Comparative assessment of techniques and chanels used for information and education of consumers with food allergy and intolerance in Hungary

The prevalence of food allergy and intolerance has been estimated to be around 1–3% in adults and 4–6% in children, resulting in conditions ranging from very mild to potentially life threatening reactions. Different information and education techniques for sensitive consumers are used Europe-wide and especially the information channels “from product to patient“ are various.

Aim of the study:

Main objective: to evaluate existing management strategies of food allergy in Hungary.

Design:

Data analysis

The methods:

Sources of existing data: The Hungary Food Allergy and Food Intolerance Databank

Aspects of evaluation:

• registration and accessibility of “free from“ products

• existence of a system of education and counseling for consumers with food allergy

• food labeling system

• existence of databank on “free from“ products

Results:

The Hungary Food Allergy and Food Intolerance Databank published the „free from“ product list from 2000. This is means an electronic data basis which contained 9 categories. We found that the number of registered product were increased between 2001–2004 same number of registered company. In addition in 2004 we sent above 9000 pieces to the patients who suffered food allergy. In 2001 the 20% of the registered products were foodstuff from meat-industry.

Conclusion:

Although most European packaged foods are required to list the ingredients they contain on their label (Directive 2003/89/EC) this information may not be sufficient to identify potential allergens. In our opinion the role of The Hungary Food Allergy and Food Intolerance Databank is very important in the treatment.