@article{018726f494fc4c34a49b902a03a99e94,
title = "Can we define a level of protection for allergic consumers that everyone can accept?",
abstract = "Substantial progress has been made in characterising the risk associated with exposure to allergens in food. However, absence of agreement on what risk is tolerable has made it difficult to set quantitative limits to manage that risk and protect allergic consumers effectively. This paper reviews scientific progress in the area and the diverse status of allergen management approaches and lack of common standards across different jurisdictions, including within the EU. This lack of regulation largely explains why allergic consumers find Precautionary Allergen Labelling confusing and cannot rely on it. We reviewed approaches to setting quantitative limits for a broad range of food safety hazards to identify the reasoning leading to their adoption. This revealed a diversity of approaches from pragmatic to risk-based, but we could not find clear evidence of the process leading to the decision on risk acceptability. We propose a framework built around the criteria suggested by Murphy and Gardoni (2008) for approaches to defining tolerable risks. Applying these criteria to food allergy, we concluded that sufficient knowledge exists to implement the framework, including sufficient expertise across the whole range of stakeholders to allow opinions to be heard and respected, and a consensus to be achieved.",
keywords = "Decision framework, Food allergy, Risk assessment, Risk management, Tolerable risk",
author = "Madsen, {Charlotte B.} and {van den Dungen}, {Myrthe W.} and Stella Cochrane and Houben, {Geert F.} and Knibb, {Rebecca C.} and Knulst, {Andr{\'e} C.} and Stefan Ronsmans and Yarham, {Ross A.R.} and Sabine Schnadt and Turner, {Paul J.} and Joseph Baumert and Elisa Cavandoli and Chan, {Chun Han} and Amena Warner and Crevel, {Ren{\'e} W.R.}",
note = "Funding Information: This research is funded by the Food Allergy Task Force of the European branch of the International Life Sciences Institute , ILSI Europe . Industry members of this task force are listed on the ILSI Europe website at http://ilsi.eu/task-forces/food-safety/food-allergy/ . The research question addressed in this publication and potential contributing experts in the field were identified by the Food Allergy Task Force. Experts are not paid for the time spent on this work; however, the non-industry members within the expert group were offered support for travel and accommodation costs from the Food Allergy Task Force to attend meetings to discuss the manuscript and a small compensatory sum (honorarium) with the option to decline. Funding Information: This research is funded by the Food Allergy Task Force of the European branch of the International Life Sciences Institute, ILSI Europe. Industry members of this task force are listed on the ILSI Europe website at http://ilsi.eu/task-forces/food-safety/food-allergy/. The research question addressed in this publication and potential contributing experts in the field were identified by the Food Allergy Task Force. Experts are not paid for the time spent on this work; however, the non-industry members within the expert group were offered support for travel and accommodation costs from the Food Allergy Task Force to attend meetings to discuss the manuscript and a small compensatory sum (honorarium) with the option to decline. Publisher Copyright: {\textcopyright} 2020 The Authors",
year = "2020",
month = nov,
doi = "10.1016/j.yrtph.2020.104751",
language = "English (US)",
volume = "117",
journal = "Regulatory Toxicology and Pharmacology",
issn = "0273-2300",
publisher = "Academic Press Inc.",
}