Alimentos alergénicos desde una perspectiva regulatoria: una revisión
DOI:
https://doi.org/10.33448/rsd-v10i1.11541Palabras clave:
Alergia alimentaria; Alimentos alergênicos; Etiquetado; Legislación.Resumen
La alergia alimentaria consiste en una reacción inmunomediada que resulta de la ingestión de un alimento alergénico por un individuo sensible. Puede manifestarse de forma leve, con síntomas cutáneos y gastrointestinales, sin embargo puede tener consecuencias graves como la anafilaxia. Como todavía no existe cura para la alergia alimentaria y los tratamientos disponibles no son lo suficientemente seguros y eficaces, restringir el consumo del alimento que provoca la alergia es la intervención más adecuada. Por lo tanto, las personas alérgicas dependen de la información presentada en las etiquetas de los alimentos para elegir, de manera segura, qué productos consumir. Como resultado, muchos países han obligado a declarar los principales alimentos que causan alergias en la etiqueta de los productos envasados. El presente trabajo presenta un análisis de los aspectos regulatorios de este tema en diferentes países. Se pudo evidenciar la evolución de los requisitos regulatorios, aunque las diferencias sustanciales son desfavorables para el comercio internacional y la seguridad alimentaria.
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Derechos de autor 2021 Marina de Paula Penna e Palhares; Pedro Paulo Borges dos Santos; Ana Luiza Soares dos Santos; Cristiane Lúcia Goddard; Scheilla Vitorino Carvalho de Souza
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