Experiences and perceptions of people with celiac disease, food allergies and food intolerance when dining out.

Introduction: Eating out is a common practice in modern society. Celiac disease (CeD) and food allergy (FA) are among the most common conditions responsible for adverse reactions to food. Despite their different origins, both require treatment with restrictive diets (avoidance of gluten and/or speci...

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Authors: Figueroa-Gómez, Ximena, Oliveras-López, María-Jesús, Rodríguez Silva, Juan Manuel, Poyanco, Marcelo, López García de la Serrana, Herminia, Araya, Magdalena
Format: article
Publication Date:2024
Country:España
Institution:Universidad Pablo de Olavide (UPO)
Repository:RIO. Repositorio Institucional Olavide
Language:English
OAI Identifier:oai:rio.upo.es:10433/24873
Online Access:https://hdl.handle.net/10433/24873
Access Level:Open access
Keyword:Consumers
Celiac disease
Food allergies
Food intolerances
Food safety
Food service
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spelling Experiences and perceptions of people with celiac disease, food allergies and food intolerance when dining out.Figueroa-Gómez, XimenaOliveras-López, María-JesúsRodríguez Silva, Juan ManuelPoyanco, MarceloLópez García de la Serrana, HerminiaAraya, MagdalenaConsumersCeliac diseaseFood allergiesFood intolerancesFood safetyFood serviceIntroduction: Eating out is a common practice in modern society. Celiac disease (CeD) and food allergy (FA) are among the most common conditions responsible for adverse reactions to food. Despite their different origins, both require treatment with restrictive diets (avoidance of gluten and/or specific allergens) and this results posing similar challenges when eating out. Our objective was to learn about the experiences/perceptions of consumers with CeD and FA when dining out, as well as the challenges they face in food service environments. Methods: An ad hoc questionnaire was used to record consumer perceptions, food service characteristics and resulting adverse reactions. Results: 377 individuals living in Santiago, Chile, provided complete information and were analyzed (160 CeD, 105 FA). 301 participants (79.8%) declared eating out, 33.6% reported experiencing an adverse reaction at least once while eating out. 94.4% of the 377 participants believed that the serving staff had little or no knowledge about his/her condition. Consumers reporting symptoms as severe adverse reactions were more common among celiac than allergic patients (p < 0.001). Discussion: The study showed no significant differences based on consumer-related characteristics (p:NS). The consequences of eating out did not vary based on individual’s data, including diagnosis, age, frequency of eating out, adverse reactions experienced, or intensity. These findings suggest that the most important determinants of risk associated with eating out are characteristics of the food service, like availability of information, staff training, and establishment’s facilities like equipment available, exclusive utensils for customers with special dietary needs and kitchen and bathrooms organization.Frontiers20252025-10-1020242024-02-0220242024-02-02journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10433/24873reponame:RIO. Repositorio Institucional Olavideinstname:Universidad Pablo de Olavide (UPO)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Attribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:rio.upo.es:10433/248732026-06-13T12:46:27Z
dc.title.none.fl_str_mv Experiences and perceptions of people with celiac disease, food allergies and food intolerance when dining out.
title Experiences and perceptions of people with celiac disease, food allergies and food intolerance when dining out.
spellingShingle Experiences and perceptions of people with celiac disease, food allergies and food intolerance when dining out.
Figueroa-Gómez, Ximena
Consumers
Celiac disease
Food allergies
Food intolerances
Food safety
Food service
title_short Experiences and perceptions of people with celiac disease, food allergies and food intolerance when dining out.
title_full Experiences and perceptions of people with celiac disease, food allergies and food intolerance when dining out.
title_fullStr Experiences and perceptions of people with celiac disease, food allergies and food intolerance when dining out.
title_full_unstemmed Experiences and perceptions of people with celiac disease, food allergies and food intolerance when dining out.
title_sort Experiences and perceptions of people with celiac disease, food allergies and food intolerance when dining out.
dc.creator.none.fl_str_mv Figueroa-Gómez, Ximena
Oliveras-López, María-Jesús
Rodríguez Silva, Juan Manuel
Poyanco, Marcelo
López García de la Serrana, Herminia
Araya, Magdalena
author Figueroa-Gómez, Ximena
author_facet Figueroa-Gómez, Ximena
Oliveras-López, María-Jesús
Rodríguez Silva, Juan Manuel
Poyanco, Marcelo
López García de la Serrana, Herminia
Araya, Magdalena
author_role author
author2 Oliveras-López, María-Jesús
Rodríguez Silva, Juan Manuel
Poyanco, Marcelo
López García de la Serrana, Herminia
Araya, Magdalena
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv
dc.subject.none.fl_str_mv Consumers
Celiac disease
Food allergies
Food intolerances
Food safety
Food service
topic Consumers
Celiac disease
Food allergies
Food intolerances
Food safety
Food service
description Introduction: Eating out is a common practice in modern society. Celiac disease (CeD) and food allergy (FA) are among the most common conditions responsible for adverse reactions to food. Despite their different origins, both require treatment with restrictive diets (avoidance of gluten and/or specific allergens) and this results posing similar challenges when eating out. Our objective was to learn about the experiences/perceptions of consumers with CeD and FA when dining out, as well as the challenges they face in food service environments. Methods: An ad hoc questionnaire was used to record consumer perceptions, food service characteristics and resulting adverse reactions. Results: 377 individuals living in Santiago, Chile, provided complete information and were analyzed (160 CeD, 105 FA). 301 participants (79.8%) declared eating out, 33.6% reported experiencing an adverse reaction at least once while eating out. 94.4% of the 377 participants believed that the serving staff had little or no knowledge about his/her condition. Consumers reporting symptoms as severe adverse reactions were more common among celiac than allergic patients (p < 0.001). Discussion: The study showed no significant differences based on consumer-related characteristics (p:NS). The consequences of eating out did not vary based on individual’s data, including diagnosis, age, frequency of eating out, adverse reactions experienced, or intensity. These findings suggest that the most important determinants of risk associated with eating out are characteristics of the food service, like availability of information, staff training, and establishment’s facilities like equipment available, exclusive utensils for customers with special dietary needs and kitchen and bathrooms organization.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024-02-02
2024
2024-02-02
2025
2025-10-10
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/10433/24873
url https://hdl.handle.net/10433/24873
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Frontiers
publisher.none.fl_str_mv Frontiers
dc.source.none.fl_str_mv reponame:RIO. Repositorio Institucional Olavide
instname:Universidad Pablo de Olavide (UPO)
instname_str Universidad Pablo de Olavide (UPO)
reponame_str RIO. Repositorio Institucional Olavide
collection RIO. Repositorio Institucional Olavide
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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