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Clinical Trial
.2016 May 25;11(5):e0156073.
doi: 10.1371/journal.pone.0156073. eCollection 2016.

Consumer Preferences for Written and Oral Information about Allergens When Eating Out

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Clinical Trial

Consumer Preferences for Written and Oral Information about Allergens When Eating Out

Fiona M Begen et al. PLoS One..

Abstract

Background: Avoiding food allergens when eating outside the home presents particular difficulties for food allergic (FA) and intolerant (FI) consumers and a lack of allergen information in restaurants and takeaways causes unnecessary restrictions. Across Europe, legislation effective from December 2014, aims to improve allergen information by requiring providers of non-prepacked foods to supply information related to allergen content within their foods.

Methods: Using in-depth interviews with 60 FA/FI adults and 15 parents/carers of FA/FI children, we aimed to identify FA/FI consumers' preferences for written and/or verbal allergen information when eating out or ordering takeaway food.

Results: A complex and dynamic set of preferences and practices for written and verbal allergen information was identified. Overwhelmingly, written information was favoured in the first instance, but credible personal/verbal communication was highly valued and essential to a good eating out experience. Adequate written information facilitated implicit trust in subsequent verbal information. Where written information was limited, FA/FIs depended on social cues to assess the reliability of verbal information resources, and defaulted to tried and tested allergen avoidance strategies when these were deemed unreliable.

Conclusion: Understanding the subtle negotiations and difficulties encountered by FA/FIs when eating out can serve as a guide for legislators and food providers; by encouraging provision of clear written and verbal allergen information, and training of proactive, allergen-aware staff. This, in tandem with legal requirements for allergen information provision, paves the way for FA/FIs to feel more confident in eating out choices; and to experience improved eating out experiences.

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Conflict of interest statement

Competing Interests:FMB, JB, DR, MHG & JSL declare no competing interests. RP is director of Creative Research, a research consultancy funded by the FSA through subcontract to collect the interview data. This commercial affiliation does not alter the authors' adherence to PLOS ONE policies on sharing data and materials.

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Funding provided by Food Standards Agency (UK) Grant number: FS305013, URL:http://www.food.gov.uk/. The funder (FSA) provided support in the form of salaries for authors FMB, JB, RP, DR, MHG & JSL, but did not have any additional role in the study design, data collection and analysis, decision to publish, or preparation of the manuscript. They provided comment on a full draft of this paper. RP is director of Creative Research, a research consultancy funded by the FSA through subcontract to collect the interview data. The specific roles of this author are articulated in the author contributions section. The research based at University of Southampton was further supported by The Asthma, Allergy and Inflammation Research Charity (AAIR).

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