This article is part of the supplement: Food Allergy and Anaphylaxis Meeting 2011
Invited speaker presentation
How to manage food allergy in restaurants, cafeterias and fast food outlets?
Clinical and Translational Allergy 2011, 1(Suppl 1):S21 doi:10.1186/2045-7022-1-S1-S21
Published: 12 August 2011First paragraph (this article has no abstract)
Increasing numbers of consumers with food allergies encounter challenges when eating food from restaurants, cafeterias and fast food outlets, and also when choosing food sold without factory packaging. Trends have changed in recent decades. We prepare less food at home from ingredients, so that younger generations have fewer preparation skills and limited food knowledge. At the same time, we travel more widely, and enjoy experiencing dishes which originate around the world served by our local food businesses.