Attitudes towards low‐allergen food in food allergic consumers

Abstract

Purpose

The aim was to look at food‐allergic consumers’ preferences concerning the development of low‐allergen food.

Design/methodology/approach

A questionnaire was designed to measure attitudes towards low‐allergen food. Data were collected from 20 food‐allergic consumers in Austria, Spain and The Netherlands respectively between April and May 2002 using interviewer‐assisted questionnaire methodology.

Findings

The results suggested that food‐allergic consumers are interested in having low‐allergen food available, with 70‐95 per cent wanting it produced. A total of 89 per cent identified a number of benefits to themselves, including being able to resume eating the food to which they were allergic, and being able to eat all food with no worries, no symptoms and no need to check labels. Fewer disadvantages were mentioned, with 53 per cent identifying no disadvantages. Factors that would encourage or discourage purchase of low‐allergen food were also identified with price, quality (particularly taste) and safety being important. Whilst acceptance of low‐allergen food produced using genetic modification was reasonably high (55‐85 per cent), in general participants would prefer this food to be produced through conventional means.

Research limitations/implications

Further research is required with a larger sample, where cross‐cultural statistical comparisons can be made. Originality/value This study provides new information about acceptability of low‐allergen food which is of use for the food industry when developing such food, benefiting both the industry and food‐allergic consumers.

Citation

Miles, S., Bolhaar, S., González‐Mancebo, E., Hafner, C., Hoffmann‐Sommergruber, K., Fernández‐Rivas, M. and Knulst, A. (2005), "Attitudes towards low‐allergen food in food allergic consumers", Nutrition & Food Science, Vol. 35 No. 4, pp. 220-228. https://doi.org/10.1108/00346650510605612