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Abstract
BackgroundThe aim of our study was to assess the knowledge, practices, and attitudes towards food allergens and allergies among diagnosed food allergic individuals in Lebanon. MethodsSeventy diagnosed participants were recruited after reaching out to all the allergists of the country. They completed in person or over the phone a comprehensive valid questionnaire composed of 49 questions. ResultsWheat was reported as top food allergen (15.7%), while itchy skin and rash were the most reported symptoms (71.4% and 68.6%, respectively). Only 34 (48.6%) of participants indicated they carry medications, 58 (70.7%) were diagnosed using blood test, and 22 (31.4%) stated that they are very knowledgeable on the topic. In terms of knowledge, participants scored on average 84.2 ± 11.5%. In terms of best practices, participants scored on average 47.8 ± 28.3%. Having a health related educational background increased significantly (p < 0.05) both knowledge and best practices scores, while age and gender did not have an effect. ConclusionsOur results highlight the importance of organizing ongoing educational initiatives and emphasize the need to lobby policy makers to making allergen-warning labels obligatory in the country.
Highlights
Food allergy is an issue of public health concern since it triggers life-threatening reactions
It is an adverse immune reaction to a food allergen, mainly of protein nature, and takes place when the allergic individual is exposed to the allergen, resulting in symptoms that are varied and can range from minor skin reactions to major anaphylactic reactions, possibly leading to mortality
Food allergy affects between 2% and 10% of the world population.[1]
Summary
Food allergy is an issue of public health concern since it triggers life-threatening reactions. It is an adverse immune reaction to a food allergen, mainly of protein nature, and takes place when the allergic individual is exposed to the allergen, resulting in symptoms that are varied and can range from minor skin reactions to major anaphylactic reactions, possibly leading to mortality. The aim of our study was to assess the knowledge, practices, and attitudes towards food allergens and allergies among diagnosed food allergic individuals in Lebanon
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