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It is known that individuals who are prone to food hypersensitivity also show allergy‐associated problems or hypersensitivities to allergens. At present there is scarcity of data pertaining to food allergy in Mauritius. Thus, this article aims to focus on the investigation of the prevalence of food allergy in Mauritius.

A questionnaire‐based survey on self‐reported symptoms of allergy addressing allergy‐associated parameters including offending food items, adverse reactions to food, additional hypersensitivity, allergic diseases along with age, gender and geographical location were assessed in relation to a random sample population around different regions of the island.

The present study shows that reported symptoms of allergy to food among the participants are high. Symptoms included runny nose, sneezing, shortness of breath, eczema, hives and skin rashes. It was also noted that participants reported being more allergic to seafood than any other food items like fruits, peanut, soybean and chocolate. Those who had severe symptoms were few in numbers and others showed symptoms only rarely or occasionally.

The paper shows that there is need for a health education campaign to inform children and parents about the potential risks of exposure to dietary products, especially as most of the participants do not visit a doctor when they believe they are allergic to food.

This study explored how food allergies have affected food-related behaviors and quality of life of college students with food allergies and identified factors influencing food choice decisions among this group of individuals.

One-on-one interviews were conducted with 26 college students with self-reported or clinically diagnosed food allergies, recruited from two universities located in the southern region of the United States. The participants were asked a series of questions based on a semi-structured discussion guide. Each interview lasted about 30 min; all interviews were audio-recorded and transcribed verbatim. The transcriptions were coded independently by three researchers, and themes were identified.

Food allergies affected the participants' food-related behaviors, including eating, food preparation and shopping, as well as some aspects of their quality of life. Individual factors, such as mood, other diseases, cultural background and sensory properties, also influenced food choices. Friends and families were the two most important social influencers of food choices. Regarding physical environmental factors, cost, convenience, value and variety were considered important in selecting food. However, the participants' food choices were less influenced by food advertisements and social media. Additionally, experiences and complex cuisines were also key factors in making food choices.

Theoretically, this qualitative study applied a food choice decision framework in the context of college students with food allergies. Practical recommendations are provided, particularly to campus dining facilities, to fulfill the needs of college students with food allergies.

This study advanced the understanding of the complexity of food choice decision-making among college students with food allergies. A path diagram specific to food choice among college students with food allergies was developed based on the results of this study. This study also highlighted that food allergy management would involve various behavioral changes and revealed that the food choices are influenced by a wide range of factors.

Restaurants are unique and challenging environments for accommodating food allergies. The purpose of this paper is to evaluate food allergy knowledge, attitudes and resources among restaurant employees, and identify differences based on restaurant mode of operation.

A total of 209 food-service workers were surveyed in full-service restaurants across Southern Ontario, Canada. A paper-based questionnaire was used to evaluate participants’ food allergy knowledge, attitudes toward handling food allergy requests and emergencies, and the availability of food allergen resources at the restaurant.

Most participants were knowledgeable about food allergies, and valued being able to provide safe meals. However, there was a general lack of access to important food allergy risk management resources and training. Food allergy attitudes were significantly different between restaurant modes of operation. Also, food allergy training and resources were positively correlated with employee attitudes toward food allergies.

The results of this study show that engaging employees in food allergy training can contribute to greater levels in employee awareness and confidence in protecting health and safety of restaurant patrons with food allergies. Restaurants that demonstrate a strong preparedness toward handling food allergy requests can deliver a better customer experience and increase customer loyalty.

The findings of this study underscore the need for the restaurant industry, policy makers and food safety educators to work together to develop training programs and relevant resources to support and facilitate food allergy risk management in restaurants.

The purpose of this paper is to compare restaurant managerial staff and employees’ attitudes toward food allergies, their food allergy knowledge and food allergy-related training.

An online questionnaire was administered through a market research company (Qualtrics® Inc.). A total of 110 managerial staff and 229 restaurant employees completed this questionnaire.

Most restaurants were willing to modify recipes for customers with food allergies. Respondents felt that the customers should be responsible for expressing their food allergy needs. Both groups were able to identify certain symptoms of allergic reactions to food but lacked knowledge of allergen-handling practices. The managerial staff and employees had knowledge differences about how to respond to an allergic reaction (p<0.001) and how to identify peanut derivatives on food labels (p<0.000). In total, 70 percent of the managerial staff indicated that they provided employee food allergy training but only 40 percent of employees indicated receiving such training. The managerial staff identified a lack of employee commitment and interest as barriers to training provision. However, the employees identified different reasons (i.e. it is unnecessary and not beneficial).

Restaurants should have policies in place to accommodative customers with food allergies and make sure food allergy-related information is communicated to their customers via different outlets (i.e. restaurants’ websites and printed menus). Food allergy training should be designed based on the areas that need improvement, as knowledge may differ based on the position in the restaurants (managerial staff vs employees) and types of the restaurants (quick service vs casual dining). Pragmatic strategies need to be identified to better encourage and motivate restaurant employees to attend a food allergy training.

