FOOD ALLERGEN COMPOSITION IN MAJOR RESTAURANTS

Abstract

Introduction There is no clear research on the percentage of allergens in foods at restaurants. Heavy focus is given to nut allergies when in fact nuts are one of the least common ingredients found in restaurants. This also proves the need for resources to cater to individuals with Gluten, Dairy, Egg, and Soy Allergies. Methods Restaurant allergen information was collected online and from the restaurant sources. This data was then imported into R and using various statistical methods the allergen composition of foods was analyzed. Results Results were recorded. Dairy was the most common allergy found in restaurants, shockingly present in 62 - 74% of all food items. Gluten was second with a presence of 56 - 70% of all food items. Soy was third with a presence of 52 - 65% of food items. Egg was fourth with a presence of 33-45% of food items. Peanuts, Tree Nuts, Shellfish, and Fish had a presence of, 2%,3%,5%,7% respectively. These results are with a 95% confidence interval, and do not include restaurants that specifically cater to those with food allergies as these are not always known or accessible to people. Conclusions This highlights the need to focus on treatments and resources for those with Gluten, Dairy, Egg, and Soy allergies specifically as those are the most impactful on day to day eating life.