Journal articles: 'Food Allergy Stakeholder'

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Koeberl, Martina, Dean Clarke, Katrina J. Allen, Fiona Fleming, Lisa Katzer, N. Alice Lee, Andreas L. Lopata, et al. "European Regulations for Labeling Requirements for Food Allergens and Substances Causing Intolerances: History and Future." Journal of AOAC INTERNATIONAL 101, no. 1 (January 1, 2018): 60–69. http://dx.doi.org/10.5740/jaoacint.17-0386.

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Abstract Food allergies are increasing globally, including numbers of allergens, the sensitization rate, and the prevalence rate. To protect food-allergic individuals in the community, food allergies need to be appropriately managed. This paper describes current Australian food allergen management practices. In Australia, the prevalence of food allergies, the anaphylaxis rate, and the fatal anaphylaxis rate are among the highest in the world. Interagency and stakeholder collaboration is facilitated and enhanced as Australia moves through past, current, and ongoing food allergen challenges. As a result, Australia has been a global leader in regulating the labeling of common allergens in packaged foods and their disclosure in foods not required to bear a label. Moreover, the food industry in Australia and New Zealand has developed a unique food allergen risk management tool, the Voluntary Incidental Trace Allergen Labelling program, which is managed by the Allergen Bureau. This paper summarizes insights and information provided by the major stakeholders involved to protect food-allergic consumers from any allergic reaction. Stakeholders include government; consumer protection, regulation, and enforcement agencies; the food industry; and food allergen testing and food allergen/allergy research bodies in Australia. The ongoing goal of all stakeholders in food allergen management in Australia is to promote best practice food allergen management procedures and provide a wide choice of foods, while enabling allergic consumers to manage their food allergies and reduce the risk of an allergic reaction.

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Madsen, Charlotte B., René Crevel, Chun-Han Chan, Anthony E. J. Dubois, Audrey DunnGalvin, Bertine M. J. Flokstra-de Blok, M. Hazel Gowland, et al. "Food allergy: Stakeholder perspectives on acceptable risk." Regulatory Toxicology and Pharmacology 57, no. 2-3 (July 2010): 256–65. http://dx.doi.org/10.1016/j.yrtph.2010.03.003.

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Miles, Susan, Erkka Valovirta, and Lynn Frewer. "Communication needs and food allergy: a summary of stakeholder views." British Food Journal 108, no. 9 (September 2006): 795–802. http://dx.doi.org/10.1108/00070700610688412.

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Crevel, René R. W., Stefan Ronsmans, Cyril F. M. Marsaux, and Diána Bánáti. "ILSI Europe’s Food Allergy Task Force: From Defining the Hazard to Assessing the Risk from Food Allergens." Journal of AOAC INTERNATIONAL 101, no. 1 (January 1, 2018): 91–95. http://dx.doi.org/10.5740/jaoacint.17-0397.

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Abstract The International Life Sciences Institute (ILSI) Europe Food Allergy Task Force was founded in response to early public concerns about the growing impact of food allergies almost coincidentally with the publication of the 1995 Food and Agriculture Organization-World Health Organization Technical Consultation on Food Allergies. In line with ILSI principles aimed to foster collaboration between stakeholders to promote consensus on science-based approaches to food safety and nutrition, the task force has played a central role since then in the development of risk assessment for food allergens. This ranged from consideration of the criteria to be applied to identifying allergens of public health concern through methodologies to determine the relationship between dose and the proportion of allergic individuals reacting, as well as the nature of the observed responses. The task force also promoted the application of novel, probabilistic risk assessment methods to better delineate the impact of benchmarks, such as reference doses, and actively participated in major European food allergy projects, such as EUROPREVALL, the European Union (EU)-funded project “The prevalence, cost and basis of food allergy across Europe;” and iFAAM, “Integrated approaches to food allergen and allergy risk management,” also an EU-funded project. Over the years, the task force’s work has evolved as answers to initial questions raised further issues: Its current work program includes a review of analytical methods and how different ones can best be deployed given their strengths and limitations. Another activity, which has just commenced, aims to develop a framework for stakeholders to achieve consensus on acceptable risk.

