College students’ knowledge and management of food allergies

McLaughlin, Alix; Macaulay, Taylor; Peterson, Catherine

doi:10.1080/07448481.2019.1705832

Cited by 6 publications

(3 citation statements)

References 27 publications

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“…They are also at higher risk of exposure to allergens due to the increased likelihood of being a risktaker (consuming food or beverages anyway due to peer pressure), stigmatization, inconsistent schedules, and wavering availability of food options that are safe, affordable, and accessible. This strengthens the need to further investigate universities that are currently accommodating these people because young adults are still relatively understudied (McLaughlin et al, 2021). There appears to be a gap in the scientific knowledge on how college students are living with medically required dietary restrictions.…”

Section: Purposementioning

confidence: 88%

“…Abiding by medically recommended dietary restrictions is especially important because there can be several short-and long-term side effects such as anaphylaxis, hives, edema of oral cavity, asthma, angioedema, GI symptoms (diarrhea, vomiting, nausea, abdominal pain), lethargy, exercise-induced anaphylaxis, and atopic eczema/dermatitis depending on the type of allergy or restriction required (Muraro, Werfel, Hoffmann-Sommergruber et al, 2014). A study on alcohol consumption in college students with diabetes revealed harmful rates of alcohol consumption and the need for increased focus on educational interventions for college-age chronic illness populations (McLaughlin, Macaulay, & Peterson, 2021). Alcohol also can affect allergic reactions.…”

Section: Introductionmentioning

confidence: 99%

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College Students with Medical Dietary Restrictions Face Financial and Personal Challenges Trying to Meet Nutritional Needs

Bosch,

Niroula,

McKinley

2024

PSYCH

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Introduction: Dietary restrictions are followed due to personal choices and/or medical diagnosis. The literature lacks studies focused on the experiences of college students navigating campus life and managing the effects of restricted eating. The goal of this study was to assess how food allergies, food sensitivities, and/or autoimmune disease affect one's well-being as a college student. Methods: A 33-item web-based survey was promoted to undergraduate and graduate students at a large state institution in Louisiana. Participants needed to identify as having dietary restrictions due to food allergies, food sensitivities, and/or autoimmune disease. Items assessed their prioritization of dietary restrictions, commitment to reading food labels, and common symptoms experienced when eating a restricted food item. Results: People who had food sensitives were found to prioritize their dietary restrictions significantly less than those with allergies or autoimmune diseases (p < 0.001). This was also reflected in their responses to how often they read food labels, which revealed they were significantly less likely to read labels (p = 0.005) than those with food allergies. Students with food sensitives were also more likely to report high incidence of gastrointestinal (GI) symptoms. Students also reported issues with locating appropriate foods and financing their dietary needs. Conclusion: Experiencing uncomfortable GI symptoms may interrupt college students' busy schedules causing an increase in stress, embarrassment, missing class/work, feelings of isolation, and put a strain on intimate relationships. Minimal dietary adherence may lead to an increased risk for decreased GI motility time resulting in malabsorption of vitamins and minerals that could over time cause more serious health issues. Soliciting ideas for the changes students expect to see in university dining facilities to better manage medical dietary restrictions is the next area of focus.

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Section: Purposementioning

confidence: 88%

Section: Introductionmentioning

confidence: 99%

College Students with Medical Dietary Restrictions Face Financial and Personal Challenges Trying to Meet Nutritional Needs

Bosch,

Niroula,

McKinley

2024

PSYCH

View full text Add to dashboard Cite

show abstract

“…1 It has become a problem for food safety worldwide and seriously affects the health of allergic people. 2 Approximately 6%–8% of children and 2%–4% of adults suffer from food allergies. 3 Moreover, shellfish (including crustaceans and molluscs) allergy can affect the long-term health of patients and may lead to skin, gastrointestinal, and respiratory diseases.…”

Section: Introductionmentioning

confidence: 99%