Department of Pediatrics, Division of Allergy and Immunology, Icahn School of Medicine at Mount Sinai, New York, NY.
Department of Pediatrics, Division of Allergy and Immunology, Icahn School of Medicine at Mount Sinai, New York, NY.
J Allergy Clin Immunol Pract. 2021 Apr;9(4):1675-1682. doi: 10.1016/j.jaip.2020.12.018. Epub 2020 Dec 15.
Food allergic reactions of varying severity occur in restaurants. Studies to date have shown that there are gaps in knowledge of and communication between restaurant staff and food allergic individuals.
We sought to characterize allergic reactions in restaurants to better inform the restaurant industry, food allergic individual, and allergist so that mitigation strategies can be implemented.
Data collected over a 2-year period from 2822 individuals in the Food Allergy Research & Education registry were analyzed using descriptive statistics.
Dining out accounted for the second most common location for a food allergic reaction, after one's home, and many were severe with 28.0% requiring 1 dose and 6.2% requiring 2 doses of epinephrine. Cafes, fast food establishments, and Asian restaurants were frequently implicated sites. Peanut, tree nuts, and milk were the most common inciting allergens, and tree nuts resulted in the most common use of epinephrine. Of the allergic reactions, 53.9% occurred despite conveyance of food allergy to restaurant staff, 26.6% occurred when allergens were declared on the menu, and 13.7% occurred when allergens were declared on the menu and restaurant staff were informed of a food allergy.
Allergic reactions in restaurants are common and can be severe. Findings presented here underscore the need for restaurant staff training and mandatory declaration of allergenic ingredients in meals. This updated knowledge will help support advocacy efforts and inform patients, allergists, and the restaurant industry on best practices for dining out to improve the quality of life for food allergic individuals.
在餐厅会发生不同严重程度的食物过敏反应。迄今为止的研究表明，餐厅工作人员与食物过敏个体之间存在知识和沟通方面的差距。
我们旨在描述餐厅中的过敏反应，以便为餐厅行业、食物过敏个体和过敏专家提供更好的信息，从而实施缓解策略。
使用描述性统计方法分析了在食品过敏研究与教育登记处（Food Allergy Research & Education registry）中，在两年期间收集的 2822 名个体的数据。
外出就餐是仅次于家庭的第二大发生食物过敏反应的场所，许多反应较为严重，需要 1 剂肾上腺素的占 28.0%，需要 2 剂肾上腺素的占 6.2%。常涉及的餐厅类型包括咖啡馆、快餐店和亚洲餐厅。花生、树坚果和牛奶是最常见的致敏过敏原，而树坚果导致最常使用肾上腺素。在这些过敏反应中，53.9%是在向餐厅工作人员传达食物过敏的情况下发生的，26.6%是在菜单上声明过敏原的情况下发生的，13.7%是在菜单上声明过敏原且餐厅工作人员被告知食物过敏的情况下发生的。
餐厅中的过敏反应很常见，且可能较为严重。此处的研究结果强调了对餐厅工作人员进行培训以及强制性声明餐食中含致敏成分的必要性。这些最新知识将有助于支持倡导工作，并为患者、过敏专家和餐厅行业提供有关外出就餐的最佳实践信息，以提高食物过敏个体的生活质量。
