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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...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2023
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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. |
format | Online Article Text |
id | pubmed-10090668 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
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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