Proposal of 0.5 mg of protein/100 g of processed food as threshold for voluntary declaration of food allergen traces in processed food—A first step in an initiative to better inform patients and avoid fatal allergic reactions: A GA²LEN position paper

Torsten Zuberbier*, Tamara Dörr, Werner Aberer, Montserrat Alvaro, Elizabeth Angier, Stefania Arasi, Hasan Arshad, Barbara Ballmer-Weber, Joan Bartra, Lisa Beck, Philippe Bégin, Carsten Bindslev-Jensen, Jovanka Bislimovska, Jean Bousquet, Knut Brockow, Andrew Bush, Antonella Cianferoni, Michael J. Cork, Adnan Custovic, Ulf DarsowNicolette de Jong, Diana Deleanu, Stefano Del Giacco, Antoine Deschildre, Audrey Dunn Galvin, Motohiro Ebisawa, Montserrat Fernández-Rivas, Marta Ferrer, Alessandro Fiocchi, Roy Gerth van Wijk, Maia Gotua, Kate Grimshaw, Josefine Grünhagen, Enrico Heffler, Michihiro Hide, Karin Hoffmann-Sommergruber, Cristoforo Incorvaia, Christer Janson, Swen Malte John, Carla Jones, Marek Jutel, Norito Katoh, Benjamin Kendziora, Tamar Kinaciyan, Edward Knol, Oksana Kurbacheva, Susanne Lau, Richard Loh, Carlo Lombardi, Mika Mäkelä, Mary Jane Marchisotto, Michael Makris, Marcus Maurer, Rosan Meyer, Dragan Mijakoski, Jordan Minov, Joaquim Mullol, Caroline Nilsson, Anna Nowak–Wegrzyn, Bright I. Nwaru, Mikela Odemyr, Giovanni Battista Pajno, Sushil Paudel, Nikolaos G. Papadopoulos, Harald Renz, Giampaolo Ricci, Johannes Ring, Barbara Rogala, Hugh Sampson, Gianenrico Senna, Brigita Sitkauskiene, Peter Kenneth Smith, Katarina Stevanovic, Sasho Stoleski, Hania Szajewska, Akio Tanaka, Ana Todo-Bom, Fatih Alexander Topal, Erkka Valovirta, Ronald Van Ree, Carina Venter, Stefan Wöhrl, Gary W.K. Wong, Zuotao Zhao, Margitta Worm

*Corresponding author for this work

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