Predictive assessment and comparison of allergenic risks score in traditional mediterranean recipes using fuzzy logic

The Mediterranean diet's health benefits face modern challenges from rising food allergies linked to ingredient diversification. To address this gap, the Mediet4all PRIMA project introduces an allergenicity assessment system based on fuzzy logic (0–1 scale), applied to 56 traditional Euro-Mediterranean recipes from eight countries. Aligned with WHO/FAO Codex Alimentarius guidelines, the algorithm integrates three parameters: allergen prevalence, severity, and potential. These parameters are weighted based on allergist consensus to provide a nuanced evaluation of culinary heritage. Results identify the ubiquitous presence of olive oil (42 recipes) and major allergens: gluten (17), eggs (16), dairy (8), and tree nuts (8). Risk profile analysis indicates that 39.3% of dishes present a low risk—particularly those rich in antioxidants such as olive oil, garlic, and herbs—26.7% a medium risk, and 34% a higher risk. Higher-risk recipes contain thermostable WHO/FAO-priority allergens, with scores ranging from ≥ 0.22 to a maximum of 0.87. Geographical variation is observed, with generally higher scores in Southern Europe (e.g., Spanish Torrija: 0.50 to 0.87; Italian Sardine Meatballs: 0.35 to 0.87) compared to North Africa, where exposure profiles differ. This innovative tool aims to support personalized nutrition by enabling the identification of low-risk traditional dishes, guiding allergen-free reformulation, informing labeling policies, and potentially powering applications for personalized allergy management. By integrating fuzzy logic innovation with Mediterranean traditions, it proposes a scalable approach to preserving food heritage within the context of rising allergies.