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Yeung, Jupiter, and Marie-Claude Robert. "Challenges and Path Forward on Mandatory Allergen Labeling and Voluntary Precautionary Allergen Labeling for a Global Company." Journal of AOAC INTERNATIONAL 101, no. 1 (January 1, 2018): 70–76. http://dx.doi.org/10.5740/jaoacint.17-0391.

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Abstract For food manufacturers, the label on a food package is a tool meant to alert consumers to the presence of specific allergens, allowing consumers to make informed decisions and not unnecessarily limit their food choices. Mandatory allergen labeling is used when the allergen is an intentionally added ingredient, whereas voluntary allergen labeling is used when the presence of the allergen is unintentional and may be in the finished product as a result of cross-contact. In a globalized economy, ensuring food safety is a growing challenge for manufacturers. When ingredients and technologies are sourced worldwide from multiple business partners, complexity rises, which can increase the chance for errors, leading to potential harm. Threshold science, Voluntary Incidental Trace Allergen Labelling (VITAL) reference doses, fit-for-purpose analytical technology, and common sense enable us to optimize allergen management for the benefit of allergic consumers. This is a good strategy because all stakeholders share the common goal of making foods safe and wholesome for all. Herein, we recommend that (1) senior management make science-based thresholds a priority for both regulatory authorities and the food industry; (2) VITAL 2.0 be adopted as a risk assessment and risk management tool for precautionary allergen labeling (PAL); (3) a standardized message for PAL, i.e., “may contain x,” be used to make it easily understandable to allergic consumers so they can make informed food choices; and (4) validated fit-for-purpose allergen methods be used to meet analytical needs. This is an opportunity for us to speak with one voice and demonstrate that food safety is not a competitive issue, but a shared responsibility. This approach could significantly improve allergic consumers’ lives.

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Taylor, Simon Brooke, Georgina Christensen, Kirsten Grinter, Robin Sherlock, and Lisa Warren. "The Allergen Bureau VITAL Program." Journal of AOAC INTERNATIONAL 101, no. 1 (January 1, 2018): 77–82. http://dx.doi.org/10.5740/jaoacint.17-0392.

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Abstract This paper sets out the role of the Allergen Bureau and the Voluntary Incidental Trace Allergen Labelling (VITAL) Program from its origin in 2007 to its current iteration, VITAL 2. Herewith are outlined the scientific principles that support the program; the program’s application in the food chain; and the benefits of the program’s use to the food industry, clinicians, and the allergic consumer. VITAL was developed by the Australian and New Zealand food industry in consultation with multiple stakeholders, including consumer organizations, industry bodies, regulators, and retailers, to provide a standardized, science-based risk assessment process for the investigation of the potential presence of food allergens due to cross-contact and to determine whether, for cases in which the allergen is unable to be removed or controlled consistently, precautionary statements are required. The aim of the program is to provide a consistent process, a standardized approach, and a relevant cross-contact statement to allow the allergic consumer to make an informed decision regarding consumption of food.

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Stockhammer, Debbi, Constance H. Katelaris, Maree D. Simpson, and Thiru Vanniasinkam. "Perception of food allergy symptom severity differs across stakeholders." Pediatric Allergy and Immunology 31, no. 3 (December 12, 2019): 321–25. http://dx.doi.org/10.1111/pai.13178.

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Zurzolo, Giovanni A., Jennifer J. Koplin, Anne-Louise Ponsonby, Vicki McWilliam, Shyamali Dharmage, Ralf G. Heine, Mimi LK Tang, et al. "Consensus of stakeholders on precautionary allergen labelling: A report from the Centre for Food and Allergy Research." Journal of Paediatrics and Child Health 52, no. 8 (May 20, 2016): 797–801. http://dx.doi.org/10.1111/jpc.13202.

