Food Allergy and Foodservice: A Comparative Study of Allergic and Non-Allergic Consumers' Behaviors, Attitudes, and Risk Perceptions.

ABSTRACT: Background: Food-allergic reactions in restaurants often result from miscommunication between customers with allergies and staff, or from staff members' insufficient knowledge of food allergies. This study examined the behaviors, attitudes, and risk perceptions of food-allergic consumers when dining out or ordering from foodservice establishments (FSEs) compared to consumers without food allergies. Methods: A representative pan-Canadian survey was conducted amongst three groups: one of individuals without food allergies (n = 500) and two of food-allergic individuals (allergic-convenience sample [n = 500] and allergic-general population [n = 500]). The convenience sample comprised members of Food Allergy Canada, a national patient advocacy organization. Some participants with

SUBMITTER: Shirani F 

PROVIDER: S-EPMC12477836 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature