Identifying key priorities for research to protect the consumer with food hypersensitivity: A UK Food Standards Agency Priority Setting Exercise.

James Lind Alliance allergen labelling coeliac disease food allergy research prioritization

Journal

Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology
ISSN: 1365-2222
Titre abrégé: Clin Exp Allergy
Pays: England
ID NLM: 8906443

Informations de publication

Date de publication:
10 2021
Historique:
received: 25 05 2021
accepted: 22 06 2021
pubmed: 8 7 2021
medline: 1 4 2022
entrez: 7 7 2021
Statut: ppublish

Résumé

Food hypersensitivity (FHS), including food allergy, coeliac disease and food intolerance, is a major public health issue. The Food Standards Agency (FSA), an independent UK Government department working to protect public health and consumers' wider interests in food, sought to identify research priorities in the area of FHS. A priority setting exercise was undertaken, using a methodology adapted from the James Lind Alliance-the first such exercise with respect to food hypersensitivity. A UK-wide public consultation was held to identify unanswered research questions. After excluding diagnostics, desensitization treatment and other questions which were out of scope for FSA or where FSA was already commissioning research, 15 indicative questions were identified and prioritized by a range of stakeholders, representing food businesses, patient groups, health care and academia, local authorities and the FSA. 295 responses were received during the public consultation, which were categorized into 70 sub-questions and used to define 15 key evidence uncertainties ('indicative questions') for prioritization. Using the JLA prioritization framework, this resulted in 10 priority uncertainties in evidence, from which 16 research questions were developed. These could be summarized under the following 5 themes: communication of allergens both within the food supply chain and then to the end consumer (ensuring trust in allergen communication); the impact of socio-economic factors on consumers with FHS; drivers of severe reactions; mechanism(s) underlying loss of tolerance in FHS; and the risks posed by novel allergens/processing. In this first research prioritization exercise for food allergy and FHS, key priorities identified to protect the food-allergic public were strategies to help allergic consumers to make confident food choices, prevention of FHS and increasing understanding of socio-economic impacts. Diagnosis and treatment of FHS was not considered in this prioritization.

Identifiants

pubmed: 34233055
doi: 10.1111/cea.13983
pmc: PMC9291826
doi:

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

1322-1330

Subventions

Organisme : UK Food Standards Agency

Informations de copyright

© 2021 The Authors. Clinical & Experimental Allergy published by John Wiley & Sons Ltd.

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Auteurs

Paul J Turner (PJ)

National Heart & Lung Institute, Imperial College London, London, UK.

Elizabeth Andoh-Kesson (E)

British Retail Consortium, London, UK.

Sarah Baker (S)

Anaphylaxis Campaign, Farnborough, UK.

Alexa Baracaia (A)

Imperial College London, London, UK.

Alisha Barfield (A)

Food Standards Agency, London, UK.

Julie Barnett (J)

Department of Psychology, University of Bath, Bath, UK.

Karen Brunas (K)

Imperial College London, London, UK.

Chun-Han Chan (CH)

Food Standards Agency, London, UK.

Stella Cochrane (S)

Unilever Safety and Environmental Assurance Centre (SEAC, Sharnbrook, UK.

Katherine Cowan (K)

Katherine Cowan Consulting, East Sussex, UK.

Mary Feeney (M)

King's College London, Guy's and St Thomas' NHS Foundation Trust, London, UK.

Simon Flanagan (S)

Reading Science Centre, Mondelēz International, UK.

Adam T Fox (AT)

King's College London, Guy's and St Thomas' NHS Foundation Trust, London, UK.

Leigh George (L)

Allergy UK, Sidcup, UK.

M Hazel Gowland (MH)

Allergy Action, St Albans, UK.

Christina Heeley (C)

Barnsley Metropolitan Borough Council, Barnsley, UK.

Ian Kimber (I)

Food Standards Agency, London, UK.

Rebecca Knibb (R)

Aston University, Birmingham, UK.

Kirsty Langford (K)

Bath and North East Somerset Council, Bath, UK.

Alan Mackie (A)

University of Leeds, Leeds, UK.

Tim McLachlan (T)

Natasha Allergy Research Foundation, Isleworth, UK.

Lynne Regent (L)

Anaphylaxis Campaign, Farnborough, UK.

Matthew Ridd (M)

Population Health Sciences, University of Bristol, Bristol, UK.

Graham Roberts (G)

Clinical and Experimental Sciences Academic Unit, Faculty of Medicine, University of Southampton, Southampton, UK.

Adrian Rogers (A)

Romer Labs UK, Ltd, Runcorn, UK.

Guy Scadding (G)

Royal Brompton & Harefield Hospital NHS Trust, London, UK.

Sarah Stoneham (S)

Imperial College London, London, UK.

Darryl Thomson (D)

Food Experts Group, UK Hospitality, London, UK.

Heidi Urwin (H)

Coeliac UK, High Wycombe, UK.

Carina Venter (C)

Section of Allergy/Immunology, Children's Hospital Colorado and University of Colorado, Denver, CO, USA.

Michael Walker (M)

Office the Government Chemist, Teddington, UK.

Rachel Ward (R)

Exponent International Ltd, Harrogate, UK.

Ross A R Yarham (RAR)

Food Standards Agency, London, UK.

Maggie Young (M)

Allergy UK, Sidcup, UK.

John O'Brien (J)

Nutrition Innovation Centre for Food & Health, School of Biomedical Sciences, Ulster University, Coleraine, UK.

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