Prevalence of food allergy and perceptions on food allergen labeling in school foodservice among Korean students.
10.4168/aard.2013.1.3.227
- Author:
Ah Hyun LEE
1
;
Kyu Earn KIM
;
Kyung Eun LEE
;
Seong Hui KIM
;
Tae Whan WANG
;
Kyung Won KIM
;
Tong Kyung KWAK
Author Information
1. Department of Food and Nutrition, College of Human Ecology, Yonsei University, Seoul, Korea. kwaktk@yonsei.ac.kr
- Publication Type:Original Article
- Keywords:
Prevalence;
Food allergy;
Perception;
Labeling;
School food service
- MeSH:
Allergens;
Asthma;
Eggs;
Food Hypersensitivity;
Food Labeling;
Humans;
Hypersensitivity;
Korea;
Milk;
Ovum;
Prevalence;
Prunus persica;
Surveys and Questionnaires
- From:Allergy, Asthma & Respiratory Disease
2013;1(3):227-234
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
PURPOSE: Prevalence of food allergy and perceptions on food allergen labeling in school foodservice among elementary, middle, and high school students were investigated in Korea. METHODS: A total of 1,000 elementary, middle, and high schools were selected in 16 cities and provinces of Korea and students attending the schools were surveyed using a questionnaire modified from the Korean International Study of Asthma and Allergies in Childhood questionnaire in July 2012. Responses from 27,679 students were used for data analysis. RESULTS: The ratio of the students who had experienced food allergy was 12.6%; 7.6% of the responding students had food allergy reactions last 12 months and 6.8% of the students had been diagnosed for food allergy by doctors. Eggs, milk, peach, and crabs were the most frequent allergenic foods for the elementary school 1st graders, 5th graders, middle, and high school students, respectively, who had experienced food allergy last 12 months. The students with food allergy read menus more frequently and were more interest in food allergen labeling in school foodservice than their counterparts. Both of the student groups with and without food allergy perceived food allergen labeling important for the students with food allergy and their parents. CONCLUSION: The prevalence of food allergy and major allergenic foods varied by school years. The Korean students had positive perception on allergic food labeling in school foodservice. An effective food allergen labeling system for school foodservice should be developed and implemented that reflects prevalence, symptoms, and food allergens among Korean students.
