undeclared Allergens on Food Labels for Pediatric Patients in the European Union
000117446 260__ $$c2022
000117446 5060_ $$aAccess copy available to the general public$$fUnrestricted
000117446 5203_ $$aThe dietary avoidance of allergens has been widely recognized as the key intervention in the management of food allergies, but the presence of undeclared allergens makes compliance difficult. The aim of this study was to analyze the presence of undeclared allergens in food labeling through RASFF notifications in the European Union, focusing on those allergens that frequently affect the pediatric population and the implicated products, so as to provide useful information for its risk evaluation and the development of educational materials for patients. The results showed milk (20.5%), gluten (14.8%), and nuts (10.9%) to be the pediatric allergens with higher presences. In 80% of the notifications concerning milk and milk derivatives, the specific compound present (lactose or lactoprotein) was not identified. They were mainly present in cereal and bakery products, prepared dishes and snacks, and cacao and confectionery products, all of which are frequently consumed by the pediatric population. The large quantity (7.6%) of undeclared allergens in “free-from-allergen” products was also remarkable, especially in regard to the supposedly not-present allergens. Undeclared allergens in food products pose an evident risk for allergic patients and knowledge of them should take a relevant role in a patient’s nutritional education. It is also necessary to raise awareness among manufacturers and safety authorities. © 2022 by the authors. Licensee MDPI, Basel, Switzerland.
000117446 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A06-20R
000117446 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000117446 590__ $$a5.9$$b2022
000117446 592__ $$a1.291$$b2022
000117446 591__ $$aNUTRITION & DIETETICS$$b17 / 87 = 0.195$$c2022$$dQ1$$eT1
000117446 593__ $$aNutrition and Dietetics$$c2022$$dQ1
000117446 593__ $$aFood Science$$c2022$$dQ1
000117446 594__ $$a9.0$$b2022
000117446 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000117446 700__ $$0(orcid)0000-0003-0224-9988$$aYagüe-Ruiz, C.$$uUniversidad de Zaragoza
000117446 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000117446 773__ $$g14, 8 (2022), 1571 [21 pp]$$pNutrients$$tNutrients$$x2072-6643
000117446 8564_ $$s2730913$$uhttps://zaguan.unizar.es/record/117446/files/texto_completo.pdf$$yVersión publicada
000117446 8564_ $$s2722116$$uhttps://zaguan.unizar.es/record/117446/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000117446 909CO $$ooai:zaguan.unizar.es:117446$$particulos$$pdriver
000117446 951__ $$a2024-03-18-14:00:30
000117446 980__ $$aARTICLE