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Popping, Bert, Laura Allred, François Bourdichon, Kurt Brunner, Carmen Diaz-Amigo, Patricia Galan-Malo, Markus Lacorn, et al. "Stakeholders’ Guidance Document for Consumer Analytical Devices with a Focus on Gluten and Food Allergens." Journal of AOAC INTERNATIONAL 101, no. 1 (January 1, 2018): 185–89. http://dx.doi.org/10.5740/jaoacint.17-0425.

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Abstract Until recently, analytical tests for food were performed primarily in laboratories, but technical developments now enable consumers to use devices to test their food at home or when dining out. Current consumer devices for food can determine nutritional values, freshness, and, most recently, the presence of food allergens and substances that cause food intolerances. The demand for such products is driven by an increase in the incidence of food allergies, as well as consumer desire for more information about what is in their food. The number and complexity of food matrixes creates an important need for properly validated testing devices with comprehensive user instructions (definitions of technical terms can be found in ISO 5725-1:1994 and the International Vocabulary of Metrology). This is especially important with food allergen determinations that can have life-threatening consequences. Stakeholders—including food regulators, food producers, and food testing kit and equipment manufacturers, as well as representatives from consumer advocacy groups—have worked to outline voluntary guidelines for consumer food allergen- and gluten-testing devices. These guidelines cover areas such as kit validation, user sampling instructions, kit performance, and interpretation of results. The recommendations are based on (1) current known technologies, (2) analytical expertise, and (3) standardized AOAC INTERNATIONAL allergen community guidance and best practices on the analysis of food allergens and gluten. The present guidance document is the first in a series of papers intended to provide general guidelines applicable to consumer devices for all food analytes. Future publications will give specific guidance and validation protocols for devices designed to detect individual allergens and gluten, as statistical analysis and review of any validation data, preferably from an independent third party, are necessary to establish a device’s fitness-for-purpose. Following the recommendations of these guidance documents will help ensure that consumers are equipped with sufficient information to make an informed decision based on an analytical result from a consumer device. However, the present guidance document emphasizes that consumer devices should not be used in isolation to make a determination as to whether a food is safe to eat. As advances are made in science and technology, these recommendations will be reevaluated and revised as appropriate.

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Crevel, R. W. R., B. K. Ballmer-Weber, T. Holzhauser, J. O’B Hourihane, A. C. Knulst, A. R. Mackie, F. Timmermans, and S. L. Taylor. "Thresholds for food allergens and their value to different stakeholders." Allergy 63, no. 5 (May 2008): 597–609. http://dx.doi.org/10.1111/j.1398-9995.2008.01636.x.

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Reyes, Antonio Jose, Amanda Sheena Hosein, Kanterpersad Ramcharan, and Sean Perot. "Anaphylaxis and other allergic reactions to food: a global challenge." BMJ Case Reports 13, no. 5 (May 2020): e231425. http://dx.doi.org/10.1136/bcr-2019-231425.

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We describe a case of a biphasic anaphylactic reaction that occurred in a young woman soon after the ingestion of soy milk that led to her hospitalisation. Early recognition and appropriate treatment led to a successful outcome of this life-threatening condition. Challenges encountered in the care of this common illness are highlighted. There is a need for an increase in public awareness on dangerous allergic reactions caused by allergens present in food products in public use, thereby facilitating primary preventative measures to minimise its occurrence. Healthcare stakeholders need to implement measures of contemporary preventative medicine and efficient therapeutic protocols to safeguard the public welfare concerning this global health problem where appropriate interventions can reduce morbidity and mortality. Trial registration numbers NCT02991885 and NCT02851277.

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New, Lee Sun, Jianru Stahl-Zeng, Andre Schreiber, Mark Cafazzo, Alex Liu, Sharon Brunelle, and Hua-Fen Liu. "Detection and Quantitation of Selected Food Allergens by Liquid Chromatography with Tandem Mass Spectrometry: First Action 2017.17." Journal of AOAC INTERNATIONAL 103, no. 2 (March 2020): 570–83. http://dx.doi.org/10.5740/jaoacint.19-0112.

