The Huntsville Forester
July 30, 2008
Minister of Health Tony Clement recently announced increased protection for Canadians with food allergies by introducing new labelling requirements for food allergens, gluten sources and added sulphites in pre-packaged foods. Health Canada also announced the launch of several allergy studies, including a large national study of food allergy prevalence and two studies on the dietary habits and coping skills of people with celiac disease who are on a gluten-free diet.
“The government of Canada is taking action to protect the health and well-being of Canadians with food allergies and celiac disease,” said Clement. “These new proposed labelling requirements will provide Canadians with the information they need to manage their own allergies and give parents greater assurance about the food they give their children who may have allergies.”
The current Food and Drug Regulations require that ingredients be declared on the labels of most pre-packaged foods. However, components of certain ingredients are exempted from declaration in the list of ingredients. While the Canadian Food Inspection Agency does have the ability to recall foods exempted from the labelling requirements if a health risk is identified, the strengthened labelling regulations will provide manufacturers with clear labelling rules for allergens to be followed in a systematic and consistent manner.
While the improved regulations require that manufacturers declare all food allergens, gluten sources and added sulphites on labels, the regulations would also detail exactly how these allergens, glutens and sulphites are to be listed on food labels.
Other recent initiatives have included the introduction of Canada’s first product recall law to protect Canadians from unsafe imports and products, tightening the
definition of “Made in Canada” and “Product of Canada” labelling, and showing international leadership in the safe management of chemical substances and products through the Chemical Management Plan.
“Reading food labels is the first line of defence for food- allergic consumers,” said Laurie Harada, executive director of Anaphylaxis Canada. “Making sure that Canadians can identify foods which could cause an allergic reaction is essential. The proposed regulatory amendments will be an important tool to protect and improve the quality of life for food-allergic consumers.”
The food allergy prevalence study initiated by the Allergy, Genes and Environment Network, and co-sponsored by Health Canada, will look to provide accurate data on how many Canadians suffer from food allergies, as well as information on the types of food most commonly known to cause allergies. It is the largest study to date on the prevalence of food allergies in Canada and is co-led by researchers from McGill and McMaster universities.
Results from these studies are expected to give Canadian researchers, government officials and the allergic community essential information on the scope and impact of food allergies in Canada. The two research studies, to be conducted in collaboration with the Canadian Celiac Association, will examine how individuals manage gluten-free diets and the psychological impact that living on a gluten-free diet has on the daily life of an individual with celiac disease. The information the survey will generate will be used to create a better awareness and understanding of gluten-free diets by health-care providers, policy makers and the food industry.