Allergen labelling practice of Hungarian meat products
Pálfi, E., Semmelweis University, Budapest (Hungary). Faculty of Health Sciences, Department of Dietetics and Nutrition Sciences | Gál, C., Semmelweis University, Budapest (Hungary). Faculty of Health Sciences, Department of Dietetics and Nutrition Sciences | Kecskeméti, J., Semmelweis University, Budapest (Hungary). Faculty of Health Sciences, Department of Dietetics and Nutrition Sciences | Szabolcs, I., Semmelweis University, Budapest (Hungary). Faculty of Health Sciences, Department of Dietetics and Nutrition Sciences | Surányi, J., METRO Cash and Carry Hungary, Budaörs (Hungary)
Food allergy is an adverse immune reaction to food proteins which affects the quality of the patient’s life. The only treatment is the allergen avoidance diet. On one side, the diet is difficult because the information on the allergen content might be confusing. Other the other side, the gluten, milk, and soy content of food are, such as meat products, the essential part of Hungarian cuisine. Meat products contain gluten, milk, lactose, soy and celery and require labelling of 14 allergens. The aim of this study is to estimate the practice of allergen labelling. The study was conducted on 74 meat products. We studied the format, the phrasing and distinctness of allergen labelling. The most of the meat product had the allergen information on the label. The allergen information is located on the ingredients list, may contain, and free from milk or soy labelling on the back of meat products.
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