Anvisa requires information of allergens in packaging

Although most people enjoy the diversity of foods, for individuals with food allergies exist the risk of serious adverse reactions when certain foods are ingested, even in small quantities.
Food allergy or food sensitivity is defined as the adverse reaction to the ingestion, inhalation or even touch food or food additives that contain a food protein harmless that is recognized incorrectly.
According to Andrea War Man, Professor of nutrition at the University Presbiteriana Mackenzie, given the diagnosis of food allergies, the only form of treatment is the exclusion of foods containing allergens from the diet.
Among the strategies adopted to avoid the consumption of allergens, since many foods are processed foods, is the careful reading of the labels.
The expert points out: "the provision of appropriate labelling to consumers about the presence or risk of the presence of allergens in food packaging is one of the ways to ensure the right to health and the right to adequate food allergic population, ensuring the management of the risk of adverse clinical manifestations".
Within this context, in a scenario of demand of society, after public actions by consumers, was published on the day 03 July 2015, by the national agency of sanitary surveillance (ANVISA), the resolution of the Collegiate Board (DRC) nº 26/2015, which rules on the requirements for compulsory labelling of the main foods that cause food allergy, wheat , rye, barley, oats and their hybridized strains; crustaceans; eggs; fish; peanuts; soybeans; milk of all species of mammals; almond, hazelnut, chestnut-of-cashews, Brazil nuts, macadamia nuts, Brazil nuts, Pecans, pistachios, pine nuts, chestnuts and natural latex.