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.
Where can I find more information?
Last modified: October 16th 2019 | Date created: October 16th 2019