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

Gabriel A. Stankovich, Christopher M. Warren, Ruchi Gupta, Sayantani B. Sindher, R. Sharon Chinthrajah, Kari C. Nadeau*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

9 Scopus citations

Abstract

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.

Original languageEnglish (US)
Article number1060932
JournalFrontiers in Allergy
Volume4
DOIs
StatePublished - 2023

Funding

This work was made possible by financial support from the Sean N. Parker Center for Allergy and Asthma Research at Stanford University, NIH grants 5UM1AI130839 and 5U19AI104209-09, and endowments from David A Crown PhD, Friend Family, Hartman Family, Sunshine Foundation, Natalie Giorgi Foundation, Myra Reinhard Foundation, Sean N Parker Foundation, Naddisy Foundation, Li Family, Barakett Family, Hill Family Foundation, Evergreen Foundation, Geis Family, Bravo Family, Carell Family, Cowan Family Foundation, Reid Family, Wehner Family, Barnett Family, Caswell Jin Family, Orsak Family, Kepner Family, and the Koch Family. Acknowledgments

Keywords

  • allergy prevention
  • food allergy
  • food label
  • precautionary labeling
  • quality of life
  • restaurant

ASJC Scopus subject areas

  • Immunology and Allergy
  • Infectious Diseases

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