Food allergy: Stakeholder perspectives on acceptable risk

Madsen, Charlotte Bernhard; Crevel, René; Chan, Chun-Han; Dubois, Anthony; DunnGalvin, Audrey; Blok, B. M. J. Flokstra‐de; Gowland, M. Hazel; Hattersley, Sue; Hourihane, Jonathan; Nørhede, Pia; Pfaff, Sylvia; Rowe, Gene; Schnadt, Sabine; Vlieg‐Boerstra, Berber

doi:10.1016/j.yrtph.2010.03.003

Cited by 40 publications

(30 citation statements)

References 38 publications

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“…Consequently, these policies are often perceived as extreme in the literature, in the media, and by the nonallergic population (86). The inflated perception of risk of severe food allergies in the general population (85,87) has resulted in several debates related to protection vs rights, particularly around the policies developed in response to the disproportionate burden of food allergies in children (88).…”

Section: General Publicmentioning

confidence: 99%

EAACI Food Allergy and Anaphylaxis Guidelines: managing patients with food allergy in the community

Muraro¹,

Agache²,

Clark³

et al. 2014

Allergy

141

155

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The European Academy of Allergy and Clinical Immunology (EAACI) Food Allergy and Anaphylaxis Guidelines, managing patients with food allergy (FA) in the community, intend to provide guidance to reduce the risk of accidental allergic reactions to foods in the community. This document is intended to meet the needs of early-childhood and school settings as well as providers of non-prepackaged food (e.g., restaurants, bakeries, takeaway, deli counters, and fast-food outlets) and targets the audience of individuals with FA, their families, patient organizations, the general public, policymakers, and allergists. Food allergy is the most common trigger of anaphylaxis in the community. Providing children and caregivers with comprehensive information on food allergen avoidance and prompt recognition and management of allergic reactions are of the utmost importance. Provision of adrenaline auto-injector devices and education on how and when to use these are essential components of a comprehensive management plan. Managing patients at risk of anaphylaxis raises many challenges, which are specific to the community. This includes the need to interact with third parties providing food (e.g., school teachers and restaurant staff) to avoid accidental exposure and to help individuals with FA to make safe and appropriate food choices. Education of individuals at risk and their families, their peers, school nurses and teachers as well as restaurant and other food retail staff can reduce the risk of severe/fatal reactions. Increased awareness among policymakers may improve decision-making on legislation at local and national level.

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Section: General Publicmentioning

confidence: 99%

EAACI Food Allergy and Anaphylaxis Guidelines: managing patients with food allergy in the community

Muraro¹,

Agache²,

Clark³

et al. 2014

Allergy

141

155

View full text Add to dashboard Cite

show abstract

“…There is currently a great deal of time and effort being invested in trying to determine when PAL statements should be applied [15][16][17] and recently we have seen the development of allergen management thresholds or reference doses. The reference dose contains individual participant data on the minimal eliciting dose based on the first objective reaction that occurred during clinical double-blind placebo-controlled food challenges [11].…”

Section: Is There a Substantial Risk To The Food Allergic Consumer Inmentioning

confidence: 99%

Is advising food allergic patients to avoid food with precautionary allergen labelling out of date?

Zurzolo

Courten

Koplin

et al. 2016

Current Opinion in Allergy &Amp; Clinical Immunology

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New studies have shown the confusion that currently exists in regard to PAL for the healthcare professional and the consumer alike. The studies have also highlighted certain gaps in the literature that, once addressed, will improve the uniformity of PAL and provide the healthcare professional with appropriate advice which they can in turn relay to the allergic consumer. Because of the global supply of food products there is a need for an international approach in improving PAL.

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“…Such tools could also be considered for application by the food industry or health professionals. Finally, combining risk assessment modelling and cost-benefit analysis in the same project will favour exchanges in order to set management options which will be studied in terms of risk and socio-economic impact (Madsen et al, 2010).…”

Section: Coupling Risk Assessment and Cost/benefit Analysismentioning

confidence: 99%

Mirabel: An integrated project for risk and cost/benefit analysis of peanut allergy

Crépet¹,

Papadopoulos²,

Elegbede³

et al. 2015

Regulatory Toxicology and Pharmacology

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Food allergy: Stakeholder perspectives on acceptable risk

Cited by 40 publications

References 38 publications

EAACI Food Allergy and Anaphylaxis Guidelines: managing patients with food allergy in the community

EAACI Food Allergy and Anaphylaxis Guidelines: managing patients with food allergy in the community

Is advising food allergic patients to avoid food with precautionary allergen labelling out of date?

Mirabel: An integrated project for risk and cost/benefit analysis of peanut allergy

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