Inconsistent Terminology/Technical Jargon

Inconsistent terminology and technical jargon related to food allergens can create confusion and safety concerns for individuals with food allergies. To address this issue, there are several key terms and concepts that should be consistently understood and used in the food industry and by healthcare professionals:

• The Big Nine (with the addition of sesame) Allergens: The Big Nine allergens are responsible for the majority of food allergies and include milk, eggs, peanuts, tree nuts, soy, wheat, fish, sesame and shellfish. Consistent terminology and labeling for these allergens are essential.

• Cross-Contact vs. Cross-Contamination: These terms are often used interchangeably but have distinct meanings. Cross-contact refers to the unintended transfer of allergenic proteins from one food to another, while cross-contamination typically refers to the general contamination of surfaces, equipment, or hands with allergens. It's important to use these terms accurately.

• May Contain vs. Shared Equipment/Processing: Labels often use phrases like "may contain" or "shared equipment" to indicate potential cross-contact. Standardized terminology would help consumers better understand the level of risk.

• Threshold Levels: Threshold levels refer to the minimum amount of an allergen that can trigger an allergic reaction in a sensitive individual. Establishing consistent threshold levels is important for labeling and safety measures.

• Precautionary Allergen Labeling (PAL): PAL statements like "may contain traces of" or "produced in a facility that processes" are commonly used but can be vague and inconsistent. Clear guidelines for PAL are needed to provide meaningful information to consumers.

• Food Allergy vs. Food Intolerance: Distinguishing between food allergies and intolerances is crucial. Allergies involve an immune system response, while intolerances do not. Using accurate terminology can prevent misunderstandings.

• Manufacturing Terms: Terms like "cleaning in place" (CIP) and "cleaning out of place" (COP) are relevant in food processing but may not be widely understood by consumers. Clear explanations or alternative terms could be used on labels.

• Ingredient Substitution: When an allergenic ingredient is substituted with a non-allergenic one in a recipe, consistent terminology should be used to convey this substitution to consumers.

• Vegan vs. Allergen-Free: Vegan products do not contain animal-derived ingredients, while allergen-free products do not contain specific allergenic ingredients. These terms should not be used interchangeably.

• Scientific or Medical Terminology: Healthcare professionals and allergists should use consistent and standardized terminology when diagnosing and managing food allergies to ensure clear communication with patients.  Manufacturers should be aware that not everyone knows or understands technical words e.g., "whey" is used in listed when the common terminology "milk products" should be.

To address these issues, there could be efforts to establish standardized definitions, labeling practices, and terminology guidelines for the food industry. Regulatory agencies, industry organizations, and healthcare professionals can play a significant role in promoting consistency in language and practices related to food allergens. This would enhance safety for individuals with food allergies and improve their ability to make informed choices about the foods they consume.