Allergen Information Research Articles

Restaurant staff's knowledge, practices, and attitudes pertaining to food allergy in Qassim region, Saudi Arabia: A cross-sectional analysis.

Food allergies, often triggered by minute amounts of certain foods, affect people of all ages and frequently occur in dining-out settings. Previous research in Saudi Arabia has not investigated the extent of restaurant workers' knowledge of food allergies and their role in protecting patrons from allergic reactions. This descriptive study assessed the knowledge, attitudes, and practices of restaurant staff regarding food allergies in Qassim, Saudi Arabia between January and March 2023. Interviews and observations were conducted in four stages, and data were analyzed using the Environmental Health Specialists Network Food Allergen Study Protocol. Results showed that most restaurant staff had limited knowledge of food allergens and their symptoms, and a small proportion had received specific training on food allergies. Moreover, only 14% of restaurants provided allergen information on their menus. Despite these knowledge gaps, most staff exhibited positive attitudes toward managing food allergies. Findings also indicated that factors such as experience, training, and restaurant policies were associated with higher levels of knowledge and more positive attitudes. These results highlight the urgent need for the restaurant sector to implement food allergy measures, including clear policies and comprehensive training, to prevent potentially life-threatening incidents.

The role of dendritic cells in the instruction of helper T cells in the allergic march.

Allergy is a complex array of diseases influenced by innate and adaptive immunity, genetic polymorphisms, and environmental triggers. Atopic dermatitis (AD) is a chronic inflammatory skin disease characterized by barrier defects and immune dysregulation, sometimes leading to asthma and food allergies because of the atopic march. During atopic skin inflammation, Langerhans cells and dendritic cells (DCs) in the skin capture and deliver allergen information to local lymph nodes. DCs are essential immune sensors coordinating immune reactions by capturing and presenting antigens to T cells. In the context of allergic responses, DCs play a crucial role in instructing two types of helper T cells - type 2 helper T (Th2) cells and follicular helper T (TFH) cells - in allergic responses and IgE antibody responses. In skin sensitization, the differentiation and function of Th2 cells and TFH cells are influenced by skin-derived factors, including epithelial cytokines, chemokines, and signaling pathways to modify the function of migratory DCs and conventional DCs. In this review, we aim to understand the specific mechanisms involving DCs in allergic responses to provide insights into the pathogenesis of allergic diseases and potential therapeutic strategies.

Identification and Characterization of Pectate Lyase as a Novel Allergen in Artemisia sieversiana Pollen

Introduction: Artemisia species are widely spread in north hemisphere. Artemisia sieversiana pollen is one of the common pollen allergens in the north of China. At present, seven allergens were identified and had been listed officially from A. sieversiana pollen, but the remaining allergens are still insufficiently studied, which need to be found. Methods: Pectate lyase was purified from the extracts of A. sieversiana pollen by anion exchange, size exclusion, and HPLC-hydrophobic interaction chromatography. The gene of A. sieversiana pectate lyase (Art si pectate lyase) was cloned and expressed in Escherichia coli. The enzyme activity and circular dichroism (CD) spectrum of natural and recombinant proteins were analyzed. The allergenicity of Art si pectate lyase was characterized by enzyme-linked immunosorbent assay (ELISA), Western blot, inhibition ELISA, and basophil activation test. The allergen’s physicochemical properties, three-dimensional structure, sequence profiles with homologous allergens and phylogenetic tree were analyzed by in silico methods. Results: Natural Art si pectate lyase (nArt si pectate lyase) was purified from A. sieversiana pollen extracts by three chromatographic strategies. The cDNA sequence of Art si pectate lyase had a 1191-bp open reading frame encoding 396 amino acids. Both natural and recombinant pectate lyase (rArt si pectate lyase) exhibited similar CD spectrum, and nArt si pectate lyase had higher enzymatic activity. Moreover, the specific immunoglobulin E (IgE) binding rate against nArt si pectate lyase and rArt si pectate lyase was determined as 40% (6/15) in patients’ serum with Artemisia species pollen allergy by ELISA. The nArt si pectate lyase and rArt si pectate lyase could inhibit 76.11% and 47.26% of IgE binding activities to the pollen extracts, respectively. Art si pectate lyase was also confirmed to activate patients’ basophils. Its structure contains a predominant motif of classic parallel helical core, consisting of three parallel β-sheets, and two highly conserved features (vWiDH, RxPxxR) which may contribute to pectate lyase activity. Moreover, Art si pectate lyase shared the highest sequence identity of 73.0% with Art v 6 among currently recognized pectate lyase allergen, both were clustered into the same branch in the phylogenetic tree. Conclusion: In this study, pectate lyase was identified and comprehensively characterized as a novel allergen in A. sieversiana pollen. The findings enriched the allergen information for this pollen and promoted the development of component-resolved diagnosis and molecular therapy of A. sieversiana pollen allergy.

