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The Expansion of the Hellenic Food Thesaurus; Allergens Labelling and Allergens-Free Claims on Greek Branded Food Products

Branded food composition databases (BFCDs) are valuable information tools that meet multiple user needs. Recently, recognising allergies and intolerances as an emerging concern for various stakeholders, BFCDs evolve to embed information on allergens. This study aims to expand the Greek BFCD, HelTH,...

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Autores principales: Katidi, Alexandra, Vlassopoulos, Antonis, Xanthopoulou, Stefania, Boutopoulou, Barbara, Moriki, Dafni, Sardeli, Olympia, Rufián-Henares, José Ángel, Douros, Konstantinos, Kapsokefalou, Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9416583/
https://www.ncbi.nlm.nih.gov/pubmed/36014926
http://dx.doi.org/10.3390/nu14163421
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author Katidi, Alexandra
Vlassopoulos, Antonis
Xanthopoulou, Stefania
Boutopoulou, Barbara
Moriki, Dafni
Sardeli, Olympia
Rufián-Henares, José Ángel
Douros, Konstantinos
Kapsokefalou, Maria
author_facet Katidi, Alexandra
Vlassopoulos, Antonis
Xanthopoulou, Stefania
Boutopoulou, Barbara
Moriki, Dafni
Sardeli, Olympia
Rufián-Henares, José Ángel
Douros, Konstantinos
Kapsokefalou, Maria
author_sort Katidi, Alexandra
collection PubMed
description Branded food composition databases (BFCDs) are valuable information tools that meet multiple user needs. Recently, recognising allergies and intolerances as an emerging concern for various stakeholders, BFCDs evolve to embed information on allergens. This study aims to expand the Greek BFCD, HelTH, to include allergen information for its 4002 products. A new file was added to the structure of HelTH, and data were curated to record label information. In 68.4% of products, at least one allergen was present in the ingredient list and in 38.9% at least one allergen in a precautionary statement. Milk (38.8%), gluten (32.7%), and soybeans (17.4%) were most commonly declared in the ingredient list; nuts (18.3%), eggs (13.1%), and milk (12.2%) were most commonly declared in precautionary statements. Allergen-free claims were present in 5.3% of the products and referred mostly on gluten and milk. In general, no statistically significant differences were identified between the nutritional composition of allergen-free claimed products and their equivalents. This study delivers an expanded BFCD that provides organised and detailed allergen information; new insights on the presence of food allergens in branded foods and issues of concern regarding allergen declaration that need to be addressed in order to improve label information.
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spelling pubmed-94165832022-08-27 The Expansion of the Hellenic Food Thesaurus; Allergens Labelling and Allergens-Free Claims on Greek Branded Food Products Katidi, Alexandra Vlassopoulos, Antonis Xanthopoulou, Stefania Boutopoulou, Barbara Moriki, Dafni Sardeli, Olympia Rufián-Henares, José Ángel Douros, Konstantinos Kapsokefalou, Maria Nutrients Article Branded food composition databases (BFCDs) are valuable information tools that meet multiple user needs. Recently, recognising allergies and intolerances as an emerging concern for various stakeholders, BFCDs evolve to embed information on allergens. This study aims to expand the Greek BFCD, HelTH, to include allergen information for its 4002 products. A new file was added to the structure of HelTH, and data were curated to record label information. In 68.4% of products, at least one allergen was present in the ingredient list and in 38.9% at least one allergen in a precautionary statement. Milk (38.8%), gluten (32.7%), and soybeans (17.4%) were most commonly declared in the ingredient list; nuts (18.3%), eggs (13.1%), and milk (12.2%) were most commonly declared in precautionary statements. Allergen-free claims were present in 5.3% of the products and referred mostly on gluten and milk. In general, no statistically significant differences were identified between the nutritional composition of allergen-free claimed products and their equivalents. This study delivers an expanded BFCD that provides organised and detailed allergen information; new insights on the presence of food allergens in branded foods and issues of concern regarding allergen declaration that need to be addressed in order to improve label information. MDPI 2022-08-19 /pmc/articles/PMC9416583/ /pubmed/36014926 http://dx.doi.org/10.3390/nu14163421 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Katidi, Alexandra
Vlassopoulos, Antonis
Xanthopoulou, Stefania
Boutopoulou, Barbara
Moriki, Dafni
Sardeli, Olympia
Rufián-Henares, José Ángel
Douros, Konstantinos
Kapsokefalou, Maria
The Expansion of the Hellenic Food Thesaurus; Allergens Labelling and Allergens-Free Claims on Greek Branded Food Products
title The Expansion of the Hellenic Food Thesaurus; Allergens Labelling and Allergens-Free Claims on Greek Branded Food Products
title_full The Expansion of the Hellenic Food Thesaurus; Allergens Labelling and Allergens-Free Claims on Greek Branded Food Products
title_fullStr The Expansion of the Hellenic Food Thesaurus; Allergens Labelling and Allergens-Free Claims on Greek Branded Food Products
title_full_unstemmed The Expansion of the Hellenic Food Thesaurus; Allergens Labelling and Allergens-Free Claims on Greek Branded Food Products
title_short The Expansion of the Hellenic Food Thesaurus; Allergens Labelling and Allergens-Free Claims on Greek Branded Food Products
title_sort expansion of the hellenic food thesaurus; allergens labelling and allergens-free claims on greek branded food products
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9416583/
https://www.ncbi.nlm.nih.gov/pubmed/36014926
http://dx.doi.org/10.3390/nu14163421
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