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Food allergy is a major public health concern with avoidance of the trigger food(s) being central to management by the patient. Food information legislation mandates the declaration of allergenic ingredients; however, the labelling of the unintentional presence of allergens is less defined. Precautionary allergen labelling (PAL) was introduced by the food industry to help manage and communicate the risk of reaction from the unintended presence of allergens in foods. In its current form, PAL is counterproductive for consumers with food allergies as there is no standardized approach to applying PAL. Foods with a PAL often do not contain the identified food allergen while some products without a PAL contain quantities of common food allergens that are capable of inducing an allergic reaction. Integrated Approaches to Food Allergen and Allergy Risk Management (iFAAM) was an EU‐funded project that aimed to improve the management of food allergens by the food industry for the benefit of people with food allergies. Within iFAAM, a clinically validated tiered risk assessment approach for food allergens was developed. Two cross‐stakeholder iFAAM workshops were held on 13‐14 December 2016 and 19‐20 April 2018. One of the objectives of these workshops was to develop a proposal to make PAL effective for consumers. This paper describes the outcomes from these workshops. This provides the basis for the development of more informative and transparent labelling that will ultimately improve management and well‐being in consumers with food allergy. [ABSTRACT FROM AUTHOR]

Summary: Prevention of allergic sensitization will probably require strategies that are operative in utero. These consist of optimisation of maternal nutrition and avoidance of tobacco smoke. Allergen avoidance should not be recommended as a primary preventive intervention. Postnatally, when allergic sensitisation has occurred but before disease is manifest, breastfeeding or using an extensively hydrolysed casein formula has been shown to be of benefit, at least in reducing food allergy and atopic eczema. The precise role of weaning in the development of allergic sensitisation is unknown and delaying the introduction of solids into the infant''s diet has produced highly discrepant results. The use of microbial product including probiotics has been shown to reduce atopic eczema but not allergic sensitisation. As yet no recommendations as to their precise use can be made. Finally, immunotherapy and the use of anti-histamines in interrupting the allergic march once symptoms are apparent have shown beneficial effects, with cetirizine having been shown to be safe and effective to use, even in infancy. [Copyright &y& Elsevier]