Barley starch and allergy labelling for cereal-allergic people
What it found
There was not enough information to judge whether barley starch could trigger reactions in people allergic to cereals.
For people with coeliac disease who are not allergic to cereals, foods made from barley starch are unlikely to cause a reaction if gluten stays at or below 20 mg/kg.
What they found
Studies in people
Human challenge test
One food challenge test in people allergic to cereals used barley starch hydrolysate. No other studies in people with barley starch or foods made from it were provided.
Animal and lab studies
Lab allergy tests
The company's IgE-binding tests in the lab were judged inconclusive by the Panel.
Other findings
Protein intake estimates
In every intake scenario the Panel looked at, the calculated total protein taken in from barley starch was above the MED/MOED for wheat in adults (10 mg) and children (2 mg).
Coeliac disease
For people with coeliac disease who are not allergic to cereals, eating foods made from barley starch or containing it is unlikely to cause an adverse reaction, as long as gluten stays at or below 20 mg/kg for gluten-free foods.
Glucose syrup exemption
Glucose syrups made from barley are already exempt from allergen labelling under Annex II of Regulation (EU) No 1169/2011. The current request is to exempt all foods manufactured from barley starch.
What the authors conclude
“the data available are insufficient to conclude on the likelihood of adverse allergic reactions in cereal-allergic individuals upon consumption of barley starch under the conditions of use proposed by the applicant”
Also in their conclusions
- They conclude that the available data are insufficient to judge the likelihood of adverse allergic reactions in cereal-allergic individuals who eat barley starch under the proposed conditions of use.
- They advise that foods produced from barley starch, or containing it, are unlikely to cause an adverse reaction in people with coeliac disease who are not allergic to cereals, provided the gluten value for gluten-free foods (20 mg/kg) is not exceeded.
How it was done
The European Commission asked EFSA to look at a request from Lyckeby Starch AB to permanently exempt barley starch and foods made from it from allergen labelling.
The company sent details of how barley starch is made and measurements of total protein, gluten and allergenic proteins in it. They also ran lab tests on IgE binding, which the Panel judged inconclusive, and one food challenge test in people allergic to cereals using barley starch hydrolysate. No other studies in people were provided.
What it can’t tell you
- We summarised it from the abstract only.
- The lab IgE-binding tests were inconclusive, so they cannot show whether barley starch proteins would trigger allergy symptoms in people.
- Only one food challenge test in cereal-allergic people was provided, so it cannot show how often or how severely reactions might happen.
- The protein intake estimates are calculations, not measurements of what happens in real people eating these foods.
The paper
- Title
- Scientific Opinion related to a notification from Lyckeby Starch AB on barley starch to be used in the manufacturing of several foods as ingredient, of the food additive modified starch and of glucose syrups pursuant to Article 21(2) of Regulation (EU) No 1169/2011 - for permanent exemption from labelling
- Type
- Scientific opinion of the European Food Safety Authority
- Evidence
- Studies in people · animals · lab
- Summarised from
- Abstract only
- Cite
- EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Turck D, Castenmiller J, et al (2020). Scientific Opinion related to a notification from Lyckeby Starch AB on barley starch to be used in the manufacturing of several foods as ingredient, of the food additive modified starch and of glucose syrups pursuant to Article 21(2) of Regulation (EU) No 1169/2011 - for permanent exemption from labelling. EFSA journal. European Food Safety Authority. doi:10.2903/j.efsa.2020.6118Free full textPubMed 37649494DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error