Table 2.
Food allergy and food allergen awareness of participants in relation to restaurant and cafe menus (n = 379).
| Awareness Questions | N (%) |
|---|---|
| 1. What is the average time it takes for a food allergy reaction to occur after the food has been consumed? | |
| (a) Immediately or within a few hours after the food is consumed * | 332 (87.6) |
| (b) 24 h after the food is consumed | 40 (10.55) |
| (c) 36 h after the food is consumed | 3 (0.79) |
| (d) 48 h after the food is consumed | 4 (1.06) |
| 2. When a food allergy reaction occurs, which body system is affected? | |
| (a) Respiratory system | 10 (2.64) |
| (b) Gastrointestinal tract | 43 (11.35) |
| (c) Skin | 46 (12.14) |
| (d) All of the above * | 280 (73.87) |
| 3. The body reacts negatively to which of the following foods, thus causing food allergies? | |
| (a) Carbohydrates | 99 (26.12) |
| (b) Proteins * | 159 (41.96) |
| (c) Fats | 50 (13.19) |
| (d) Trans-fatty acids | 71 (18.73) |
| 4. Which one of the following does not belong among the top food allergens? | |
| (a) Tofu | 114 (30.08) |
| (b) Shrimp | 19 (5.01) |
| (c) Wheat | 15 (3.96) |
| (d) Potato * | 231 (60.95) |
| 5. Which of the following items are risky for those who have food allergies? | |
| (a) Fried foods | 23 (6.01) |
| (b) Desserts | 19 (5.01) |
| (c) Complex dishes with many ingredients | 143 (37.73) |
| (d) All of the above * | 194 (51.19) |
| 6. Mark all symptoms of food allergy reactions exhibited in adults with a milk allergy who have accidentally consumed a food containing milk # | |
| (a) Shortness of breath * | 234 (61.74) |
| (b) Headache * | 100 (26.39) |
| (c) loss of consciousness * | 72 (19.00) |
| (d) Nausea * | 297 (78.36) |
| (e) Vomiting * | 265 (69.92) |
| (f) Sneezing/Cough * | 93 (24.53) |
| (g) Rash * | 264 (69.66) |
| (h) Hyperactivity | 6 (1.58) |
| (i) Epigastric pain * | 305 (80.47) |
| 7. Is it true that a person can die from an allergic reaction to food? | |
| (a) True * | 328 (86.54) |
| (b) False | 51 (13.46) |
| 8. From the given options, select the best possible treatment for controlling a severe food allergic reaction | |
| (a) Benadryl | 45 (11.87) |
| (b) Sudafed | 23 (6.07) |
| (c) Epinephrine * | 256 (67.55) |
| (d) Pseudoephedrine | 55 (14.51) |
| 9. Which of the following is the correct definition of allergen cross-contact? | |
| (a) Contact between raw and cooked foods | 27 (7.12) |
| (b) Contact between allergen-containing foods and non-allergen-containing foods* | 226 (59.63) |
| (c) Contact between allergen-containing foods and raw meat | 17 (4.49) |
| (d) Contact between allergen-containing foods and dairy products | 109 (28.76) |
| 10. Which of the following practices could cause cross-contact? | |
| (a) Using the same utensil for preparing allergen-containing food and allergen-free food | 152 (40.1) |
| (b) Not washing hands but using a fresh pair of gloves before handling the allergen-free food | 4 (1.06) |
| (c) Preparing allergen-free food on a countertop that has not been thoroughly cleaned and sanitized | 17 (4.49) |
| (d) All of the above * | 206 (54.35) |
| 11. Why can fried foods be dangerous for people with food allergies? | |
| (a) The high-fat content in fried foods makes allergic reactions worse | 116 (30.61) |
| (b) Frying changes the chemical structure of foods | 67 (17.68) |
| (c) Cross-contact with other food proteins can occur if the oil is used for cooking other foods * | 157 (41.42) |
| (d) The high starch content makes allergic reactions worse | 39 (10.29) |
| 12. The basic principle of food allergy treatment is to avoid the food that causes allergic reaction | |
| (a) True * | 309 (81.53) |
| (b) False | 70 (18.47) |
| 13. Modern medicine can cure food allergies | |
| (a) True | 198 (52.24) |
| (b) False * | 181 (47.76) |
| 14. Restaurants and cafes should | |
| (a) Provide allergen-free menu options | 17 (4.49) |
| (b) Mark the eight major food allergens on the menus | 55 (14.51) |
| (c) List all ingredients of food and drinks | 15 (3.96) |
| (d) All the above * | 292 (77.04) |
| 15. Customers with severe food allergies should | |
| (a) Always bring “back-up” food if the restaurants cannot provide allergen-free food | 13 (3.43) |
| (b) Always carry an epinephrine auto-injector when dining out | 37 (9.76) |
| (c) Tell restaurant employees about their food allergies | 48 (12.67) |
| (d) All the above * | 281 (74.14) |
| 16. The menu should include options for those with food allergies to avoid allergens that might cause an allergic reaction | |
| (a) True * | 325 (85.75) |
| (b) False | 54 (14.25) |
* Indicates correct answers. # Percentage may not be 100% due to multiple responses.