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Abstract Background: In response to a need for accurate and reliable methods for food allergen regulatory compliance, a method for the detection and quantitation of whole egg, whole milk, peanut, and hazelnut in eight food matrices was developed and evaluated in a single-laboratory validation. The matrices include cookies, cookie dough, bread, breakfast cereal, salad dressing, ice cream, and red wine. Objective: The method was compared with Standard Method Performance Requirements (SMPR) 2016.002 established by the AOAC Stakeholder Panel on Strategic Food Analytical Methods. Methods: The method involves tryptic digestion of allergen proteins in food matrices incurred or spiked with allergen standards [reference materials (RMs), Standard RMs (SRMs), or in-house prepared standard] and uses labeled peptide internal standards. LC-tandem MS analysis of the signature tryptic peptides of the four allergens is performed using multiple reaction monitoring. Results: For 10 allergen/matrix combinations, the method demonstrated adequate sensitivity with a minimum quantitation limit of 3 mg/kg for whole egg and 10 mg/kg for milk, peanut, and hazelnut allergens. Repeatability precision across 3 days of analyses was <17% with analytical range of 10–1000 mg/kg. Recovery from incurred and spiked matrix-matched standards varied from 60 to 118%. Conclusions: The method met the minimum performance requirements of SMPR 2016.002 for whole egg in cookies, bread, cookie dough, and salad dressing; whole milk in cookies and red wine; peanut in breakfast cereal; and hazelnut in cookies. Highlights: The ERP determined that the data presented met the SMPR and accordingly recommended the method to be granted First Action status. In September 2017, the Official Methods Board approved the method as First Action.

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Cornelisse-Vermaat, Judith R., Sylvia Pfaff, Jantine Voordouw, George Chryssochoidis, Gregory Theodoridis, Lois Woestman, and Lynn J. Frewer. "The information needs and labelling preferences of food allergic consumers: the views of stakeholders regarding information scenarios." Trends in Food Science & Technology 19, no. 12 (December 2008): 669–76. http://dx.doi.org/10.1016/j.tifs.2008.08.003.

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Popping, Bert, and Carmen Diaz-Amigo. "European Regulations for Labeling Requirements for Food Allergens and Substances Causing Intolerances: History and Future." Journal of AOAC INTERNATIONAL 101, no. 1 (January 1, 2018): 2–7. http://dx.doi.org/10.5740/jaoacint.17-0381.

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Abstract Food allergens and intolerances have been diagnosed by doctors for decades, but have received heightened attention in the last two decades because diagnosis and awareness have increased. Consequently, regulators in many jurisdictions have addressed this topic by introducing labeling requirements for substances causing allergies and intolerance reactions in affected individuals. Mandatory labeling of food allergens allows persons suffering from these to make informed choices. However, regulations in some geographic areas have resulted in significant problems for manufacturers as well as consumers. This has been mainly due to frequent changes and amendments, and it has been difficult for all stakeholders to follow and understand the status quo of legislation. The present paper describes the development of European directives and regulations for the labeling of food allergens and intolerances to substances like gluten over the past decades and provides an outlook of what can reasonably be expected to change in the coming years. It also identifies existing gaps, like a lack of threshold levels for adventitious contamination and consequently a proliferation of precautionary allergen labeling, which neither benefits the consumer nor the food industry in its current form.

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Johnson, Philip E., and Melanie Downs. "From Signal to Analytical Reporting for Allergen Detection by Mass Spectrometry." Journal of AOAC INTERNATIONAL 102, no. 5 (September 1, 2019): 1255–62. http://dx.doi.org/10.1093/jaoac/102.5.1255.

