• Journal of the Korean Dietetic Association
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• v.24 no.2
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• pp.181-190
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• 2018

The purpose of this study was to suggest strategies for effective food allergen labeling in order to prevent food allergies in school meal service. Food allergy experience, eating behavior, and perceptions of food allergen labeling in school meal service were surveyed and compared according to the food allergy experiences of middle school girls in Incheon. Seventy-eight students (17% of total subjects) experienced food allergies. For eating behaviors, students with food allergy experience had significantly higher scores for using nutritional knowledge in their life than inexperienced subjects. For the perception of food allergen labeling in school meal service, girls who had experienced food allergies more often checked labeling of school meals for allergenic foods than those who had no experience of food allergies (P<0.001). The most desirable method for displaying allergenic foods was an indication of the allergenic food name among students who had experienced food allergies and allergenic food number of the current method for students who had not experienced food allergies (P<0.001). Students who had not experienced food allergies showed significantly lower interest in food allergen labeling than subjects who had experienced food allergies (P<0.001). For the importance score of information items in nutrition labeling, allergenic food score was significantly higher in students who had experienced food allergies (3.9 vs. 3.4 points, P<0.001). These results indicate that students who have experienced food allergies are more interested in food allergen labeling of school meals and that they are more aware. Efforts to improve labeling method such as directly labeling allergenic food name and a more visible indication are required for efficient utilization of food allergen labeling in school meal service.

• Journal of Nutrition and Health
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• v.56 no.2
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• pp.184-202
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• 2023

Purpose: This study investigates the necessary educational materials from the perspective of caregivers managing food allergies of preschoolers. Methods: An online survey enrolled 400 caregivers of preschoolers with food allergies. The study was conducted in July 2022, and data were analyzed using the IBM SPSS Statistics 25. Results: The caregivers of preschoolers with food allergies showed low food allergy knowledge. The highest percentage of incorrect answers were for items related to the cause (74.2%) and response (65.2%) to food allergies. Moreover, categorizing the levels of knowledge as high, medium, and low, we found that caregivers with younger children exhibited a better understanding of food allergies. Approximately 56.9% of subjects in the high class were caregivers with preschoolers under three years, whereas caregivers with preschoolers over four years comprised 43.2% of the high-class subjects. Regarding food allergy treatment, four questions measured how well the caregivers tended to the children. With higher levels of knowledge, caregivers were more likely to read nutrient information and check for food allergens. The caregivers of preschoolers who were clinically diagnosed with food allergies demonstrated a higher percentage of using separate ingredients and cooking utensils. Conclusion: This study shows how the caregivers' knowledge levels are critical in managing and treating food allergies among preschoolers. With caregivers' lower knowledge of food allergies and preschoolers younger than four years, self-diagnosis of food allergies and existing food allergies were not managed efficiently. Hence, customized education for caregivers is essential to improve their knowledge level regarding limiting foods that may cause allergies, reading food labels, and using ingredients and cooking utensils separately.

• Nutritional Sciences
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• v.2 no.2
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• pp.119-124
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• 1999

Food allergies play an important role in Atopic Dermatitis (AD). Dietary manipulation is essential in the management of AD. However, there has been a paucity of data reporting the prevalence of food allergies in AD patients in Korea. In this study, the Food Open Challenge Tests (FOCT) were conducted to investigate food allergies in AD patients. The skin-prick test and the detection of specific IgE, as well as allergy history of patient were used to detect food allergies in all AD patients. Elimination diet was conducted for two weeks prior to FOCTs. The prevalence of food allergies by FOCT is as follows: milk (67.3%); chicken (64.2%); pork (62.8%); eggs (61.0%); beef(55.4%) ; wheat (52.0%) and soybean (45.2%). Allergenic food items in Korean AD patients were different from people in other foreign countries. The seven major foods those tested positively by FOCTs were completely eliminated from the replaced diets for two weeks, and were subsequently reintroduced one at a time. Results from FOCTs were not comparable with allergy history or skin-prick tests or specific IgE detection. The sensitivity and specificity of skin-prick tests and specific IgE detection were lower than FOCTs. Allergy history, skin-prick tests, and specific IgE detection are useful for the identification of food allergen but its clinical significance differed according to food items. Therefore, we conclude that even though a 10-day delay was necessary after food challenge, FOCT is a useful and valid method to confirm food allergies and may be essential for the effective control of food allergies for treatment of AD.

