The loss of healthy life time is similarly high for both food allergy and intolerance sufferers

Arens-Volland, Andreas; Rösch, Norbert; Schnadt, Sabine

doi:10.1186/2045-7022-5-s3-p8

Cited by 3 publications

(2 citation statements)

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“…Food allergies are caused by an abnormal immunological response to a food, whereas food intolerances have a non-immunological basis [ 3 , 4 ]. As a general rule, allergic reactions occur very rapidly after ingestion and sometimes lead to immediately life threatening symptoms [ 5 ], whilst food intolerances have a delayed reaction and extremely rarely have life threatening symptoms although, like FA, they too can result in significant ill health and impaired quality of life [ 6 ]. Between 21 and 31% of accidental allergen ingestions occur when eating in restaurants, and 13–23% occur in other eating out settings such as the work-place or school canteens [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Comparing the eating out experiences of consumers seeking to avoid different food allergens

et al. 2018

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BackgroundEating outside the home is challenging for consumers with food allergy (FA) and intolerance (FI) and lack of allergen information provision in eating out venues can lead to unnecessary restrictions. Following European legislation (2014) designed to improve allergen information provision, little is known about differences in information provision experienced by consumers seeking to avoid particular allergens, or how this impacts on their eating out experiences. This study compared the information provision that consumers with FA/FI to different allergens experience when eating out.MethodsUsing mixed methods, participants were recruited from across the UK and took part in self-report surveys or in-depth interviews. Surveys were completed by 232 participants avoiding either gluten (n = 66), nuts (peanuts/tree nuts) (n = 94), or milk (n = 74), and responses were subject to quantitative analyses. Interviews were carried out with 49 participants avoiding either gluten (n = 13), nuts (n = 14), milk (n = 13) or a combination of these allergens (n = 9), and analysed using the framework approach.ResultsAlthough general improvements in information provision following the legislation were reported, variations in provision between allergen groups led participants seeking to avoid milk to conclude that their dietary needs were less well-understood and seen as less important. These perceptions were reflected in a reluctance to involve eating out venue staff in deliberations about the potential for milk-free meal options.ConclusionsThe provision of visual indicators of the presence of milk and of staff trained in allergen-awareness would improve the eating out experiences of consumers seeking to avoid milk. Medical professions can play a key role in encouraging these patients to pursue their right to make enquiries about allergens in order to avoid accidental milk ingestion when eating out.Electronic supplementary materialThe online version of this article (10.1186/s12889-018-6117-y) contains supplementary material, which is available to authorized users.

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Section: Introductionmentioning

confidence: 99%

Comparing the eating out experiences of consumers seeking to avoid different food allergens

et al. 2018

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“…For individuals who experience food allergy (FA) and food intolerance (FI) avoidance of allergens is the key recommended strategy in preventing negative health outcomes. Accidental allergen ingestion is potentially life threatening for many FA individuals [ 1 , 2 ], and can account for a substantial number of ‘healthy’ days lost in FA/FI populations [ 3 ]. Twenty-one to 31% of such accidental allergen ingestion occurs when eating in restaurants and 13–23% occurs in other eating out environments such as work or school canteens [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Consumer Preferences for Written and Oral Information about Allergens When Eating Out

et al. 2016

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BackgroundAvoiding food allergens when eating outside the home presents particular difficulties for food allergic (FA) and intolerant (FI) consumers and a lack of allergen information in restaurants and takeaways causes unnecessary restrictions. Across Europe, legislation effective from December 2014, aims to improve allergen information by requiring providers of non-prepacked foods to supply information related to allergen content within their foods.MethodsUsing in-depth interviews with 60 FA/FI adults and 15 parents/carers of FA/FI children, we aimed to identify FA/FI consumers’ preferences for written and/or verbal allergen information when eating out or ordering takeaway food.ResultsA complex and dynamic set of preferences and practices for written and verbal allergen information was identified. Overwhelmingly, written information was favoured in the first instance, but credible personal/verbal communication was highly valued and essential to a good eating out experience. Adequate written information facilitated implicit trust in subsequent verbal information. Where written information was limited, FA/FIs depended on social cues to assess the reliability of verbal information resources, and defaulted to tried and tested allergen avoidance strategies when these were deemed unreliable.ConclusionUnderstanding the subtle negotiations and difficulties encountered by FA/FIs when eating out can serve as a guide for legislators and food providers; by encouraging provision of clear written and verbal allergen information, and training of proactive, allergen-aware staff. This, in tandem with legal requirements for allergen information provision, paves the way for FA/FIs to feel more confident in eating out choices; and to experience improved eating out experiences.

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Parents’ and caregivers’ experiences and behaviours when eating out with children with a food hypersensitivity

et al. 2017

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BackgroundFor parents and caregivers of food hypersensitive (FH) children, accommodating their child’s dietary needs when eating out can be a challenging experience. This study explored caregivers’ experiences and behaviours when eating out with their FH child in order to gain insights into how they support and prepare their child in negotiating safe eating out experiences.MethodsA cross-sectional, qualitative design was used. In depth, semi-structured interviews were carried out with 15 caregivers of children with FH. Interviews were analysed using framework analysis.ResultsCaregivers reported a number of issues relating to eating out with their FH child, or allowing their child to eat out without their supervision. Through themes of ‘family context’, ‘child-focused concerns’, and ‘venue issues’, caregivers described how they managed these and explained the limitations and sacrifices that FH imposed on their child, themselves, and family members.ConclusionsThrough deeper understanding of the anxieties, negotiations and compromises experienced by caregivers of children with FH when they are eating out, clinicians and support charities can tailor their support to meet the needs of caregivers and children. Support and education provision should focus on providing caregivers of children with FH the tools and strategies to help enable safe eating out experiences.Electronic supplementary materialThe online version of this article (doi:10.1186/s12889-017-4594-z) contains supplementary material, which is available to authorized users.

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The loss of healthy life time is similarly high for both food allergy and intolerance sufferers

Cited by 3 publications

References 0 publications

Comparing the eating out experiences of consumers seeking to avoid different food allergens

Comparing the eating out experiences of consumers seeking to avoid different food allergens

Consumer Preferences for Written and Oral Information about Allergens When Eating Out

Parents’ and caregivers’ experiences and behaviours when eating out with children with a food hypersensitivity

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