Investigating Food Allergen Labeling in Commercially Packaged Food Products

Background: In 2017, Turkey introduced Turkish Food Codex Regulation on labeling and providing food information to customers, which has been revised on a regular basis ever since. The purpose of this study was to survey food allergen information regarding foods and beverages sold in Turkey and the extent to which food allergens and precautionary allergen labeling (PAL) are emphasized in the products. Method: Thirteen food and drink categories were reviewed in five physical food stores and three online stores. A total of 1,010 foods and beverages were checked for allergens according to their labels. Results: 1,116 allergenic foods were identified in 59.7% of foods and beverages,. Gluten-containing cereals were clearly labelled in every food category, and milk received the highest number of declarations (30.55%), followed by gluten (27.42%), and tree nuts (9.67%). Snacks contained the most number of allergens (14.8%), followed by dairy products (13.8%), and baked products (12.4%). Conclusions: Accurate and understandable food allergy labeling is essential in avoiding food allergies. Food allergy labeling legislation especially The EU Regulation No. 1169/2011 establishes uniform rules for allergen labeling, which is one of the most stringent food regulations in the world. Current allergen labeling restrictions and policies need to be improved to reduce the risk of food hypersensitivity.

Evaluation of food allergen information, labelling and unintended food allergen presence in imported prepacked foods and drinks purchased online in the UK

Consumers have wide access to global food and drink products online and in store that require food allergen information and labelling. Frequent food and drink product recalls occur UK and worldwide due to incorrect labelling of food allergens and their unintended or undeclared presence. This research aims to evaluate the accuracy and compliance of information and labelling of substances or products causing allergies or intolerances in prepacked food and drink products imported from Asia and purchased online in the UK. The current study assessed 768 randomly selected prepacked products classified into 16 separate product categories, representative of items from 12 countries in Asia, sourced from 8 UK retailers. When screened for precautionary allergen labelling (PAL), 173 (22.5%) items provided PAL, with 24 phrasings being identified. Upon comparing food allergen information on pack and online, 36 products (36.0%) transferred inconsistencies on pack to online pages and 15 (15.0%) were not consistent. Additionally, laboratory studies were performed to detect milk and peanut allergens in a sub-group of 77 products. Following analysis, 24 (31.2%) contained unintended food allergens, with levels ranging from 0.2 to 6780.0 mg/kg. Of these items, 9 products (37.5%) had a risk ratio ≥ 1 exceeding action levels produced with the VITAL® 3.0 ED01 reference doses, recommending PAL, though 7 (29.2%) were found without PAL. A further 10 products (13.0%) overused PAL and 2 products (2.6%) used PAL correctly. This research indicates further refinement of policies to ensure adequate, accurate, clear and current food allergen information and labelling of products.

