WRITTEN QUESTION E-2275/02 by Kathleen Van Brempt (PSE) to the Commission. Food allergies affecting babies and toddlers.
Date: 2002-07-24
Institutions: European Parliament, Provisional data
Subjects: allergy, consumer information, early childhood, eating habits, food safety, foodstuffs legislation, labelling

C 309 E/216

Official Journal of the European Communities

EN

12.12.2002

(2002/C 309 E/248)

WRITTEN QUESTION E-2275/02

by Kathleen Van Brempt (PSE) to the Commission

Subject: Food allergies affecting babies and toddlers

(24 July 2002)

Babies and toddlers are being affected by food allergies to an ever-increasing extent. Research workers have
found that 5 % of all babies are affected and that the number of cases has increased by 10 % over the last
five years. Food allergies result in swelling of the face or of the tongue and, in the most serious instances,
in asphyxiation. Research has shown that five food products are responsible for 82 % of the allergies: eggs,
peanuts and peanut butter, milk, mustard or mayonnaise, and raw fish. That is not insignificant, in so far
as eggs are used in all food products. 90 % of the allergies disappear by the time the child is three years
old, although that frequently does not apply to peanuts. New dietary habits have led to peanuts being used
to an ever-increasing extent in food products. Research workers make the point that specifically the peanut
allergy can develop into a lifelong allergy.

Is the Commission aware of the increase in the number of food allergies affecting babies and toddlers?

If so, what does the Commission consider to be behind that increase? If so, what measures will the
Commission take?

Should not consumers be better informed about the possible undesirable effects of baby foods?

Answer given by Mr Byrne on behalf of the Commission

(23 September 2002)

Cases of food allergy and intolerance have indeed increased steadily in recent years; according to the
Commission’s information, 8 % of children and 3 % of adults are affected.

It would appear that many different factors contribute, such as a wider range of foods, urban pollution or,
on quite a different level, factors relating to the immune system. As yet, however, not enough is known
about the various causes and their effects.

Once food allergies or intolerances have been identified, it is essential to eliminate the food or foods in
question from the diet. Food ingredients must therefore be known, so that it can be seen that the allergen
is present.

In accordance with one of its commitments in the White Paper on food safety (1), the Commission has
for a Directive amending Directive
therefore placed before Parliament and the Council a proposal
2000/13/EC as regards indication of the ingredients present in foodstuffs (2), to ensure that labelling takes
account of the allergies and intolerances problem.

This proposal is currently being discussed by Parliament and the Council. When it is put into practice, the
ingredients giving rise to food allergies or intolerances will have to be indicated in the labelling without
fail.

This principle will apply to the ingredients mentioned by the honourable member, as well as other
ingredients, and will cover all foodstuffs, including of course baby foods.

(1) COM(1999) 719 final.
(2) OJ C 332 E, 27.11.2001.