Understanding how consumers with food allergies make decisions based on precautionary labelling

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Date
2019-08-09
Authors
DunnGalvin, Audrey
Roberts, Graham
Regent, Lynne
Austin, Moira
Kenna, Fiona
Schnadt, Sabine
Sanchez-Sanz, Angel
Hernandez, Pilar
Hjorth, Bettina
Fernandez-Rivas, Montserrat
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John Wiley & Sons, Inc.
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Abstract
Background: Understanding consumer perceptions is crucial if effective food safety policy and risk communication are to be developed and implemented. We sought to understand how those living with food allergy assess risk with precautionary allergen labelling (PAL) and their preference in how risks are communicated within a quantitative risk assessment (QRA) framework. Methods: The Integrated Approaches to Food Allergen and Allergy Risk Management (iFAAM) labelling online survey was developed for adults and parents of children with food allergy and distributed across Germany, Ireland, Netherlands, Spain and UK via patient support groups. Results: There were 1560 complete responses. ‘This product is not suitable for’ was selected as first choice for PAL by 46% overall and ‘May contain’ was selected as the first choice by 44%. Seventy-three percent reported that it would improve their trust in a product if a QRA process had been used to make a decision about whether to include ‘may contain’. Overall, 66% reported that a ‘statement + symbol’ on the label indicating a QRA, would help them to understand the risk assessment process that had been used by the food manufacturer. Conclusions: Consumers want to know what process has actually taken place for the placing of a PAL and/or risk assessment statement on a particular food product. Our findings provide a basis for the development of more informative communication around food allergen risk and safety and support evidence-based policy-making in the context of the legislative requirements of the European Union's Food Information for Consumers Regulation.
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Keywords
Food allergy , Precautionary allergen labelling , Quantitative risk assessment
Citation
DunnGalvin, A., Roberts, G., Regent, L., Austin, M., Kenna, F., Schnadt, S., Sanchez-Sanz, A., Hernandez, P., Hjorth, B., Fernandez-Rivas, M., Taylor, S., Baumert, J., Sheikh, A., Astley, S., Crevel, R. and Mills, C. (2019) 'Understanding how consumers with food allergies make decisions based on precautionary labelling', Clinical and Experimental Allergy, 49(11), pp. 1446-1454. doi: 10.1111/cea.13479
Copyright
© 2019, John Wiley & Sons, Ltd. This is the peer reviewed version of the following article: DunnGalvin, A., Roberts, G., Regent, L., Austin, M., Kenna, F., Schnadt, S., Sanchez-Sanz, A., Hernandez, P., Hjorth, B., Fernandez-Rivas, M., Taylor, S., Baumert, J., Sheikh, A., Astley, S., Crevel, R. and Mills, C. (2019) 'Understanding how consumers with food allergies make decisions based on precautionary labelling', Clinical and Experimental Allergy, 49(11), pp. 1446-1454, doi: 10.1111/cea.13479 which has been published in final form at: https://doi.org/10.1111/cea.13479 This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.