Session Number and Title:
024.The emerging science of thresholds: Next steps in allergen control.
Sunday, Jun 12, 2011, 10:30 AM -12:00 PM
Public Policy, Food Laws & Regulations
Food Safety & Defense
A food allergy is a serious and potentially life-threatening condition, affecting approximately 12 million Americans—one in 17 among those under the age of 3. A food allergy is the result of changes in an individual’s immune system, triggered by the presence of proteins from certain foods. Even a trace amount of protein can trigger a reaction. In the United States, 8 foods are responsible for 90 percent of all allergic reactions: milk, eggs, peanuts, tree nuts, wheat, soy, fish, and crustacean shellfish. The food industry, regulatory agencies, scientists, and consumers continue to collaborate on a number of strategies designed to protect consumers and increase the quality of life for food-allergic individuals and their families. Labeling strategies, good manufacturing practices, and public and consumer education are all pieces of the allergen management puzzle. Implementation of the Food Allergen Labeling and Consumer Protection Act provides an opportunity to identify new approaches to allergen management. Although the law provides for the filing of petitions and notifications to exempt an ingredient from allergen declaration, not a single petition or notification has been granted. This is partially due to the lack of recognized allergen thresholds. This two-part session provides perspectives on the establishment of regulatory thresholds from a number of stakeholders across the food chain. The establishment of regulatory thresholds for food allergens will require the development of a unique approach to food safety risk assessment that considers factors including dose-response relationships for sensitive individuals and populations and patterns of exposure for consumers practicing avoidance. This multi-disciplinary symposium consists of two complementary sessions. Part 1 provides scientific, regulatory, and industry updates on the scientific data and risk-modeling methods available to support a risk assessment process. Part 2 presents perspectives from consumer, legal, and communication stakeholders.
Collaborating Division 1:
Food Laws & Regulations
Collaborating Division 2:
Extension & Outreach
Learning Objective 1:
Participants will understand labeling requirements and their impact on regulators, the food industry, and consumers.
Learning Objective 2:
Participants will apply insights and knowledge regarding allergen thresholds learned in Part 1 to enhance future outreach and communication efforts.
Audience Experience Level:
, washington, DC
Sunday, Jun 12, 2011, 10:30 AM -10:35 AM
Sunday, Jun 12, 2011, 10:35 AM -10:55 AM
, Univ of Nebraska
Sunday, Jun 12, 2011, 10:55 AM -11:05 AM
The legal aspects of food allergen labeling and control
Ricardo Carvajal, J.D., M.S.
, Hyman, Phelps & McNamara PC, Washington, DC
Sunday, Jun 12, 2011, 11:05 AM -11:15 AM
The regulatory challenge of food allergens: Advancements and opportunities
, U.S. Food and Drug Admin., College Park, MD
Sunday, Jun 12, 2011, 11:15 AM -11:25 AM
Brent Kobielush, General Mills
Sunday, Jun 12, 2011, 11:25 AM -11:35 AM
Health professional challenge: How to communicate allergen thresholds with registered dietitians
Marianne S. Edge, M.S., R.D., L.D., FADA
, Intl Food Information Council, Washington, DC
Sunday, Jun 12, 2011, 11:35 AM -12:00 PM
, washington, DC
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