Comparison of Eating Habits and Dietary Intake Patterns between People with and without Allergy

Abstract

The aim of this study was to examine and compare the eating habits and dietary intake patterns of people with or without allergy by the survey during August-September, 2008. The 131 subjects aged 10'-50' (AG = allergy group, n = 62; NG = non-allergy group, n = 69) participated in this study. The questionnaire included general characteristics, dietary habits, and food frequency. Income level tended to be higher in AG than in NG, and AG had more pets and flower pots than NG (p < 0.01). In AG, most affected area of allergy was the skin and the subjects in AG experienced the mixed symptoms and more than 2 types of allergy. Family history of allergy was highly related with allergy of the subjects (AG: 66.1%, NG: 33.9%). Both groups did not exercise regularly, but frequency of alcohol drinking in AG was significantly higher than in NG (p < 0.01). AG skipped meals and had snacking more often than NG (p < 0.05). Most favorite snacks in AG were instant foods, fast foods, cookies, and ice cream (p < 0.05). Therefore, AG tended to consume more allergy-related foods than NG. Highly-consumed allergy-related foods were egg, pork, walnut, onion, tuna, shellfish, and kiwi (p < 0.05). Therefore, nutrition education and guidance is needed to establish good eating habits, food intakes, and life style in people having allergy. (

Food allergy knowledge, perception of food allergy labeling, and level of dietary practice: A comparison between children with and without food allergy experience

“…A study suggested that allergy subjects were prone to lifestyle choices such as more frequent alcohol drinking and smoking than non-allergy subjects. [ 23 ] The allergy group had dietary habits of skipping breakfast more often, higher consumption of instant foods and less fruit, and more irregular eating patterns, in addition to more frequent consumption of pork, eggs, walnuts, tuna, kiwi and shellfish than non-allergy counterparts [ 23 ].…”

“…In the section on knowledge of food allergies, questions were based on the "Food Allergy Training and Foodservice Management Manual", as recommended by the Food Safety Enforcement Team in Seoul [ 20 ] and cited by previous studies [ 5 , 18 , 21 , 22 , 23 ]. Ten questions covered: definition of food allergy, substance causing food allergies, diseases similar to a food allergy, nutrition responding to food allergy, reminders of allergic disorders when consuming food allergic sources, a disease name that indicates a serious allergic symptom, types of food provoking allergy after consumption of wheat, foods to avoid in preventing a tomato allergy, substitute food item to prevent a milk allergy, and problems caused by restriction of allergy provoking foods during growth and development.…”

“…In the section on perception of food allergy labeling, students were surveyed to understand how well they recognize food allergy information on a school menu designed after the labeling law took effect in 2013 [ 5 , 13 ]. Four levels of agreement were offered: 'Easy to understand for students', 'satisfied with information', 'information is necessary' and 'easy to figure out' were asked [ 18 , 21 , 23 , 24 ].…”

Comparison of Dietary Habit and Food Consumption among Elementary School Students with or without Rhinitis and Sinusitis

“…Influences of snack consumption on rhinitis and sinusitis are not known. However, frequent snack consumption habit of people with was reported (Yang SH et al 2009). Food additives and preservatives might be suspected for the reason behind this finding although they are known to rarely induce allergic responses (Waserman S and Watson W 2011).…”

Perception and practice regarding allergen labeling: focus on food-related employees

“…Several allergy-related studies in Korea have been carried out. Yang et al [ 23 ] studied dietary habits and eating patterns with or without allergies, Lee et al [ 22 ] studied consumer use and satisfaction of the allergenic food labeling system, and Lee et al [ 17 ] studied the prevalence of food allergies in students and the perception on food allergen labeling in school meals. Kim et al [ 24 ] conducted a study on the perception and performance on food allergy-related works in nutritionists at elementary and middle schools in the Jeonnam area, and Han et al [ 25 ] conducted a study on the frequency of food allergies and allergenic foods in Koreans.…”