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Abstract MS offers a flexible and precise alternative to traditional methods for allergen detection and quantitation. However, this flexibility also engenders many ways of acquiring information and translating it to simple, clear data useful to end-users. Currently, methods for performing data analysis for allergen detection by MS are unstandardized, and it is therefore difficult to compare different analytical methods. We identify three key components of data analysis: detection of positive signals, calibration, and signal integration. For each of these components, there are multiple pathways available for method developers. We discuss these alternative methods, giving examples from literature. Assuming that the end result of an allergen analysis should be clear, unambiguous, and understandable to all relevant stakeholders, we pay particular attention to the consequences of each choice to the analysis in question and, where appropriate, suggest best practices. We also identify data analysis criteria that should be clearly delineated in the reporting of a method. Establishment of community-wide standards for unambiguous reporting of data analysis workflows will improve the evaluation, comparability, and transferability of methods.

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Stephenson, Evan, Breige McNulty, Charlene Rainey, Damian O'Kelly, Rachel Cooke, and Frankie Douglas. "Interactions and Acceptability of Nutritics Digital Nutrition and Allergen Information at a European Nutrition Conference." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 727. http://dx.doi.org/10.1093/cdn/nzaa051_024.

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Abstract Objectives To calculate and display digital nutrition and allergen information for composite recipes served at a European nutrition conference. To analyze interactions and assess acceptability of digital menus. To connect stakeholders using technology to showcase the potential of digital food information. Methods In advance of the 4-day conference, food information was collected for 4 eating occasions on the 1st day, 3 on the 2nd & 3rd days and 1 on the 4th day. Nutrition information, serving sizes, ingredient list and allergens were calculated using Nutritics. Visual menus were displayed on screens. QR code web links enabled access to the menu on smartphones and personal devices. Menu information was further accessible via a digital diet assessment app called ‘Libro’. Interactions with the menus were recorded and analyzed using SPSS (ver.24). An on-site survey was conducted to assess the acceptability of the menus by delegates. Results 223 unique ingredients were used to create 101 recipes, 55 sub-recipes and 46 final menu items. 1654 people from 78 countries attended the conference. 13 delegates downloaded Libro. 1464 menu interactions were recorded across four days. There was a significant positive correlation between the number of interactions per day and the number of eating occasions (breaks) per day r = 0.971, P = 0.029. The rate of interactions per minute was significantly greater during breaks (1.36 per min) compared with outside breaks (0.37 per min) t = 5.764, P = 0.001. The most viewed item was the ‘Arancini with parmesan ragu’ canapé with 67 views. This item contained 55 Calories per 30 g serving. Of delegates surveyed (n = 61), 92% found the information as expected or better than expected and 80% said they would use this information elsewhere. Conclusions There was a higher rate of menu interaction during breaks compared with outside of breaks, suggesting peaked interest while food is being served. Delegates’ perception of digital menus was extremely positive considering this is a novel way to present food information. Further research is required to determine if interaction will increase with additional exposure. However, our findings suggest this is an acceptable way to present food information when eating out of the home. Funding Sources Nutritics, Dublin, Ireland.

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Dhiman, Sandeep Kumar, and Harish Dureja. "Significance of and Challenges in Regulating Endocrine Disruptors – How Regulators and Industry Can Conquer?" Endocrine, Metabolic & Immune Disorders - Drug Targets 20, no. 10 (December 2, 2020): 1664–81. http://dx.doi.org/10.2174/1871530320666200606225104.

