Food allergy and anaphylaxis in a university campus dining program

Area of Science:

• Food allergy research
• Public health
• University dining safety

Background:

• Food allergy (FA) affects an estimated 15% of college students.
• The specific risks of FA and anaphylaxis within university dining halls are not well understood.

Purpose of the Study:

• To investigate the prevalence and types of food allergens and allergic reactions in a university dining system.
• To evaluate the effectiveness of existing FA support measures, including stock epinephrine.

Main Methods:

• An observational study surveyed 1325 freshmen about self-reported food-related adverse reactions.
• Data from 2019-2023 were analyzed to identify common allergens and reaction patterns.
• Recipe adherence and label compliance were assessed for reactions linked to specific foods.

Main Results:

• 492 students reported adverse reactions to 847 allergens; tree nut (30.5%), peanut (24.3%), and wheat (10.7%) were most common.
• 53 dining hall reactions were reported, frequently triggered by tree nut (23.1%), peanut (11.5%), and milk (15.4%).
• Epinephrine was used by 14 respondents (26%), with 4 utilizing university stock epinephrine.

Conclusions:

• College students with FA are at ongoing risk for anaphylaxis, even with enhanced dining hall support.
• Tree nut and peanut allergies pose significant risks in university dining environments.
• Stock epinephrine is a critical intervention for managing anaphylaxis in college students.