Food-Allergic Consumers at Risk Dining Out

Dining out may be a greater risk for food-allergic consumers than they realize, according to a survey of U.S. restaurant and food establishment personnel.

The survey found that food-allergy training was reportedly conducted for only 42 percent of personnel at 100 restaurants and food establishments, says Ryan Ahuja and Dr. Scott H. Sicherer, of Mount Sinai School of Medicine, New York.

Twenty-four percent of restaurant personnel reported that consuming a small amount of allergen is safe, 35 percent say fryer heat destroys allergens and 25 percent say removal of an allergen from a finished meal was safe, according to the survey, published in the Annals of Allergy, Asthma & Immunology.

Food allergy registries indicate that reactions in restaurants accounted for up to 25 percent of accidental exposures in persons with peanut and tree nut allergies.

Allergic diners should carry a written Chef Card listing their allergies which can be handed to the restaurant staff for starting a conversation to better ensure a safe measure, advises Sicherer.