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Figueroa-Gómez X, Oliveras-López MJ, Rodríguez Silva JM, Poyanco M, López H, Araya M. Experiences and perceptions of people with celiac disease, food allergies and food intolerance when dining out. Front Nutr 2024; 11:1321360. [PMID: 38371500 PMCID: PMC10870926 DOI: 10.3389/fnut.2024.1321360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Accepted: 01/19/2024] [Indexed: 02/20/2024] Open
Abstract
Introduction Eating out is a common practice in modern society. Celiac disease (CeD) and food allergy (FA) are among the most common conditions responsible for adverse reactions to food. Despite their different origins, both require treatment with restrictive diets (avoidance of gluten and/or specific allergens) and this results posing similar challenges when eating out. Our objective was to learn about the experiences/perceptions of consumers with CeD and FA when dining out, as well as the challenges they face in food service environments. Methods An ad hoc questionnaire was used to record consumer perceptions, food service characteristics and resulting adverse reactions. Results 377 individuals living in Santiago, Chile, provided complete information and were analyzed (160 CeD, 105 FA). 301 participants (79.8%) declared eating out, 33.6% reported experiencing an adverse reaction at least once while eating out. 94.4% of the 377 participants believed that the serving staff had little or no knowledge about his/her condition. Consumers reporting symptoms as severe adverse reactions were more common among celiac than allergic patients (p < 0.001). Discussion The study showed no significant differences based on consumer-related characteristics (p:NS). The consequences of eating out did not vary based on individual's data, including diagnosis, age, frequency of eating out, adverse reactions experienced, or intensity. These findings suggest that the most important determinants of risk associated with eating out are characteristics of the food service, like availability of information, staff training, and establishment's facilities like equipment available, exclusive utensils for customers with special dietary needs and kitchen and bathrooms organization.
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Affiliation(s)
- Ximena Figueroa-Gómez
- PhD Student of the Nutrition and Food Science Doctoral Program, Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, Granada, Spain
- PhD Student of the Nutrition and Food Science Doctoral Program, Human Nutrition Unit, Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago, Chile
| | - María Jesus Oliveras-López
- Department of Molecular Biology and Biochemical Engineering, University Pablo de Olavide, Sevilla, Spain
| | | | - Marcelo Poyanco
- Faculty of Economic and Administrative Sciences, University of Valparaíso, Valparaíso, Chile
| | - Herminia López
- Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, Granada, Spain
| | - Magdalena Araya
- Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago, Chile
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Jiaqi W, Yanjun C. Research progress on the allergic mechanism, molecular properties, and immune cross-reactivity of the egg allergen Gal d 5. Front Nutr 2023; 10:1205671. [PMID: 37351194 PMCID: PMC10282150 DOI: 10.3389/fnut.2023.1205671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Accepted: 05/19/2023] [Indexed: 06/24/2023] Open
Abstract
Eggs and their products are commonly consumed in food products worldwide, and in addition to dietary consumption, egg components are widely used in the food industry for their antimicrobial, cooking, and other functional properties. Globally, eggs are the second most common allergenic food after milk. However, current research on egg allergy primarily focuses on egg white allergens, while research on egg yolk allergens is not comprehensive enough. Therefore, summarizing and analyzing the important allergen α-livetin in egg yolk is significant in elucidating the mechanism of egg allergy and exploring effective desensitization methods. This paper discusses the incidence, underlying mechanism, and clinical symptoms of egg allergy. This article provides a comprehensive summary and analysis of the current research status concerning the molecular structural properties, epitopes, and immune cross-reactivity of the egg yolk allergen, Gal d 5. Additionally, it examines the effects of various processing methods on egg allergens. The article also offers suggestions and outlines potential future research directions and ideas in this field.
