Knowledge, Attitudes, and Practices of Consumers on Food Allergy and Food Allergen Labeling: A Case of Lebanon
2023
Chafei, Hanin | Diab El-Harakeh, Marwa H. | Toufeili, I. | Kharroubi, Samer A. | Department of Nutrition and Food Sciences | Faculty of Agricultural and Food Sciences (FAFS) | American University of Beirut
The epidemiology of food allergies is increasing worldwide. International labeling standards were developed to enhance consumers’ awareness of allergen-free foods. The main objective of the present study is to assess the characteristics of allergen labeling and consumers’ knowledge, attitudes, and purchasing habits of food products with allergens in Lebanon. We evaluated the allergen labeling of 1000 food products form Lebanese supermarkets. A random sample of 541 consumers was recruited through an online survey (November 2020–February 2021). Descriptives and regression analysis were conducted. Results showed that wheat represents the largest group of food allergens on food labels, followed by milk and soybean. Furthermore, 42.9% of supermarket food products had a precautionary allergen labeling with “may contain traces of allergens”. The majority of food products complied with local regulations for locally manufactured and imported products. One-quarter of survey respondents had a food allergy or were caregivers of food-allergic individuals. Regression analyses showed that “previous experience of a severe reaction” was negatively associated with food allergy-related knowledge and attitude scores respectively (β = −1.394, 95% CI: (−1.827, −1.034) and β = −1.432, 95% CI: (−2.798, −0.067)). The findings of this study provide practical insights on food allergy labeling issues for stakeholders and policymakers in the food supply chain. © 2023 by the authors.
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