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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,...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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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. |
format | Online Article Text |
id | pubmed-9416583 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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