Incidents of anaphylaxis from non-packaged food products

Study short name: Incidents of anaphylaxis from non-packaged food products

Study full name: Prevalence of anaphylaxis from non-packaged food products in Australia

Principle Investigator: Shyamali Dharmage 

Co-Investigator: Giovanni Zurzolo

Administering Institute: The University of Melbourne

Study Sponsor: The University of Melbourne

Major funding source: The University of Melbourne, Murdoch Children’s Research Institute and Centre for Food & Allergy Research

Study focus: Management

Study design: Observational

Main study aim: To get a better understanding about the incidents of anaphylaxis from non-packaged food products as a result of food purchased from food service establishments.

Additional study information: Food allergy is common in our community and eating products that are safe can involve more preparation or effort for people with food allergies. Among the food allergic community there is confusion and difference of opinion about the relative safety of consumption of non-packaged food products from cafes, bakeries, delicatessens, takeaway stores, camps, wedding receptions, restaurants and the like in Australia. The actual incidence of anaphylaxis from non-packaged ingredients in food service establishments is unknown.

Study Population: Members of the public who have a food allergy themselves, or are completing the survey on behalf of another person who has a food allergy, and have eaten in a food service establishment in Australia.

Study status: Recruitment ongoing*, through January 2020. Data collection ongoing, through January 2020.
*Participants are recruited through the Allergy & Anaphylaxis Australia (A&AA) facebook page.

Study link on A&AA Facebook page: Facebook link

Study contact: [email protected]

Last modified: October 16th 2019 | Date created: October 16th 2019