Battisti Charlène, Chambefort Amélie, Digaud Olivier, Duplessis Barbara, Perrin Cécile, Volatier Jean-Luc, Gauvreau-Béziat Julie, Menard Céline
Anses, French Agency for Food Environmental and Occupational Health Safety 14, rue Pierre et Marie Curie 94701 Maisons-Alfort France.
Food Sci Nutr. 2017 May 5;5(4):881-888. doi: 10.1002/fsn3.471. eCollection 2017 Jul.
The French Observatory of Food Quality (Oqali) aims at collecting all nutritional data provided on labels of processed foods (nutritional information and composition), at branded products level, in order to follow nutritional labeling changes over time. This study carries out an overview of allergens labeling frequencies by distinguishing allergens used in recipes from those listed on precautionary statements, for the fourteen allergen categories for which labeling is mandatory according to European legislation. 17,309 products were collected, between 2008 and 2012, from 26 food categories. Products were classified per family and type of brand (national brands, retailer brands, entry-level retailer brands, hard discount, and specialized retailer brands). Allergenic ingredients were identified from ingredients lists and precautionary statements. 73% of the 17,309 products studied contained at least one allergen in their ingredients list and 39% had a precautionary statement for one or more allergens. Milk (53%), gluten (41%), and egg (22%) were the most commonly used allergens in ingredients lists. For precautionary statement, nuts (20%), egg (14%), peanut (13%), soybean (12%), and milk (11%) were the most common allergens listed. Precautionary statement was most frequently found among first-price products (hard discount and entry-level retailer brands). National brands seemed to use it less frequently. For all these results, differences depended both on food categories and allergen categories. This study will enable to follow allergens labeling and their use as ingredients over time, particularly by assessing an hypothetical increase in allergens presence in processed food.
法国食品质量观察站（Oqali）旨在收集加工食品标签上提供的所有营养数据（营养信息和成分），以品牌产品为单位，以便跟踪营养标签随时间的变化。本研究对过敏原标签频率进行了概述，根据欧洲法规规定的14种必须标注的过敏原类别，区分食谱中使用的过敏原和预防性声明中列出的过敏原。在2008年至2012年期间，从26个食品类别中收集了17309种产品。产品按品牌类别和类型（全国性品牌、零售商品牌、入门级零售商品牌、硬折扣品牌和专业零售商品牌）进行分类。从成分列表和预防性声明中识别致敏成分。在研究的17309种产品中，73%在其成分列表中至少含有一种过敏原，39%对一种或多种过敏原设有预防性声明。牛奶（53%）、麸质（41%）和鸡蛋（22%）是成分列表中最常用的过敏原。在预防性声明方面，坚果（20%）、鸡蛋（14%）、花生（13%）、大豆（12%）和牛奶（11%）是列出的最常见过敏原。预防性声明在低价产品（硬折扣品牌和入门级零售商品牌）中最为常见。全国性品牌似乎较少使用。对于所有这些结果，差异既取决于食品类别，也取决于过敏原类别。这项研究将有助于跟踪过敏原标签及其作为成分的使用随时间的变化，特别是通过评估加工食品中过敏原存在情况的假设性增加。
