Food allergy: stakeholder perspectives on acceptable risk

Area of Science:

• Food science and nutrition
• Public health and epidemiology
• Risk management and policy

Background:

• Effective food allergy risk management is hindered by a lack of consensus on acceptable risk levels.
• Stakeholder perspectives on acceptable risk in food allergy vary significantly, creating management challenges.

Purpose of the Study:

• To present and discuss the diverse perspectives of stakeholders on acceptable risk in food allergy.
• To identify divergences and conflicts in stakeholder views to inform the definition of acceptable risk.
• To highlight the common theme of uncertainty across all stakeholder groups regarding food allergy management.

Main Methods:

• Qualitative analysis of stakeholder perspectives on acceptable risk in food allergy.
• Discussion of divergent and conflicting viewpoints among consumers, health professionals, public authorities, and the food industry.
• Identification of uncertainty as a central issue influencing stakeholder positions.

Main Results:

• Uncertainty regarding food allergy consequences and management strategies is a shared concern among all stakeholders.
• Patients experience uncertainty due to unpredictable reactions and concerns about avoidance efficacy.
• Health professionals face challenges in patient stratification due to symptom variability and lack of biomarkers.
• Regulators and industry grapple with the absence of management thresholds, leading to case-by-case decisions and potential penalties.

Conclusions:

• Achieving consensus on acceptable risk levels is essential for advancing food allergy risk management.
• Addressing the pervasive uncertainty is key to developing a unified approach to defining acceptable risk.
• Zero risk is not attainable, underscoring the need for a pragmatic consensus on acceptable food allergy risk.