• Nutrition Research and Practice
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• v.9 no.5
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• pp.517-522
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• 2015

BACKGROUND/OBJECTIVES: The objective of this study was to investigate food allergens and prevalence rates of food allergies, followed by comparison of consumer attitudes and preferences regarding food allergy labeling by diagnosis of food allergies. SUBJECTS/METHODS: A total of 543 individuals living in Seoul and Gyeonggi area participated in the survey from October 15 to 22 in 2013. RESULTS: The results show that the prevalence of doctor-diagnosed food allergies was 17.5%, whereas 6.4% of respondents self-reported food allergies. The most common allergens of doctor-diagnosed and self-reported food allergy respondents were peaches (30.3%) and eggs (33.3%), respectively, followed by peanuts, cow's milk, and crab. Regarding consumer attitudes toward food labeling, checking food allergens as an item was only significantly different between allergic and non-allergic respondents among all five items (P < 0.001). All respondents reported that all six items (bold font, font color, box frame, warning statement, front label, and addition of potential allergens) were necessary for an improved food allergen labeling system. PLSR analysis determined that the doctor-diagnosed group and checking of food allergens were positively correlated, whereas the non-allergy group was more concerned with checking product brands. CONCLUSIONS: An effective food labeling system is very important for health protection of allergic consumers. Additionally, government agencies must develop policies regarding prevalence of food allergies in Korea. Based on this information, the food industry and government agencies should provide clear and accurate food labeling practices for consumers.

• Korean Journal of Community Nutrition
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• v.22 no.4
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• pp.298-306
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• 2017

Objectives: The purpose of this study was to investigate the awareness and nutritional management of food allergy (FA) by preschooler's faculty members in child care centers. Methods: A questionnaire survey was conducted among faculty members of child care centers in Seoul. The questionnaire was designed to identify the prevalence of food allergies, requirements of food allergy support and differences in food management depending on the presence of allergic diseases. After excluding incomplete responses, the data of 171 faculties in 137 child care centers (95.0%) were used for statistical analysis. Results: According to the 137 collected questionnaires, 96 child care centers asked parents about their children's allergic disease and 151 children from 66 child care centers had food allergies. A reported 89 children from 43 child care centers had food restrictions. However, 9 child care centers (21.0%) were not aware of food restriction for children with food allergies. Only 6 child care centers (14.0%) supplied substitute foods with the same amount and type of nutrients. Forty eight faculties (28.1%) received training about food allergies. Although there were some differences according to institution type, most of the faculty members wanted food allergy-related support. Conclusions: This study identified a lack of food allergy training for faculty members in child care centers. For proper management, it is necessary for faculty members of child care centers to be educated on overall food allergies. Food allergy-related support such as menus without allergenic ingredients, guidelines on emergency care for food allergies and anaphylaxis should be provided for faculty members in child care centers.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.6
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• pp.1058-1064
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• 2015

This study aimed to evaluate the educational effects of an education program about food allergies in elementary school children. We conducted an education program consisting of eight classes for a total of 4,744 students at 100 elementary schools in Seoul and investigated changes in knowledge and awareness about food allergies in participants using a questionnaire. A total of 576 students (12.1%) reported that they have taken medical treatment because of a food allergy. After education, the knowledge score of participants significantly increased from 2.7 to 3.3 out of 5.0 (p<0.001). The ratio of having a friend with a food allergy decreased from 24.7% to 19.8% (p<0.001). The participants responding as having helped a friend with a food allergy significantly increased from 15.5% to 17.7% (p=0.003). Before education, 16.8% of respondents answered that they felt pity for friends with food allergies, whereas this percentage significantly decreased after education (p=0.034). Among 576 students with food allergies, 21.5% reported that they felt depressed due to their food allergies before education. However, the percentage significantly decreased after education (p<0.001). These results suggest that the education program about food allergies for elementary school students needs to be extended more widely to children.

• The Korean Journal of Community Living Science
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• v.27 no.3
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• pp.521-531
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• 2016

This study was conducted to measure the prevalence of food allergies among kindergarten and elementary school children and their parents' perceptions of the Food Allergen Labeling System in school food service (FALSSFS). The surveys were conducted by the parents of children in Yangsan-si, Gyeongsangnam-do, Korea. According to the results, the prevalence of food allergies among the children was 21.9% (current group 8.1% and experienced group 13.8%). The features of the food allergy of the children were as follows : The onset time of allergy was at 1-2 years for 59 children (40.7%), at 3-4 years for 41 children (28.3%), and the main symptoms of allergy were 'rash and skin hives' (47.1%) and 'itching' (30.2%). In terms of the family history, the prevalence of allergies among the mothers was the highest with a value of 31.9%. The allergenic foods were egg (14.7%), pork (11.6%), and milk (8.9%) in the order. Most of the parents had a low perception of the FALSSFS. 26.2% of the parents requested preventive education related to food allergies at school, making this the most requested item, followed by "helping students understand students with food allergies" with a value of 20.2%. The benefit of the FALSSFS was to increase the safety of school food and promote the emotional health of children with allergies.