Consumer attitude research regarding food hypersensitivity

BackgroundFood hypersensitivity (FHS) is a growing trend among consumers who require special kinds of foods from the commercial and hospitality sectors. These expectations cause hardship for the trader and service provider. To explore the current situation and potential trends we prepared a survey. MethodThe survey was performed in Hungary in August 2022. Our sample consisted of 1000 respondents and was representative based on gender, region and type of municipality. We analysed the data with descriptive statistic methods and in addition, we focused on relationship analysis, to explore the most important relationships between the effects and background variables. ResultsIn our research, we investigated which kinds of FHS are frequent, and which of these are medically confirmed or self-diagnosed. We found that the respondents follow a diet more often than as a result of medically diagnosed FHS. The most common ingredients that may cause FHS are milk and cereals containing gluten. Consumers affected by FHS have to be more conscious, so as our research shows, they read the product label more frequently than those who are not affected. Respondents are less satisfied with the allergen information in restaurants and from the staff of food stores and it is difficult to find an appropriate hotel with FHS. Fear of health damage because of FHS means a moderate problem for the respondents and it depends on the kind of FHS and its symptoms. ConclusionWe found that providing appropriate information is essential to satisfying special needs. Since FHS is a significant trend, this HoReCa industry has to be better prepared to cater for consumers with special needs. The education of consumers is important as well as the development of the HoReCa sector too.

Impact of Food Labelling on Consumer Behaviour - A Green Marketing Initiative

Green marketing is the buzzword nowadays which focuses on the organic concept of the product with minimum residue and wastages. It also focuses on the recycling and the reusability of the product for further usage. This research paper focuses on ‘The Impact of Food Labelling on Consumer’s choice of Products – A Green Marketing Initiative’. It focuses on green marketing, how consumer perceives it and what are the real ingredients associated with it. This is the empirical research where the Likert scale is used to collect the primary data. A sample of 126 respondents was used to analyse the green marketing initiative. The various factors that used were nutrition information, green packaging, fitness labels like low fat, gluten free etc., allergen information and the product in which the product is made etc. also impact consumer choices. Correlation analysis is used as a statistical tool to analyse the data with the help of SPSS 28.0 software. The scope and application of the paper is that the suggestive framework for green marketing initiatives can be used by various marketing firms, and policymakers which will empower the consumers and the manufacturer both to make improved and better fitness, health and ecologically environmentally friendly choices.

Quality of Life in the Management of Anaphylaxis in Food-Allergic Adults.

Anaphylaxis is a life-threatening allergic reaction that can significantly affect the quality of life of those affected. Factors including undiagnosed allergies, lack of allergen information, and insufficient emergency training can impact the quality of life for food-allergic individuals. Well-informed patients are less likely to experience severe allergic responses, ensuring their safety and quality of life. This study aims to evaluate the effectiveness of following preventive behavior, focusing on routine counseling and training provided by healthcare professionals in preventing anaphylaxis and assessing the impact of strict adherence to an allergen avoidance regimen against anaphylaxis. This study was a descriptive, cross-sectional survey conducted in the Makkah region of Saudi Arabia. It involved adults aged 18 and above who had food allergies. A structured online questionnaire of seven items was developed and distributed to achieve the study's goals from October 2023 to January 2024. The data collected was automatically exported to Excel and then analyzed using the Statistical Package for the Social Sciences. The study involved 93 participants, 65.6% female and 34.4% male. Among those with food allergies, 34.4% had experienced anaphylaxis, with 50% allergic to eggs and seafood. The study found no significant association between specific food allergens and a history of anaphylaxis, but strict allergen avoidance was linked to lower anaphylaxis rates. Counseling or training for managing food allergy reactions also showed potential benefits. The research indicated that males were less likely to have anaphylaxis than females, and age increased the severity of anaphylaxis reactions regardless of gender. The study emphasizes the importance of preventive behaviors and healthcare professional support in reducing the risk of anaphylactic reactions for food-allergic adults. Future research could focus on improving their quality of life through education programs, policy development, and better access to emergency medications and psychosocial support strategies.

Effect of Food Storage Conditions on Shelf-Life in Uganda

Purpose: The aim of the study was to investigate effect of food storage conditions on shelf-life in Uganda
 Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries.
 Findings: The shelf-life of food products is influenced by factors like temperature, humidity, and microbial activity, making proper food storage crucial for combating food spoilage and waste, especially in regions with high food insecurity. A World Bank survey highlighted that low access to essential goods was primarily due to financial constraints and rising prices, with a significant portion of the population experiencing food insecurity. Recent developments in food storage include the use of natural antimicrobials, nanotechnology applications, advanced pathogen detection methods, improved storage management practices, and biotechnological processes for waste conversion. These advancements aim to extend food product shelf life, reduce spoilage, enhance food safety, and contribute to food security in Uganda.
 Unique Contribution to Theory, Practice and Policy: Arrhenius equation theory, water activity theory & oxidation theory may be used to anchor future studies on effect of food storage conditions on shelf-life in Uganda. Create user-friendly, informative food labels that clearly highlight allergen information and provide consumer-friendly guidance on reading labels. Mandate standardized allergen labeling formats and allocate funding for public awareness campaigns on allergen safety.