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Endocrine disruptors (EDs) disrupt the standard operation of the endocrine systems, resulting in untoward effects. EDs have gained extensive consideration due to their severe adverse impacts on public and wildlife health. A variety of compounds from both natural and synthetic origin may cause endocrine disruptions. These may be found in industrial chemicals, persistent organic pollutants, and products of regular use including pharmaceuticals, medical equipment, implants, medical/surgical and dental devices, cosmetics, food products, other consumer goods, their packaging and processing materials. Apart from direct consumption or use, these chemicals may impact by entering our food chain or ecosystem. These chemicals act by mimicking the hormones or blocking their receptors or interfering in their normal production, absorption, distribution, metabolism and excretion. The implementation of a regulatory framework on the complex multidisciplinary field of EDs brings enormous challenges, which pose barriers to the regulatory process. This study aims to focus on the key public and ecological health concerns presented by EDs, challenges faced by regulators to achieve successful regulatory proposition and the importance of collaboration endeavours to potentially conquer such challenges. Endocrine-disrupting chemicals (EDCs) or EDs can impact at low exposure levels, bringing about a broad range of health issues including disorders related to reproductive, fetal development, neurological, immunological, metabolic and cancer, etc. They may cause health effects across generations. The regulatory frameworks available across major regulators are tackling the identification of EDs and their mechanisms to provide necessary guidance on the safety and disposal of such substances. However, the challenges faced outweigh the regulatory mechanisms in place. The major challenges are related to structural ranges at times leading to no representative structures, active metabolites, substantiate quantum, delayed effects, epigenetic changes, widespread existence, concentration correlation for different biological species, availability of appropriate methods, exposure to a mixture of chemicals, complex endocrinology principles, unknown sources, routes and mechanisms, impacts at early stages of life, geographical movement of EDs, hazard-based vs. risk-based approaches. Regulators of healthcare and environmentalists needs to collaborate amongst them and with wider stakeholders including industry sponsors to find ways of dealing with such challenges and capitalize on the research-based knowledge grid available across institutions. Existence of EDs, their impact on living beings and mechanism of influence are like a tangled web, which induces difficulties in regulating them with conventional mindset. Conquering these challenges necessitates that regulators should join forces amongst themselves, with other institutions operating for environment, with industry sponsors and researchers to achieve success in public health safety.

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Koumpouros, Y., K. Antonopoulou, A. Pappa, K. Tsekoura, N. Malliou, M. Salamaliki, E. Oikonomoula, and S. Makri. "POS0064-PARE DESIGN OF AN INNOVATIVE MHEALTH SOLUTION FOR FIGHTING STIGMA ASSOCIATED WITH CHRONIC PAIN." Annals of the Rheumatic Diseases 80, Suppl 1 (May 19, 2021): 238.2–239. http://dx.doi.org/10.1136/annrheumdis-2021-eular.2398.

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Background:Pain is associated with a plethora of diseases. The statistics reveal that chronic pain affects around 100 million people across Europe and is closely associated with high unemployment rates, depression, substance abuse & social exclusion. Stigma is a significant and persistent problem for those with chronic pain. Lack of public awareness & stigma associated with pain affect not only patients but also society.Objectives:The present research proposes a holistic solution to combat stigma using the latest technological developments. A mobile health application has been designed in order to serve the various stakeholders (patients, families, community) in the field under study. The objective of the final “StigmApp” solution is 4-fold:(i) to facilitate pain management, (ii) to aware the general public, (iii) to educate all different parties & (iv) to facilitate actions & research to combat stigma. Another innovative feature is that it delivers the required information to each party in a highly automated, personalized & digestible way making the whole experience enjoyable, while ensuring user engagement.Methods:A multidisciplinary team was formed at the beginning of the project in order to ensure the desired outcome. Two patient organizations from Cyprus & Greece, two behavioral scientists, three physicians, one psychologist, ten citizens, ten patients, two marketeers and two experts in mobile health applications participated. A participatory design methodology was followed in order to capture & address the whole user experience.Results:An iterative process was followed bringing & different end-users on board. The different parties evaluated and assessed all modules implemented providing appropriate feedback. It currently runs only on Android operating system and supports: (i) pain management (intense &points of pain, medications used, underlying diseases, life style, etc.),(ii) raise awareness & education (through information nuggets & bite-sized learning), (iii) “Share your story” option to inspire others, (iv) fund raising using crowd-funding techniques, (v) become a volunteer, (vi) organize an inspiring event, (vii) networking, (viii) automatic creation of infographics on how pain affects peoples’ lives. It has been awarded the first prize by BMP Innovation Grant.Conclusion:StigmApp has been designed to support the ecosystem around chronic pain regardless of the underlying disease. Our main concern is to raise awareness in order to fight stigma associated with pain & make life easier for patients & their families. The involvement of all different potential actors in the design guarantees a product/service that could meet their needs & can be applied in real life. In the next months the final solution will be piloted by a number of different end users in order to assess it under real life conditions.References:[1]Fayaz A, Croft P, Langford RM, Donaldson LJ, Jones GT. Prevalence of chronic pain in the UK: a systematic review & meta-analysis of population studies. BMJ Open 2016 Jun 20;6(6):e010364. DOI:10.1136/bmjopen-2015-010364. PMID:27324708; PMCID: PMC4932255.[2]Koumpouros Y, Georgoulas A. A systematic review of mhealth funded R&D activities in EU. Trends, technologies and obstacles, Informatics for Health&Social Care. 2020;45(2):168-187. DOI:10.1080/17538157.2019.1656208. Epub2019 Nov 19. PMID:31743060.[3]Lalloo C, Jibb LA, Rivera J, Agarwal A, Stinson JN. There’s a Pain App for That: review of patient-targeted smartphone applications for pain management.Clin J Pain.2015;31(6):557–63. DOI:10.1097/AJP.0000000000000171.[4]De Ruddere, Liesa, Craig, Kenneth D. Understanding stigma & chronic pain:a-state-of-the-art review,PAIN:August 2016-Volume 157-Issue 8-p1607-1610, doi:10.1097/j.pain.0000000000000512Acknowledgements:The project is funded by the Brain, Mind, and Pain, Patient-Centred Innovation Grant.Many thanks to the two patient organizations Hellenic League Against Rheumatism & Cyprus League Against Rheumatism for their valuable contribution in the project.Disclosure of Interests:None declared.

