At the request of Codex, FAO and WHO recently held a series of expert meetings on the risk assessment of food allergens since 2020. Links to the meeting reports have now been published here, which include:

Part 1: Review and validation of Codex Alimentarius priority allergen list through risk assessment

Part 2: Review and establish threshold levels in foods for the priority allergens

Part 3: Review and establish precautionary labelling in foods of the priority allergens

Part 4: Review and establish exemptions for the food allergens

Part 5: Review and establish threshold levels for specific tree nuts (Brazil nut, macadamia nut or Queensland nut, pine nut), soy, celery, lupin, mustard, buckwheat and oats.

Also, in response to the request from Codex for scientific advice on reference dose (s) (RfDs) and concentration for cereals containing gluten and gluten, FAO and WHO are convening a consultation between recently recruited experts to provide a recommendation on the level of RfDs and concentration for cereals containing gluten and gluten. The following areas are to be considered:

• What is the RDs for cereals containing gluten/gluten below which majority of consumers with coeliac disease would not experience an adverse reaction?
• Is there sufficient data available to establish RDs? If not, what is needed?
• What RDs are associated with low, intermediate or high risk for adverse health reactions?
• Is there an acceptable level of adverse reactions which do not negatively impact public health?
• Review the current level for gluten free depending on the outcome
• How can the reference dose(s) be used by food business operators to determine:
  • Which cleaning procedures remove gluten/cereals containing gluten to a level that prevents or minimises the risk to the majority of consumers with coeliac disease from cross-contact?
  • Whether an ingredient that contains a low level of gluten or a cereal containing gluten (e.g. an ingredient with a PAL) warrants control of its use to prevent or minimise cross-contact.
• What are appropriate analytical methods for testing food and surfaces?

The meeting was timetabled to take place in the fourth quarter of 2025. We will keep members updated.