Pencantuman Label Alergen dalam Pelabelan Produk Pangan Sebagai Bentuk Perlindungan Konsumen

The purpose of this study is to present a normative analysis of the labeling of food products in Indonesia and the relationship between information disclosure on food labels and the implementation of consumer protection. This research uses normative juridical methods. The results conclude that first, the current global food issue is the danger of consuming food ingredients that contain allergens. The United States, Singapore and Japan have required the inclusion of allergen information in the labeling of food products in their respective National Laws. This is a lesson for Indonesia to require the inclusion of allergen information in the National Law. Therefore, a limited revision of Article 97 paragraph 3 of the Food Law is needed to include the obligation to include warnings for allergen content on food labels. Second, many food products do not display information in accordance with reality and its original content, which is detrimental to consumers. Consumer protection in food regulation through food labeling departs from the State's efforts to safeguard the rights and interests of these consumers so that they are not harmed by profit-oriented producers by way of processing and distributing fair and healthy food products based on the principle of information disclosure.

Does proactively asking about allergens before ordering improve customer outcomes? An in-business randomised controlled trial.

Does proactively asking about allergens before ordering improve customer outcomes? An in-business randomised controlled trial.

Nomenclature of cell-cultivated meat & seafood products

Cell-cultivated meat and seafood is getting closer to a reality for consumers in the US and around the world. However, regulators are still largely lagging behind on regulating production and labelling of these products. In a large experimental study using a representative US sample (N = 2653), we tested 9 different names for 3 different types of meat and seafood products in terms of their clarity, consumer appeal, and communication of safety and allergenicity. We found that terms proposed by the conventional meat and seafood industry including ‘artificial’ and ‘lab-grown’ tended to score low in terms of consumer appeal, purchase intent, and perceived safety, while ‘artificial’ also had the lowest score on clarity and communicating allergenicity. On the other hand, terms proposed by the cell-cultivated industry including ‘Novari’ scored high in terms of appeal and purchase intent but scored low in terms of clarity. The terms ‘cell-cultured’ and ‘cell-cultivated’ were the best all round labels in terms of clarity, appeal, and communicating safety and allergenicity – in particular, the addition of the prefix ‘cell-’ increased understanding compared to ‘cultured’ or ‘cultivated’ labels. The most-understood label was a short descriptive phrase (‘grown from [animal] cells, not farmed [or fished]’), suggesting that additional wording on packaging could aid consumer understanding in this early stage. A high proportion of consumers were uncertain about the allergen status of cell-cultivated products under all names, suggesting that cell-cultivated products should be labelled as the type of meat they are, and carry applicable allergen information.

Partnerships promote innovation in food supply chains

Partnerships promote innovation in food supply chains

The Expansion of the Hellenic Food Thesaurus; Allergens Labelling and Allergens-Free Claims on Greek Branded Food Products.

Branded food composition databases (BFCDs) are valuable information tools that meet multiple user needs. Recently, recognising allergies and intolerances as an emerging concern for various stakeholders, BFCDs evolve to embed information on allergens. This study aims to expand the Greek BFCD, HelTH, to include allergen information for its 4002 products. A new file was added to the structure of HelTH, and data were curated to record label information. In 68.4% of products, at least one allergen was present in the ingredient list and in 38.9% at least one allergen in a precautionary statement. Milk (38.8%), gluten (32.7%), and soybeans (17.4%) were most commonly declared in the ingredient list; nuts (18.3%), eggs (13.1%), and milk (12.2%) were most commonly declared in precautionary statements. Allergen-free claims were present in 5.3% of the products and referred mostly on gluten and milk. In general, no statistically significant differences were identified between the nutritional composition of allergen-free claimed products and their equivalents. This study delivers an expanded BFCD that provides organised and detailed allergen information; new insights on the presence of food allergens in branded foods and issues of concern regarding allergen declaration that need to be addressed in order to improve label information.

