Peanut allergy labeling of food mostly correct

Information on peanuts contained in food almost always correct
People with a food allergy are particularly dependent on the correct labeling of the ingredients of food to avoid health risks from accidental ingestion of allergens. In a recent study, the Federal Institute for Risk Assessment (BfR), together with the French Food Safety, Environmental Protection and Occupational Safety and Health Administration (ANSES), has reviewed the information on constituents of peanuts in foodstuffs. The result is reassuring: Almost always the information on the packaging was correct.

Many people suffer from a peanut allergy, which can cause physical discomfort when ingested with peanut ingredients - at worst, to anaphylactic shock. Because peanuts can cause such severe allergic reactions, they must be indicated on the food packaging as an ingredient, the BfR reports. Together with ANES, BfR investigated food samples for traces of peanut in the largest study to date with products from the retail sector. The results of the study were published in the Journal of Food Composition and Analysis. According to the researchers, only one percent of the samples contained measurable residues of peanut DNA.

Many people are allergic to peanuts, so proper food labeling is particularly important. (Image: atoss / fotolia.com)

Peanut residues in less than one percent of the samples
In total, the scientists examined 899 food samples for peanut residues and discovered detectable residues of peanut DNA or protein traces in just nine samples. "Six samples had a total peanut protein content below 5 milligrams per kilogram, two samples between 8 and 10 milligrams per kilogram, and one sample a maximum of about 20 milligrams per kilogram," the researchers write. Although peanuts were not listed in the list of ingredients for all the foods studied, 266 samples contained evidence that may contain traces of peanuts. 633 products had no corresponding information. Of these, only two (0.3 percent) contained peanut residues, according to the BfR.

No one hundred percent security
According to the BfR, "Antibody-based immunological tests and a DNA test were used to detect the peanut residues." These tests are currently among the most sensitive methods for detection of peanut allergen in foods, the Federal Institute reports. According to the researchers, the foods studied included breakfast cereals, muesli bars, baked goods, snacks, pizzas, crème desserts, cakes, biscuits, chocolate and ice cream. The highest content of peanut residues, the scientists reported at about 20 milligrams per kilogram in a nut mixture with dried fruit, which was, however, according to the BfR provided with a clear indication of peanut. "Anyone who carefully reads the list of ingredients and instructions can largely avoid unintentional consumption," emphasizes BfR President Professor Dr. med. Dr. Andreas Hensel in a press release on the current study results. However, there will be no one hundred percent certainty, as every allergic person reacts very individually and in a dose-dependent manner, Hensel continues. (Fp)