Understanding the similarities and differences in attitudes, knowledge and training on food allergies between restaurant managerial staff and employees would help restaurants to plan and implement policies and training that best fit both managerial staff and employees.

Allergy information on food labels is crucial to individuals with food allergies. The purpose of this paper is to investigate what information consumers are concerned with as well as improving the allergen information on the product labels.

A questionnaire was developed based on previous studies and was administered to citizens in South Korea. Descriptive analysis and analysis of variance were conducted to find significances of important information when purchasing and improvement needed on the labels in relation to allergy knowledge.

The results indicated that respondents were concerned about allergy information and general information regarding the basic value of food and also food safety. In addition, this study found knowledge of food allergies is not related to consideration of allergy information on labels.

This study measured consumers’ perceptions of the current food allergy labeling when purchasing food products. This study concluded improvements were needed in order to deliver allergy information in a clear manner. Such as font size, shape, and color should be implemented together in order to communicate effectively with allergic consumers.

The purpose of this paper is to elicit information about the specific information needs of different stakeholders and end‐users. An essential part of food allergy prevention includes the development of effective communication strategies to all stakeholders and end‐users of this information, including allergic consumers, their carers, health professionals, public authorities (regulators and compliance authorities) retailers, manufacturers, caterers, and the general public.

A stakeholder consultation was conducted to solicit the views of different stakeholders regarding what information they required.

The results of the stakeholder analysis indicated that some information needs were common across all stakeholders and end‐users. An example is the need for information about the causes and symptomology of food allergy. Some specific information needs for different stakeholders were also identified. The industrial sector requires more information about clear guidelines for labelling practices, whereas allergic consumers and health professionals require more information about symptomology, treatment and prevention. Regulators need information from risk assessors regarding issues key to the implementation of an effective regulatory framework, at a more detailed level of technicality than that required by other stakeholders (for example, consumers).

Targeted information strategies may be the most resource‐efficient way to effectively communicate to different stakeholders about food allergy. However, information channels best suited to specific stakeholder needs remain to be investigated and exploited.

Notes that people with food allergies and intolerances may not always receive great sympathy from health professionals. Underlines the importance of treating these problems seriously and sets out definitions of intolerance, allergy and aversion. Outlines a range of disorders such as asthma and rheumatoid arthritis where food allergy or intolerance may be implicated, and also looks at a range of foods which seem to cause problems. Lists methods of diagnosis for food allergy and intolerance and concludes that the number of sufferers is increasing.

This study sought to understand which food allergen labeling systems (non-directive, semi-directive, and directive) were attended to and preferred by 34 participants with food hypersensitivity and their perceived corporate social responsibility (CSR) and behavioral intention towards a restaurant that identifies food allergens on menus.

This study used an online survey with open-ended and ranking questions, combined with eye-tracking technology, to explore participants' visual attention and design preferences regarding four menus. This study utilized one-way repeated measures analysis of variance (RM-ANOVA) and heat maps to analyze participants' menu-reading behaviors. A content analysis of survey responses and a ranking analysis of menus were conducted to understand the reasons behind consumers' preferred menu designs.

The advisory statement was not much attended to. Participants identified food allergen information significantly quicker with the directive labeling system (icons) than the other two systems, implying they were eye-catching. Semi-directive labeling system (red text) has lower visit count and was more preferred than two other systems; each labeling system has its strengths and limitations. Participants viewed restaurants that disclosed food allergen information on menus as socially responsible, and they would revisit those restaurants in the future.

This study was one of the first to explore, through use of eye-tracking technology, which food allergen labeling systems were attended to by consumers with food hypersensitivity. The use of triangulation methods strengthened the credibility of the results. The study provided empirical data to restauranteurs in the US on the values of food allergen identification on restaurant menus, although it is voluntary.

Some food allergies are described briefly. The proprietors/managers of a variety of establishments serving food in a small town and its surrounding area were interviewed to discover their knowledge of food allergies and how readily they could feed such sufferers. The results showed that the more exclusive establishment had the greatest knowledge of allergies, and seemed capable of providing suitable meals. Other outlets gave serious cause for concern. The proprietors recognised a need for greater education, and potential providers are suggested.

The development and introduction of novel hypoallergenic foods represents a potential approach to reducing the negative health impacts of food allergy. The purpose of this paper is to assess whether novel hypoallergenic foods will be accepted by food chain actors and consumers.

Stakeholder opinions (collated using semi‐structured interviews (n=16)) regarding the acceptability of novel hypoallergenic foods were assessed. Three focus groups were applied to understand the opinions of food allergic consumers.

Food allergic consumers expressed a preference for a “cure” for food allergy. However, they acknowledged that hypoallergenic foods had the potential to improve the quality of lives of food allergy sufferers through increasing dietary variation and reducing restrictions on product selection. Stakeholders supported the introduction of novel foods (although this support was not universal), assuming that the products were acceptable to food allergic consumers, consumers in general and regulators.

The paper is likely to be useful for the potential developers of hypoallergenic foods, allergen food products (food industry and scientists) and policy makers regarding the commercialisation of novel hypoallergenic foods and their regulation.