On-campus food purchase behaviors, choice determinants, and opinions on food availability in a Spanish university community

ObjectiveThe aim of this study was to investigate food purchasing behaviors, choice determinants, and opinions about on-campus food availability by a university community and to analyze differences in these aspects between students, education and/or research staff (ERS), and administrative and services staff (ASS), and between males and females. MethodsThis was a cross-sectional study that involved a representative sample of students (n = 1089), ERS (n = 396), and ASS (n = 300) who completed an anonymous online survey. A previously adapted version of the questionnaire was administered. The results were weighted to ensure representativeness of this community population using weighted coefficients. ResultsThe results showed that most of the participants purchased food on campus (91.6%), especially for lunch (67.4% of foods and 37.4% of drinks) and snack (65.4% of foods and 45.4% of drinks). Hot drinks (i.e., coffee, tea, hot chocolate etc.; 60.5%), bottled water (49.2%), and hot foods (i.e., small servings [38.2%] and sandwiches/hamburgers [31.7%]) were the most purchased items. Taste (98.6%) was the most important determinant in choice, followed by price for students, nutritional value for ASS, and health value for ERS. The “top 5” opinions suggested for the campus food environment and potential changes were “greater capacity to access free filtered drinking water”, “greater capacity to recycle food packaging,” “more healthy options in vending machines”, “discounts for healthy choices,” and “allergen labeling.” ConclusionInterventions that improve sustainability and the affordability of products with high nutritional quality, price-manipulation directives, and allergen information on labeling would be well received among this community.

An International First: Stakeholder Consensus Statement for Food Allergen Management in Packaged Foods and Food Service for Australia and New Zealand

Food-allergic consumers encounter inadequate, confusing, and ambiguous allergen information for packaged and unpackaged foods. Key Australian and New Zealand allergy organizations convened multiple forums to facilitate discussions among consumers, food manufacturers, food retailers, regulatory bodies, researchers, and health professionals to develop a unified approach to improving food allergen management. The following stakeholder consensus statement provides a foundation for advocacy for improved food allergen management and safety. It is the responsibility of consumers to: 1. declare their food allergies and read food labels (including ingredient lists and allergen declaration statements), and 2. ultimately make their own judgment about the foods they choose to consume. We consider that to enable consumers to make informed decisions about their safety, It is the responsibility of packaged food manufacturers to: 1. follow robust allergen management practices including quantitative risk assessment, and 2. use clear, consistent labeling to inform consumers about that food's allergen content, including the possible presence of unintended allergens. It is the responsibility of food service establishments and providers to: 1. follow robust allergen management practices, and 2. ensure that staff understand and can inform consumers about the allergen content of the food they provide, including the possible presence of unintended allergens.

Opportunities to address the failure of online food retailers to ensure access to required food labelling information in the USA.

The rapid growth in web-based grocery food purchasing has outpaced federal regulatory attention to the online provision of nutrition and allergen information historically required on food product labels. We sought to characterise the extent and variability that online retailers disclose required and regulated information and identify the legal authorities for the federal government to require online food retailers to disclose such information. We performed a limited scan of ten products across nine national online retailers and conducted legal research using LexisNexis to analyse federal regulatory agencies' authorities. USA. N/A. The scan of products revealed that required information (Nutrition Facts Panels, ingredient lists, common food allergens and per cent juice for fruit drinks) was present, conspicuous and legible for an average of only 36·5 % of the products surveyed, ranging from 11·4 % for potential allergens to 54·2 % for ingredients lists. More commonly, voluntary nutrition-related claims were prominently and conspicuously displayed (63·5 % across retailers and products). Our legal examination found that the Food and Drug Administration, Federal Trade Commission and United States Department of Agriculture have existing regulatory authority over labelling, online sales and advertising, and Supplemental Nutrition Assistance Programme retailers that can be utilised to address deficiencies in the provision of required information in the online food retail environment. Information regularly provided to consumers in conventional settings is not being uniformly provided online. Congress or the federal agencies can require online food retailers disclose required nutrition and allergen information to support health, nutrition, equity and informed consumer decision-making.

