Open AccessCharacteristics and purchasing behaviours of food‐allergic consumers and those who buy food for them in Great Britain
Author(s) -
Cochrane Stella Anne,
Gowland M Hazel,
Sheffield David,
Crevel René Wilfrid Robert
Publication year - 2013
Publication title -
clinical and translational allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.979
H-Index - 37
ISSN - 2045-7022
DOI - 10.1186/2045-7022-3-31
Subject(s) - medicine , purchasing , food allergy , environmental health , food products , affect (linguistics) , allergy , marketing , food science , psychology , business , immunology , communication , chemistry
Abstract Background Buying behaviours of food‐allergic consumers can affect the risk they incur. An online survey was undertaken to understand the characteristics and buying behaviours of food‐allergic consumers in Great Britain (GB) and people buying food for them. Methods Descriptive study of food‐allergic individuals in GB and their buying behaviours, based on a survey of 500 food‐allergic consumers and 500 people buying for allergic individuals. Results Fruit and vegetables were the most commonly mentioned food allergens for adults, cows’ milk in school‐age children and eggs in younger children. 45% of respondents reported a formal diagnosis, almost half (48%) by a specialist. Significantly (P < 0.0001) more respondents reporting severe symptoms were likely to be formally diagnosed, but most reactions remained unreported. Nearly 2/3 of respondents always read product labels first time, however only 1/3 on every occasion. Only a third of respondents always avoided products with ‘may contain’ labels. Respondents reporting severe symptoms, albeit still a minority, showed significantly (P = 0.0026) more cautious buying behaviours. Conclusions Although self‐reported, the pattern of food allergy reflects other studies. A minority of food‐allergic individuals in GB, even among those reporting severe symptoms, have a formal diagnosis and most never come to the attention of health services, suggesting that food allergies are under‐estimated while more severe reactors are over‐represented in GB clinic populations. A substantial proportion of respondents regularly take risks when purchasing food including those reporting severe reactions, confirming that current application of precautionary labelling to mitigate and communicate risk is of limited effectiveness. Furthermore the failure of most food‐allergic consumers to read labels on every occasion highlights the importance of thinking beyond legal compliance when designing labels, for example when adding an allergen to a product that previously did not contain it, the change should be flagged on the front of the pack to alert allergic consumers.