RT Journal Article
T1 Experiences and perceptions of people with celiac disease, food allergies and food intolerance when dining out.
A1 Figueroa-Gómez, Ximena
A1 Oliveras-López, María-Jesús
A1 Rodríguez Silva, Juan Manuel
A1 Poyanco, Marcelo
A1 López García de la Serrana, Herminia
A1 Araya, Magdalena
K1 Consumers
K1 Celiac disease
K1 Food allergies
K1 Food intolerances
K1 Food safety
K1 Food service
AB 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.
PB Frontiers
YR 2024
FD 2024-02-02
LK https://hdl.handle.net/10433/24873
UL https://hdl.handle.net/10433/24873
LA en
NO Figueroa-Gómez X, Oliveras-López MJ, Rodríguez Silva J, Poyanco M, López H and Araya M (2024) Experiences and perceptions of people with celiac disease, food allergies and food intolerance when dining out. Front. Nutr. 11:1321360. doi: 10.3389/fnut.2024.1321360
NO Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, Granada, Spain
NO Department of Molecular Biology and Biochemical Engineering, University Pablo de Olavide, Sevilla, Spain
NO Human Nutrition Unit, Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago, Chile
NO Faculty of Economic and Administrative Sciences, University of Valparaíso, Valparaíso, Chile
NO Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, Granada, Spain
DS RIO
RD May 6, 2026