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Global perceptions of food allergy thresholds in 16 countries
Author(s) -
Marchisotto M. J.,
Harada L.,
Blumenstock J. A.,
Bilaver L. A.,
Waserman S.,
Sicherer S.,
Boloh Y.,
Regent L.,
Said M.,
Schnadt S.,
Allen K. J.,
Muraro A.,
Taylor S. L.,
Gupta R. S.
Publication year - 2016
Publication title -
allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 3.363
H-Index - 173
eISSN - 1398-9995
pISSN - 0105-4538
DOI - 10.1111/all.12933
Subject(s) - food allergy , perception , content (measure theory) , allergy , food labeling , food hypersensitivity , medicine , psychology , food science , immunology , mathematics , chemistry , neuroscience , mathematical analysis
Food allergy is a growing global health issue that affects daily life and food purchasing habits. Quality data on the global consumer perspective of food allergy is limited, particularly about thresholds and food labeling risk. Many individuals with food allergy are counseled that small amounts of allergen can potentially cause life-threatening reactions, and to avoid foods with Precautionary Advisory Labeling (PAL). The purpose of this study was to understand attitudes of consumers about food allergy thresholds and food purchasing habits related to PAL in sixteen countries.A questionnaire was distributed by patient support groups in 16 countries to consumers with food allergy. The questionnaire gathered opinions about food allergy thresholds and PAL purchasing habits.9,689 respondents from 16 countries completed the survey.19% of respondents stated they would purchase a food containing their allergen if the amount present would not cause a reaction and 3% would purchase a food if the amount of allergen present would cause a mild reaction. When asked about labeling, 16% of respondents reported that they would purchase food with a "may contain" statement, 25% would purchase food labeled "may contain traces of allergen", and 41% would purchase products labeled "manufactured in a facility that also processes allergen".Findings suggest that understanding of food allergen thresholds and precautionary allergen labelling is limited and consumers may develop their own risk assessment based on labels, which are not based on clinical validation. Improved awareness of thresholds, standardization of PAL, and clinical validation are needed globally. This article is protected by copyright. All rights reserved.