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Aljameel GM, AlSedairy SA, Binobead MA, Alhussain MH, Bin Obaid MA, Al-Harbi LN, Alshammari GM, Arzoo S. Awareness of Food Allergies and Allergens on the Menus of Restaurants and Cafes among Saudi Female University Students. Healthcare (Basel) 2023; 11:healthcare11091259. [PMID: 37174801 PMCID: PMC10178210 DOI: 10.3390/healthcare11091259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2023] [Revised: 04/16/2023] [Accepted: 04/22/2023] [Indexed: 05/15/2023] Open
Abstract
Exposure to allergens could be life-threatening for people with food allergies. Restaurants and cafes are challenging environments for accommodating food allergies. This study aimed to measure King Saud University female students' awareness about food allergens on restaurants' and cafes' menus. This cross-sectional study was conducted on 379 students aged 18 years and above. A paper-based questionnaire was used, which comprised 16 questions related to the definition of food allergies, food allergens, and food allergy symptoms; the definition and prevention of cross-contact of food allergies; emergency treatment procedures for food allergies; strategies for the prevention of food allergy reactions; customer expectations towards restaurants; and preventive measures taken for food allergies. The results indicate that the overall average score of food allergen awareness was 10.90, which falls in the higher range. Furthermore, female students in the age groups of 23 to 27 years and 33 to 37 years had higher levels of awareness than female students in the age group of 18 to 22 years. The results also showed that the level of awareness among science college and health college students was statistically significantly higher (p < 0.05) than that among humanities college students. Post-graduate students also showed a higher level of awareness of food allergens than bachelor's students. These findings also indicate that listing all allergens in the restaurants and cafes' menus statistically significantly (p < 0.05) increased the level of awareness of female students about food allergens on restaurants' and cafes' menus, compared to restaurants and cafes that do not list all allergens on their menus. In general, female students at King Saud University showed a high level of awareness about food allergies on restaurants' and cafes' menus. The study recommends assessing the impact of awareness of female students with and without food allergies on their practices and behaviors.
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Affiliation(s)
- Ghzail M Aljameel
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Sahar Abdulaziz AlSedairy
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Manal Abdulaziz Binobead
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Maha H Alhussain
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Manar Abdulaziz Bin Obaid
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Laila Naif Al-Harbi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Ghedeir M Alshammari
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Shaista Arzoo
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
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Yue SR, Shrivastava R, Campbell K, Walker MJ. Food allergen recalls in the United Kingdom: A critical analysis of reported recalls from 2016 to 2021. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Song M, Lee WS, Moon J. Antecedents and consequences of healthiness in café service: Moderating effect of health concern. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.913291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
This study aims to examine the antecedents of consequences of healthiness in the café business context. Additionally, this study attests to the moderating effect of one's concern for health (health concern) between healthiness and attitude. To attain a more vivid response, this research selected Starbucks coffeehouse as a case study. Hygiene, healthiness, and nutritional disclosure are the determinants of healthiness in the café business area. The consequences of healthiness are attitude and purchase intention for café products. Health concern is the moderating variable between healthiness and attitude in the context of café businesses. In order to test the association between attributes, a survey was used. Amazon Mechanical Turk was chosen to recruit survey participants. The valid observation for data analysis was 455 participants. For hypothesis testing, a structural equation model was implemented. Regarding the results, health concern is positively influenced by hygiene and organicness, but healthiness is negatively affected by nutritional disclosure. Moreover, it was found that health concern significantly moderates the relationship between healthiness and attitude, and attitude exerts a positive effect on purchase intention.
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López-Calvo R, Hidalgo-Víquez C, Mora-Villalobos V, González-Vargas M, Alvarado R, Peña-Vásquez M, Barboza N, Redondo-Solano M. Analysis of knowledge, attitude, and practices (KAP) regarding food allergies in social network users in Costa Rica. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Charlebois S, Juhasz M, Music J, Vézeau J. A review of Canadian and international food safety systems: Issues and recommendations for the future. Compr Rev Food Sci Food Saf 2021; 20:5043-5066. [PMID: 34390310 DOI: 10.1111/1541-4337.12816] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 06/27/2021] [Accepted: 07/03/2021] [Indexed: 11/30/2022]
Abstract
In January 2019, the Safe Food for Canadians Act/Safe Food for Canadians regulations (heretofore identified as SFCR) came into force across Canada and brought a more streamlined process to food safety practice in Canada. Food trade and production processes have evolved rapidly in recent decades, as Canada imports and exports food products; therefore it is critically important to remain aware of the latest advances responding to a range of challenges and opportunities in the food safety value chain. Looking through the optics of the recent SFCR framework, this paper places the spotlight on leading domestic and international research and practices to help strengthen food safety policies of the future. By shedding some light on new research, we also draw attention to international developments that are noteworthy, and place those in context as to how new Canadian food safety policy and regulation can be further advanced. The paper will benchmark Canada through a review study of food safety best practices by juxtaposing (i) stated aspirations with, (ii) actual performance in leading Organization for Economic Cooperation and Development (OECD) jurisdictions.
