Adding more thresholds scientifically, decreasing adverse reactions tangibly

Food allergens cause for concern among consumers, food business operators and regulators around the world. But, how much of a food allergen is enough to cause a dangerous allergic reaction? Having previously recommended allergic threshold values, or maximum safe limits, for cereals containing gluten, crustacea, eggs, fish, milk, peanuts, sesame and tree nuts (almond, cashew, hazelnut, pecan, pistachio and walnut) in foods, the ad hoc FAO/WHO Expert Committee on Food Allergens was ready to tackle additional allergens. In March 2023, Committee reconvened for a fifth time – this time to establish the thresholds of the following food allergens: soy, celery, lupin, mustard, buckwheat, oats and tree nuts (Brazil nut, Macadamia nut or Queensland nut, pine nut).  

“The thresholds for these additional allergens were established using the same methodology developed during the second expert meeting,” said FAO Food Safety Officer Kang Zhou. “The approach is fully transparent, so the users, including the Members of Codex and food business operators, can clearly see how the risks were assessed.”

The risk-based determination of allergen thresholds serves as the foundation for the recommendations of the Committee’s reports on precautionary labelling and derivatives exemption. All of the Committee’s recommendations will be used by Codex to inform the development and revision of international standards and the application of these standards to protect consumer health. 

The full report of the fifth meeting, “Review and establish threshold levels for specific tree nuts (Brazil nut, macadamia nut or Queensland nut, pine nut), soy, celery, lupin, mustard, buckwheat and oats” is now available.

Read more in the report 

For additional information, please visit the FAO food allergens page