Food allergen labeling of commonly used ingredients in Chinese restaurants in the United States
| Autor: | Lilly W. Jan, Anirudh Naig |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Allergy
digestive oral and skin physiology 010401 analytical chemistry 04 agricultural and veterinary sciences respiratory system medicine.disease_cause medicine.disease 040401 food science 01 natural sciences respiratory tract diseases 0104 chemical sciences Ingredient labels 0404 agricultural biotechnology Allergen immune system diseases Food allergy Environmental health otorhinolaryngologic diseases medicine Reference database Business Food allergens Allergen labeling Food Science Biotechnology |
| Zdroj: | Food Control. 130:108381 |
| ISSN: | 0956-7135 |
| DOI: | 10.1016/j.foodcont.2021.108381 |
| Popis: | This study aimed to create a food allergy reference resource to identify food allergens in commonly used Chinese restaurant packaged foods to create an initial reference database. Ninety-nine commonly used packaged foods in Chinese restaurants were identified, and their ingredient labels collected for analysis for major allergens, adherence to Food Allergen Labeling and Consumer Protection Act labeling regulations, and use of voluntary allergen advisories. Analyzed data was used in the creation of a food allergen reference resource of packaged Chinese restaurant ingredients to extend the knowledge of allergens commonly found in Chinese restaurants. Wheat (71.7%) and soy (53.5%) were the commonly found allergens on ingredient labels. The manner in which allergens were listed varied among ingredient labels. Food allergen labeling legislation that provides standard guidelines on allergen labeling for easy identification of food allergens and providing food allergy training to foodservice workers about reading ingredient labels could help restaurants, especially Chinese restaurants to better serve customers with food allergies. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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