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Affiliation(s)
- Sylvain Charlebois
- Food Distribution and Policy, Faculty of Management, Faculty of Agriculture, Agri-food Analytics Lab, Dalhousie University, Halifax, Nova Scotia, Canada
| | - Mark Juhasz
- Food Distribution and Policy, Faculty of Management, Faculty of Agriculture, Agri-food Analytics Lab, Dalhousie University, Halifax, Nova Scotia, Canada
| | - Janet Music
- Food Distribution and Policy, Faculty of Management, Faculty of Agriculture, Agri-food Analytics Lab, Dalhousie University, Halifax, Nova Scotia, Canada
| | - Janèle Vézeau
- Food Distribution and Policy, Faculty of Management, Faculty of Agriculture, Agri-food Analytics Lab, Dalhousie University, Halifax, Nova Scotia, Canada
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CUNHA ML, VIEIRA VRM, SANTANA AR, ANASTÁCIO LR. Food allergen labeling: compliance with the mandatory legislation in Brazil. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.16219] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Remington BC, Blom WM, Bassa B, Koppelman SJ. Risk of shared equipment in restaurants for consumers with peanut allergy: a simulation for preparing Asian foods: A simulation for preparing Asian foods. Ann Allergy Asthma Immunol 2020; 125:543-551.e6. [PMID: 32763340 DOI: 10.1016/j.anai.2020.07.030] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 07/22/2020] [Accepted: 07/27/2020] [Indexed: 12/13/2022]
Abstract
BACKGROUND Allergic reactions to meals consumed outside the home are common and can be severe and sometimes fatal. OBJECTIVE To quantify the risk reduction potentially achieved by increasing an individual's threshold sensitivity to peanut (such as by means of immunotherapy) in scenarios of peanut exposure through shared kitchen materials in a restaurant setting. METHODS Three versions of popular peanut-containing sauces were selected to represent common ingredients used in Asian cooking. Different combinations of utensils, equipment, sauces, and test conditions were prepared by a professional chef, with or without common cleaning procedures, to represent normal daily practice. Residue amounts of peanut-containing material on kitchen equipment and utensils were measured and used for quantitative risk assessment to model the risk reduction associated with increasing an individual's threshold. RESULTS Shared utensils had mean residue amounts of 23 to 1519 mg peanut protein (no cleaning) and 3 to 82 mg peanut protein (after water rinse). Shared woks and pans had up to 20 mg peanut protein after rinsing. Individuals who reach a threshold of 300 mg peanut protein have a predicted relative risk reduction of 94.9% to greater than 99.99% with brief cleaning. With no cleaning, relative risk reductions were 63.5% to 91.1% for individuals with a baseline threshold of less than or equal to 100 mg peanut protein who reach a threshold of 300 mg peanut protein, increasing to 91% to 99.7% when reaching a threshold value of 1000 mg peanut protein. CONCLUSION In all shared kitchen material scenarios that we studied, achieving an eliciting dose of 300 or 1000 mg peanut protein seems clinically relevant for the peanut-allergic population.
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Affiliation(s)
- Benjamin C Remington
- Netherlands Organisation for Applied Scientific Research (TNO), Utrecht, The Netherlands; Food Allergy Research and Resource Program, University of Nebraska-Lincoln, Lincoln, Nebraska
| | - W Marty Blom
- Netherlands Organisation for Applied Scientific Research (TNO), Utrecht, The Netherlands
| | | | - Stef J Koppelman
- Food Allergy Research and Resource Program, University of Nebraska-Lincoln, Lincoln, Nebraska.
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