Characteristics of Food Allergic Reactions in United States Restaurants

Oriel, Roxanne C.; Waqar, Omar; Sharma, Hemant; Casale, Thomas B.; Wang, Julie

doi:10.1016/j.jaip.2020.12.018

Cited by 17 publications

(9 citation statements)

References 16 publications

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“…Biphasic reactions were reported in 14.4% of cases. Of those that used epinephrine, 16.3% reported hospitalization, 4.2% reported ICU admission, and no deaths in this cohort [20]. Allergic reactions may also occur with ingestion of takeout food from restaurants, with 16.8% of foodallergic individuals reporting allergic reactions from takeout food.…”

Section: Restaurants and Other Food Establishmentsmentioning

confidence: 81%

“…One recent US study has shown that the most common location for reactions in both children and adults were at home (44%), followed by restaurants (21%), school (in 6% of children), and the workplace (11% of adults) [20]. Although most accidental reactions happen in one's home, there are unique challenges faced when reactions occur elsewhere -in other's homes, restaurants, school, during travel, and in other public places.…”

Section: Location Of Accidental Reactionsmentioning

confidence: 99%

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Accidental Reactions to Foods: Frequency, Causes, and Severity

Rotella

Oriel

2022

Curr Treat Options Allergy

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Purpose of ReviewIn this review, we present the epidemiology of food allergy and allergic reactions to foods using studies that have been published over the past decade. We review these allergic reactions -how they differ by food trigger, geographic region, demographic distribution, setting, and severity. Recent Findings The rising prevalence of food allergy and persistent accidental allergic reactions to foods in various settings remains a worldwide concern. Differences in global prevalence, food triggers for reactions, and severity of accidental reactions may be explained by diversity in diets and food labeling legislation. A number of studies are highlighted that describe the unique challenges and risk factors that contribute to accidental reactions in restaurants and schools, as well as the efforts that have been made to improve safety and outcomes in these settings. Summary Food allergy prevalence has demonstrated significant variations between regions and age groups. Despite best efforts by individuals, physicians, and legislative bodies to improve safety for food allergic individuals, accidental reactions to foods still occur and can result in fatalities.

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Section: Restaurants and Other Food Establishmentsmentioning

confidence: 81%

Section: Location Of Accidental Reactionsmentioning

confidence: 99%

Accidental Reactions to Foods: Frequency, Causes, and Severity

Rotella

Oriel

2022

Curr Treat Options Allergy

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“…An earlier set of case studies ( 14 ) with fatal outcomes produced a similar ratio of 5/7. Furthermore, a recent study reports that 53.9% of food allergy reactions at United States restaurants occurred despite the restaurant staff being notified ( 15 ). Without a targeted policy change, allergic reactions at restaurants are expected to increase further, as more and more Americans develop food allergies and consume foods outside of their homes.…”

Section: Introductionmentioning

confidence: 99%

Food allergy risks and dining industry – an assessment and a path forward

et al. 2023

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Food allergies have increased in prevalence over the last few decades and continue to grow. Consumption of even trace amounts of common foods can cause a rapid allergic reaction (generally within minutes) which can be mild to severe to even life-threatening. Eating at restaurants poses a risk of allergic reactions for those with food allergies due to inadequate, inconsistent labeling of allergens in foods. Here, we review food labeling rules and practices in the restaurant industry and compare and contrast it with food labeling for prepackaged foods. We review global and United States trends, and provide a brief historical overview. The paper describes the key legal and economic motivations behind restaurant food labeling. Next, we describe novel risk-driven policies and new biotechnologies that have the potential to change food labeling practices worldwide. Finally, we outline desirable federal regulations and voluntary information disclosures that would positively impact the public health aspects of restaurant food labeling and improve the quality of life for people with severe food allergies.

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“… 3 , 4 A recent analysis of national survey data showed that the home accounts for 51% of food-allergic reactions in children. 5 Some of these reactions could result from restaurant takeout, but takeout was not specifically assessed. Dining out accounted for 13% of reactions.…”

mentioning

confidence: 99%

“…Dining out accounted for 13% of reactions. 5 Allergic reactions to restaurant takeout has not been previously evaluated.…”

mentioning

confidence: 99%