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Check food labeling prevents health problems!

Food Safety Faculty
University for International Cooperation

Two research and development programs: the Euro Prevalle project funded by the European Union and the Programme of Food Allergy Research, National Institute of Allergy and U.S. Infectious Diseases (NIAID), studied the prevalence, economic impact and genetic, biochemical and immunological allergies to improve some limitations more accurate. And to avoid serious health problems of people.

These and other studies in the same field are intended to provide more innovative, as well as the tools necessary to the responsible agencies, health professionals, consumers and food industries to effectively manage different allergens and intolerances that cause them.

Of the 14 allergens recognized by law, through the Scientific Committee for Food of the European Union, only the security levels have been established in three of them: the gluten, lactose and sulphites. However, it should be set in food labels to 14, either in ingredients or food allergens, to ensure consumer intake without complications.

sulfur dioxide and sulfites are chemicals that are required in the product label at concentrations above 10 mg / kg or 10 mg / liter, expressed as SO2. Its use in food and beverage additive is justified as a preservative and antimicrobial and antioxidant effect. In the case of wine, it must be noted on a mandatory basis.

While milk and dairy products (including lactose) are listed on the label, except for lacto serum used for making distillates or ethyl alcohol of agricultural origin for spirit drinks and lactitol, an artificial sweetener.

addition to the classic foods derived from grains such as pasta, crackers and bread, some such as wheat are used in large quantity and variety of food, which is why people with celiac disease (gluten intolerance permanent), among others, have to exercise caution when consuming food, as this protein should be avoided.

In order to know the amounts of gluten containing food products to celiacs, Regulation (EC) No. 41/2009 of January 2009, established that processed food products for people with gluten intolerance can noted the term "gluten-free" if the content does not exceed 20 mg / kg in total and the term "very low in gluten, it does not exceed 100 mg / kg in total, both measured in the food as sold to the consumer.

This Regulation will apply from January 1, 2012. For its part, the English Federation of Associations of Celiac Spain (FACE) develops and maintains a gluten-free food products and has created a distinctive brand Guarantee Controlled by FACE "to describe products that contain gluten and therefore celiacs can consume.