A study has revealed the need for consumers with a known food allergy to inform restaurant staff of the fact before they eat.
Data in the US National Peanut and Tree Nut Allergy Registry was studied by Scott Sicherer, MD, and colleagues from the Jaffe Food Allergy Institute and the Food Allergy and Anaphylaxis Network.
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Sicherer noted that 706 people of the 5,175 registrants experienced at least one allergic reaction associated with dining out. 56% of these cases were caused by the consumption of peanuts, and 24% by tree-nuts. Researchers found that less than 40% of those who suffered allergic reactions from restaurant meals had actually informed staff of their allergies prior to ordering their meal.
Only 38% of consumers specifically warned the restaurant of their allergy, and in the cases where consumers had actively sought to avoid certain ingredients, 50% of adverse reactions were caused by hidden allergens in sauces or sandwiches. Other reactions were caused by cross contamination of foodstuffs through the use of shared food preparation equipment.
Sicherer concluded that restaurants can prove danger grounds for those with allergens because staff often lacked knowledge about food allergy and the danger of cross-contamination in the kitchen and the ingestion of unexpected ingredients in Asian foods and deserts.
The study recommends that individuals with allergies communicate with food establishments and that staff receive training to be aware of the seriousness of reactions to food allergens and the risks of cross-contamination.
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By GlobalDataThe findings were then presented to the American Academy of Allergy, Asthma and Immunology annual meeting, held 18-23 March.
