Disaster preparation: Survey of patients with food allergies in Kobe, Japan

Abstract

Background Securing food for patients with food allergies may be more difficult during disasters, but reports on the status of household allergen‐free food reserves in preparation for disasters are limited. This study investigated the household stock status of allergen‐free foods in preparation for disasters in Kobe City after the Great Hanshin‐Awaji Earthquake. Methods The survey targets were 172 parents of patients with a food allergy who underwent in‐hospital oral food challenge test for allergies at four hospitals from October 2016 to March 2017. Of these, 158 patients with allergies to eggs, milk and wheat were included in the analysis. The first survey was performed to investigate patient characteristics and stockpiling status of allergen‐free foods in parallel with oral food challenge tests. The second survey was performed on the follow‐up visit to investigate any changes in behavior. Results Median patient age was 3 years, with boys comprising 68.4% of the patients. Eggs were the most eliminated food, and the median number of foods avoided was 2. A total of 82.3% of parents had experienced disasters. The proportion of households that stockpiled allergy‐free meals was 42.4%, and the median amount was 3 days. The stockpiling situation did not differ according to the parents’ disaster experience. In the second survey, 45.3% had modified their stockpiling practice. Conclusions Even in this area where the Great Hanshin‐Awaji Earthquake occurred, household stockpiles of allergen‐free foods are inadequate; therefore, all medical staff should educate families about the necessity of stocking allergen‐free food for disasters.

Child Nutrition in Disaster: A Scoping Review

“…Almost all patients carried their medication. The study suggested repeated and reinforced educational interventions about the importance of stockpiling allergenfree food and allergy sign plates with good visibility in evacuation centers to reduce confusion and to provide appropriate care (Hirase et al 2019).…”

“…Food allergies might be attributable to environmental pollution, poor dietary habits, climate change, increased consumption of genetically modified foods, or other causes. The increasing rate of food allergies is an emerging difficulty of child nutrition in disaster, but only one report has described food allergies of children in disaster (Hirase et al 2019). The Japanese Society of Pediatric Allergy and Clinical Immunology recommends a week's stock of allergen-free food.…”

“…Providing sufficient energy for the public, devoting attention to vulnerable groups including children, providing food variety, preparing food-storage facilities, preventing food poisoning and spoilage, making use of proper methods of food distribution, and gaining people's trust and satisfaction are of great importance (Movaghar et al 2005;Gautschi et al 2008). Hirase et al (2019) stressed the importance of stockpiling allergen-free food. Amitani et al (2017) highlighted the difficulties to ascertain what and how many items to stockpile and challenges in stock management because of the expiry dates, or perishable items, suggesting that preparedness and collaboration with food supply chain is important.…”

Disaster Preparedness for Children With Food Allergies During the 2016 Kumamoto Earthquake—Observational Study

“… 6 Therefore, they must take sufficient precautionary measures and use social support systems during a disaster. 7 …”

Enhancing the Nutritional Well-Being of Children With Food Allergies During Disaster

“…Distinct labeling of safe and allergenic foods is necessary to prevent cross-contamination during storage and meal preparation. In a relevant study, Hirase and colleagues suggested practical solutions like the use of plates 3 and wristbands with informative signage and good visibility to address the dietary needs of children with food allergies. Additionally, 4 developed a disaster preparedness nutrition education curriculum to empower children, including those with food allergies, with practical skills and knowledge to navigate nutritional challenges and enhance preparedness.…”