黎巴嫩的食物过敏与过敏原：特征及对标签的认知
Food allergies and allergens in Lebanon: Characterization and perceptions toward labeling.
作者信息
Elrahi Berna, Mehanna Zeina, Haidar Suzan, Serhan Mireille, Hassan Hussein F
机构信息
Department of Family & Consumer Sciences, Sam Houston State University, Huntsville, TX, USA.
Nutrition Program, Department of Natural Sciences, School of Arts and Sciences, Lebanese American University, 1102 2801, Koraytem, Beirut, Lebanon.
出版信息
World Allergy Organ J. 2023 Jan 20;16(2):100743. doi: 10.1016/j.waojou.2023.100743. eCollection 2023 Feb.
BACKGROUND
Food allergy is a life-threatening medical condition of public health concern. The aim of our study was to characterize food allergies, in terms of sources, symptoms, severity, and history, as well as to assess the knowledge, practices, and attitudes towards food allergens and allergies, in addition to food allergen labeling, in Lebanon.
METHODS
For this, 1100 participants filled over the phone a comprehensive valid questionnaire composed of 41 questions.
RESULTS
Fruits were reported as top food allergens (29.6%), while itching and rash were the most reported symptoms (9.6% and 8.0%, respectively). In terms of knowledge, participants scored on average 67.9 ± 16.2%. Participants who identified as females, below 35 years, highly educated, and from health backgrounds had a significantly higher score (p < 0.05), while area of residence did not have any significant effect (p > 0.05). Participants who are medically diagnosed with allergies and those with health background were found to check the ingredients list and read nutritional claims significantly more frequently than those from a non-health background and who are non-medically diagnosed, respectively, while females were found to check ingredients list and read nutritional claims significantly more frequently (p < 0.05). The majority reported that ingredients are easy to understand (63.2%) and simple to read (61.3%), while allergic individuals agreed that the font size of the ingredients list is not big enough (56.8%) and that E-code numbers are not understood (68.7%). The majority considered it "important" to have the label writings larger and bolded (85.7%), to use simple language (95.5%), to place allergen warning (82.2%), and to use a striking allergen symbol (93.5%).
CONCLUSIONS
Our results emphasize the need for national awareness campaigns to improve knowledge and practices, and to lobby policymakers for appropriate management of food allergies and allergens in Lebanon.
背景
食物过敏是一种危及生命的公共卫生问题。我们研究的目的是从来源、症状、严重程度和病史等方面对食物过敏进行特征描述，此外，还要评估黎巴嫩民众对食物过敏原、食物过敏以及食物过敏原标签的认知、做法和态度。
方法
为此，1100名参与者通过电话填写了一份由41个问题组成的全面有效的问卷。
结果
水果被报告为最主要的食物过敏原（29.6%），而瘙痒和皮疹是报告最多的症状（分别为9.6%和8.0%）。在知识方面，参与者的平均得分是67.9 ± 16.2%。女性、35岁以下、受过高等教育且来自健康领域背景的参与者得分显著更高（p < 0.05），而居住地区没有显著影响（p > 0.05）。经医学诊断患有过敏症的参与者以及有健康领域背景的参与者，分别比没有健康领域背景且未经医学诊断的参与者更频繁地查看成分列表和阅读营养声明，而女性查看成分列表和阅读营养声明的频率显著更高（p < 0.05）。大多数人报告说成分易于理解（63.2%）且易于阅读（61.3%），而过敏个体则认为成分列表的字体不够大（56.8%）且不理解E编码数字（68.7%）。大多数人认为标签文字加大加粗（85.7%）、使用简单语言（95.5%）、设置过敏原警告（82.2%）以及使用醒目的过敏原符号（93.5%）“很重要”。
结论
我们的结果强调需要开展全国性的宣传活动，以提高认知和做法，并游说政策制定者对黎巴嫩的食物过敏和过敏原进行适当管理。
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