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

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 all...

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Autores principales: Stankovich, Gabriel A., Warren, Christopher M., Gupta, Ruchi, Sindher, Sayantani B., Chinthrajah, R. Sharon, Nadeau, Kari C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10090668/
https://www.ncbi.nlm.nih.gov/pubmed/37064717
http://dx.doi.org/10.3389/falgy.2023.1060932
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author Stankovich, Gabriel A.
Warren, Christopher M.
Gupta, Ruchi
Sindher, Sayantani B.
Chinthrajah, R. Sharon
Nadeau, Kari C.
author_facet Stankovich, Gabriel A.
Warren, Christopher M.
Gupta, Ruchi
Sindher, Sayantani B.
Chinthrajah, R. Sharon
Nadeau, Kari C.
author_sort Stankovich, Gabriel A.
collection PubMed
description 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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spelling pubmed-100906682023-04-13 Food allergy risks and dining industry – an assessment and a path forward Stankovich, Gabriel A. Warren, Christopher M. Gupta, Ruchi Sindher, Sayantani B. Chinthrajah, R. Sharon Nadeau, Kari C. Front Allergy Allergy 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. Frontiers Media S.A. 2023-03-29 /pmc/articles/PMC10090668/ /pubmed/37064717 http://dx.doi.org/10.3389/falgy.2023.1060932 Text en © 2023 Stankovich, Warren, Gupta, Sindher, Chinthrajah and Nadeau. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY) (https://creativecommons.org/licenses/by/4.0/) . The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Allergy
Stankovich, Gabriel A.
Warren, Christopher M.
Gupta, Ruchi
Sindher, Sayantani B.
Chinthrajah, R. Sharon
Nadeau, Kari C.
Food allergy risks and dining industry – an assessment and a path forward
title Food allergy risks and dining industry – an assessment and a path forward
title_full Food allergy risks and dining industry – an assessment and a path forward
title_fullStr Food allergy risks and dining industry – an assessment and a path forward
title_full_unstemmed Food allergy risks and dining industry – an assessment and a path forward
title_short Food allergy risks and dining industry – an assessment and a path forward
title_sort food allergy risks and dining industry – an assessment and a path forward
topic Allergy
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10090668/
https://www.ncbi.nlm.nih.gov/pubmed/37064717
http://dx.doi.org/10.3389/falgy.2023.1060932
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