New food labeling regulations were introduced into the USA and Europe in 2006,[69] which are said to benefit people with intolerances.[70] In general, food-allergic consumers were not satisfied with the current labelling practices.[71] In the USA food companies propose distinguishing between food allergy and food intolerance and use a mechanism-based (i.e., immunoglobulin-E-mediated), acute life-threatening anaphylaxis that is standardized and measurable and reflects the severity of health risk, as the principal inclusion criterion for food allergen labeling.[72] Symptoms due to, or exacerbated by, food additives usually involve non-IgE-mediated mechanisms (food intolerance) and are usually less severe than those induced by food allergy, but can include anaphylaxis.[5]