Food allergen communication: An in-business feasibility trial

Clear allergen communication in food business operators (FBOs) has been shown to have a positive impact on customers’ perceptions of businesses. However, the precise size and nature of this effect is not known: there is a paucity of quantitative evidence in this area, particularly in the form of randomised controlled trials (RCTs). The Food Standards Agency (FSA), in collaboration with Kantar Public UK's Behavioural Practice, conducted a feasibility trial to investigate whether a randomised cluster trial – involving the proactive communication of allergen information at the point of sale in FBOs – is feasible. This was the first such trial conducted in the UK to date. The trial was conducted on-site at ten branches of a multinational FBO, and involved a matched pairs cluster quasi-randomised experiment, with five pairs of branches selected for participation. Results suggest that a fully powered RCT would likely be feasible in the UK. In this case, the primary challenge was the recruitment of FBOs: despite high levels of initial interest from four FBOs, only one took part. However, it is likely that the proliferation of COVID-19 adversely impacted participation. Positively, analysis suggested that delivery of the trial's intervention – proactively asking about customer's food allergies/intolerances – may have a positive effect upon customer's ‘trust’ in, and ‘satisfaction’ with, food outlets. This result should be further investigated in future fully powered RCTs. • A trial to establish the feasibility of in-business randomised cluster trials. • Examined the effects of changes in allergen communication in a multinational food business. • Results suggest that a fully powered in-business RCT would likely be feasible in the UK. • Analysis suggests that asking customers about their allergies/intolerances may have benefits.

How do food businesses provide information on allergens in non-prepacked foods? A cross-sectional survey in Switzerland

Summary Purpose This project aimed to investigate allergen information practices of food businesses selling non-prepacked foods after the implementation of the new Swiss food law in May 2017. Methods A cross-sectional telephone survey was conducted with food businesses selling non-prepacked foods in Switzerland. A short, standardised questionnaire was developed in German, based on previous research and literature. It was subsequently translated into French and Italian. Altogether, 882 businesses (restaurants, dairies, butcher shops and bakeries) were contacted, of which 387 were willing to participate. SPSS® (IBM, Armonk, NY, USA) was used for statistical analyses. Results The vast majority (86.0%) of food businesses provides oral allergen information. Only 14.0% currently provide written allergen information to the customer, either upfront or on request. The most frequently used labelling system in written allergen declaration was naming all ingredients (35.2%). A significant number (39.8%) do not place a notice on how to obtain allergen information, although this is a legal requirement in Switzerland when not providing written information upfront. Conclusion So far, not all food businesses have been complying with the new Swiss food law on allergen information of non-prepacked food. Therefore, awareness of the legal obligations around communicating allergen information as well as the verification of its implementation should be enhanced. To meet the needs of consumers and avoid reactions, some form of written allergen information should be promoted. Giving this information on request might encourage communication between customer and staff, thus providing an extra measure of verification.

The Availability and Quality of Food Labelling Components in the Canadian E-Grocery Retail Environment.

Background: Although packaged foods sold in retail stores must follow food labelling regulations, there are no e-grocery food labelling regulations to mandate and standardize the availability and presentation of product information. Therefore, the objective of the study was to evaluate the availability and quality of food labelling components in the Canadian e-grocery retail environment. Methods: A sample of fresh and pre-packaged products was identified on eight leading grocery retail websites in Canada, to assess the availability and quality of food labelling components. Results: Out of 555 product searches, all products were accompanied by product images with front-of-pack images more readily available (96.0%) than back-of-pack (12.4%) and other side panel images (3.1%). The following mandatory nutrition information was available for 61.1% of the products: nutrition facts table (68.8%), ingredient (73.9%), and allergen (53.8%) information. The majority of the nutrition information was available after scrolling down, clicking additionally on the description page, or viewing only as an image. Date markings were not available; packaging material information was available for 2.0% of the products. Conclusions: There was wide variability and inconsistencies in the presentation of food labelling components in the e-grocery retail environment, which can be barriers in enabling Canadians to make informed purchasing decisions.