The stress of food allergy issues in daily life

Peniamina, Rana; Mirosa, Miranda; Bremer, Phil; Conner, Tamlin S.

doi:10.1080/08870446.2016.1143945

Cited by 24 publications

(26 citation statements)

References 38 publications

(49 reference statements)

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“…Adults with FA commonly experience allergy issues included negative physical symptoms, higher food prices, anxiety about safety of food, trouble maintaining a healthy diet and anxiety/stress at social occasions. Stress and negative mood were significantly higher on days with more allergy issues, confirming the psychological burden of FA …”

Section: Results From the Selected Literaturementioning

confidence: 68%

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Anxiety and food allergy: A review of the last two decades

Polloni

Muraro

2020

Clin Experimental Allergy

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Food allergy (FA) is recognized as a growing public health burden affecting 5%‐10% of children worldwide. Several unique features specific to FA elicit high levels of emotional distress and anxiety in patients and caregivers, the first among all the possibility of a life‐threatening reaction. Anxiety disorders are highly prevalent in patients with chronic disease, but remain undertreated despite significant negative consequences on patient health. This review aimed to offer a comprehensive overview of literature data on FA and anxiety of the last two decades. A review of the medical and psychological literature from the year 2000 (MEDLINE, PubMed and PsycINFO) was done using the keywords “anxiety” and “food allergy.” Clinical implications for disease management, various manifestations in different target groups, proper interventions and possible explanations on the nature of the association between FA and anxiety have been discussed, as well as limitations and further research directions. The relationship between FA and anxiety is attributed to FA‐specific fears and anxiety, rather than a general propensity towards anxiety. Some anxiety—short‐lived and related to key events–is to be expected and may even be helpful if it sustains allergen avoidance and preparedness to emergency. However, some data reported that increased anxiety did not improve adherence. Rather, high levels of anxiety have been demonstrated counterproductive and related to maladaptive coping. Further research is needed to elucidate the association between FA and anxiety, especially to understand biopsychosocial directions of the underlying mechanisms and to build proper, effective, standardized protocols of intervention. Clinicians must be aware of the association between FA and anxiety, understand their role in recognizing maladaptive anxiety and encouraging to seek psychological support when needed.

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Section: Results From the Selected Literaturementioning

confidence: 68%

“…Stress and negative mood were significantly higher on days with more allergy issues, confirming the psychological burden of FA. 81 An online survey measuring self-reported autonomy, anxiety, depression and perceptions of parental behaviour found that, as a group, young adults with FA did not differ from healthy peers.…”

Section: Anxiety In Adults With Famentioning

confidence: 99%

Anxiety and food allergy: A review of the last two decades

Polloni

Muraro

2020

Clin Experimental Allergy

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“…Begen et al (2016) found a sense of reluctance and embarrassment when making enquiries of staff around a broader range of allergens, and that avoiding the need to draw attention to oneself was one of the reasons why consumers preferred written information about allergens. Guidance on the management of childhood anaphylaxis has highlighted peer pressure, embarrassment, stigma, choice, and spontaneity as factors that can lead to make risky venue or food selections (Muraro et al, 2014, Peniamina, Mirosa, Bremer, & Conner, 2016. Being ascribed the label of a fussy or picky eater challenges the legitimacy of an allergic/intolerant individual's claims (Barnett & Vasileiou, 2014).…”

Section: Food Allergy and Food Intolerancementioning

confidence: 99%

Framing the debate and taking positions on food allergen legislation: The 100 chefs incident on social media

Hamshaw

Barnett

Lucas

2017

Health, Risk & Society

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Those suffering with food allergies and intolerances need to consider risk every day, and professional organisations are increasingly enrolled in this risk management venture (e.g. offering support, developing legislation, and enforcing laws). Following the release of new food allergen rules in the UK, the Daily Telegraph, a national broadsheet newspaper published a letter and an article in March 2015 endorsed by 100 chefs criticising the legislation. The chefs felt that innovation and creativity were being harmed by the requirement to state the presence of 14 allergens in the dishes they cooked. Following the release, many food allergen-concerned consumers utilised social media to share their views. In this article we use qualitative research data, comments posted online and collected between 9 and 16 March 2015, to explore how claimants positioned themselves and others in the ensuing online debate, and how the debate itself was framed. The data included traditional news articles, online forum comments, individual Twitter posts, and Twitter discussions. We identified frames across the debate discourse that emphasised medical concerns around managing risks associated with food allergy/intolerance, the assignment of responsibility, fairness of access, the political nature of the debate, and the financial implications involved. We draw on Positioning Theory to illustrate how user-positions can be defined, redefined, and challenged in the light of new or varying information. Our findings have implications for understanding communication around managing food risks from both a consumer and business perspective, and understanding the progression of debates through both traditional and new media platforms.

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“…Any company of food circulation, if it is responsible for provision of product information for consumers, shall provide "compulsory information of food products" that, in conformity with the Union regulations, comprises also the information on the presence of allergens in products (Regulation (EC) No 1169/2011 of the European Parliament and of the Council, 2011). It is established during the research that most of the food allergy cases are caused by non-prepacked food products or consuming food at any catering companies (Barnett et al, 2011;Peniamina et al, 2016). It means that at the catering companies information on food allergens (14 product and substance groups) shall be available and indicated in an easy to perceive form, it should be highlighted, legible and non-erasable, before the purchase of food/product in order consumers, especially those suffering from food allergy or intolerance could make informed and safe choice (Regulation (EC) No 1169/2011).…”

Section: Introductionmentioning

confidence: 99%

Food allergy knowledge and practice of restaurant staff

Bujaka¹,

Riekstiņa-Dolģe²

2019

Foodbalt

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Nowadays people more and more often choose to have their meals outside their homes. Therefore, the catering companies shall ensure safe product offer to different guest groups, including guests with food allergy or intolerance. Alongside with the tendency of the increase of allergic people's number, there have been corrections introduced to the European Union legislation in relation to the product labelling. It means that at present one of the compulsory types of information that shall be indicated by catering companies is information on the presence of allergens in food. It is stipulated by Regulations (EC) No 1169/2011 on the provision of food product information to consumers. One of the reasons why allergic reaction to food takes place at catering companies is the lack of knowledge of staff. Therefore, the aim of research was to determine the level of staff's knowledge and to analyse the types of allergen indications at the catering companies. Twenty catering companies took part in the study, there were 60 companies addressed in total, and 154 valid questionnaires were received. The main research results show that the staff has incomplete knowledge (on average 3.8±1.8 out of 10), as well as not all catering companies indicate information on the presence of allergens in the food.

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The stress of food allergy issues in daily life

Cited by 24 publications

References 38 publications

Anxiety and food allergy: A review of the last two decades

Anxiety and food allergy: A review of the last two decades

Framing the debate and taking positions on food allergen legislation: The 100 chefs incident on social media

Food allergy knowledge and practice of restaurant staff

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