Food Allergen Labeling: A Case of Lebanon

Abstract

The epidemiology of food allergies appears to be increasing worldwide. To help people suffering from food allergies, different international labeling standards were developed to include the list the major food allergens that cause allergies and intolerances on the labeling of packaged foods.

Our aim was to assess the characteristics of allergen labeling and consumers' knowledge, attitudes, and purchasing habits of food products with allergens in Lebanon. Allergen labeling of 1000 supermarket food products were evaluated and random sample of 541 consumers were recruited through an online survey posted on social media platform. A structured IRB approved survey including three different sections was administered as a tool of assessment.

Wheat represents the largest group of food allergen declared in labels, followed by milk and soybean. Different types or emphasis were used to inform consumers about presence of allergens. Furthermore, 42.9% made use of precautionary allergen labeling with ''may contain traces of allergens'' being the most common advice labeling used. Most food products complied with local regulations. However, about 25.3% of the survey respondents had food allergy themselves or caregivers of a food-allergic sufferer.15.3% reported history of a severe food allergic reaction. Moreover, suffering from a previous serious food allergic reaction was associated with high knowledge and attitude scores respectively; (β=-1.394/p <0.001) and (β=-1.432/p =0.04). Our results provide practical insights on food allergen labeling issues for stakeholders and policymakers in the food supply chain.