• Nutrition Research and Practice
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• v.7 no.2
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• pp.115-121
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• 2013

We examined the characteristics of food allergy prevalence and suggested the basis of dietary guidelines for patients with food allergies and atopic dermatitis. A total of 2,417 patients were enrolled in this study. Each subject underwent a skin prick test as well as serum immunoglobulin E (IgE) measurement. A double-blind, placebo-controlled food challenge was conducted using milk, eggs, wheat, and soybeans, and an oral food challenge was performed using beef, pork, and chicken. Food allergy prevalence was found among 50.7% in patients with atopic dermatitis. Among patients with food allergies (n = 1,225), the prevalence of non-IgE-mediated food allergies, IgE-mediated food allergies, and mixed allergies was discovered in 94.9%, 2.2%, and 2.9% of the patients, respectively. Food allergy prevalence, according to food item, was as follows: eggs = 21.6%, milk = 20.9%, wheat = 11.8%, soybeans = 11.7%, chicken = 11.7%, pork = 8.9% and beef = 9.2%. The total number of reactions to different food items in each patient was also variable at 45.1%, 30.6%, 15.3%, 5.8%, 2.2%, and 1.0% for 1 to 6 reactions, respectively. The most commonly seen combination in patients with two food allergies was eggs and milk. The clinical severity of the reactions observed in the challenge test, in the order of most to least severe, were wheat, beef, soybeans, milk, pork, eggs, and chicken. The minimum and maximum onset times of food allergy reactions were 0.2-24 hrs for wheat, 0.5-48 hrs for beef, 1.0-24 hrs for soybeans, 0.7-24 hrs for milk, 3.0-24 hrs for pork, 0.01-72 hrs for eggs, and 3.0-72 hrs for chicken. In our study, we examined the characteristics of seven popular foods. It will be necessary, however, to study a broader range of foods for the establishment of a dietary guideline. Our results suggest that it may be helpful to identify food allergies in order to improve symptoms in patients with atopic dermatitis.

• Nutrition Research and Practice
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• v.9 no.1
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• pp.92-98
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• 2015

BACKGROUND/OBJECTIVES: The prevalence of food allergies in Korean children aged 6 to 12 years increased from 10.9% in 1995 to 12.6% in 2012 according to nationwide population studies. Treatment for food allergies is avoidance of allergenic-related foods and epinephrine auto-injector (EPI) for accidental allergic reactions. This study compared knowledge and perception of food allergy labeling and dietary practices of students. SUBJECTS/METHODS: The study was conducted with the fourth to sixth grade students from an elementary school in Yongin. A total of 437 response rate (95%) questionnaires were collected and statistically analyzed. RESULTS: The prevalence of food allergy among respondents was 19.7%, and the most common food allergy-related symptoms were urticaria, followed by itching, vomiting and nausea. Food allergens, other than 12 statutory food allergens, included cheese, cucumber, kiwi, melon, clam, green tea, walnut, grape, apricot and pineapple. Children with and without food allergy experience had a similar level of knowledge on food allergies. Children with food allergy experience thought that food allergy-related labeling on school menus was not clear or informative. CONCLUSION: To understand food allergies and prevent allergic reactions to school foodservice among children, schools must provide more concrete and customized food allergy education.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.1-9
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• 1997

To evaluate the prevalence of food allergies and the causative food allergens, 1,469 subjects in various age groups were studied by using a food Allergy questionnaire. Also, specific food antibodies were tested with the MAST method, a chemiluminescent assay, in 84 people who have a positive history of food allergies. The results were as follows : Among the total number of 1,469 subjects, about one- half of the total number(46.6%) have a family history of allergies. According to the questionnaire, the prevalence of food allergies was 11.4%. The group with a family history of allergies showed a higher Prevalence than the group without a family history. Skin allergies were the most common type of food allergies in both groups of male and female subjects. The questionnaire revealed mackerel as the most common food allergen, followed by the allergens of peach, pork, chicken, milk and eggs in decreasing order. According to the MAST allergy test, these diagnosed with an actual food allergy totalled 4.1% of the subjects. Peach and pork were the most common food allergens listed on the MAST results.