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Acebal, Maria. "Food Allergy Thresholds and Risk Assessment: Potential Stakeholder Benefits." CFW Plexus, AACCI 2012 Annual Meeting (November 1, 2012). http://dx.doi.org/10.1094/cplex-2012-1101-01w.

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Gupta, Ruchi, Madeleine Kanaley, Olivia Negris, Anita Roach, and Lucy Bilaver. "Understanding Precautionary Allergen Labeling (PAL) Preferences Among Food Allergy Stakeholders." Journal of Allergy and Clinical Immunology: In Practice, September 2020. http://dx.doi.org/10.1016/j.jaip.2020.09.022.

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Gilbertson, Anna, Matthew J. Ridd, Eileen Sutton, Lyn Liddiard, Julie Clayton, Amanda Roberts, Jonathan Chan, Alisha Bhanot, Rosie Wellesley, and Shoba Dawson. "Engaging with diverse audiences to raise awareness about childhood eczema: reflections from two community events." Research Involvement and Engagement 7, no. 1 (January 19, 2021). http://dx.doi.org/10.1186/s40900-021-00251-8.

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Abstract Background Eczema is a common childhood condition, causing dry and itchy skin which can be difficult to manage. We have been undertaking eczema and food allergy research to address previously prioritised research questions. We obtained funding to trial novel approaches to reach diverse audiences to raise awareness of childhood eczema, research, and public involvement in research. Methods This paper reflects on two public engagement events held in collaboration with stakeholders in two settings of ethnic diversity in East Bristol, UK. We invited parents and children to attend the events by public display of posters. We created novel activities related to the research and involved artists to engage parents/carers and children about eczema and the research we are doing into its management. Results Attendance at the first event was lower than expected. Lessons learned were incorporated into the second event, to use a more structured approach and attract greater numbers of parents/carers from more diverse backgrounds. Creative approaches such as using artists at both events made the subject more accessible for diverse audiences, including children. Conclusion We successfully delivered two public engagement events. The success of the events has generated individual interest in PPI and enquiries about future events from neighbouring community groups. Reflections from the events have also been fed back to inform the research.

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Journal articles on the topic 'Food Allergy Stakeholder'

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