• The Korean Journal of Community Living Science
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• v.27 no.3
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• pp.521-531
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• 2016

This study was conducted to measure the prevalence of food allergies among kindergarten and elementary school children and their parents' perceptions of the Food Allergen Labeling System in school food service (FALSSFS). The surveys were conducted by the parents of children in Yangsan-si, Gyeongsangnam-do, Korea. According to the results, the prevalence of food allergies among the children was 21.9% (current group 8.1% and experienced group 13.8%). The features of the food allergy of the children were as follows : The onset time of allergy was at 1-2 years for 59 children (40.7%), at 3-4 years for 41 children (28.3%), and the main symptoms of allergy were 'rash and skin hives' (47.1%) and 'itching' (30.2%). In terms of the family history, the prevalence of allergies among the mothers was the highest with a value of 31.9%. The allergenic foods were egg (14.7%), pork (11.6%), and milk (8.9%) in the order. Most of the parents had a low perception of the FALSSFS. 26.2% of the parents requested preventive education related to food allergies at school, making this the most requested item, followed by "helping students understand students with food allergies" with a value of 20.2%. The benefit of the FALSSFS was to increase the safety of school food and promote the emotional health of children with allergies.

• Journal of Nutrition and Health
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• v.48 no.6
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• pp.530-541
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• 2015

Purpose: This study was conducted to examine the prevalence of food allergy, food allergy knowledge, and perception on food allergen labelling along with management of substitute meals in school foodservice in elementary school students in Jeju, South Korea. Methods: Six elementary schools in Jeju-si were randomly selected, and the higher grade elementary school students (n=1,500), from fourth graders to sixth graders, were surveyed using a questionnaire in July 2014. A total of 1,000 responses were used for data analysis. Results: The percentage of students who had experienced food allergy was 16.7%; 26.4% had been diagnosed as having a food allergy by doctors. Milk, crabs, and shrimps were the most frequent allergenic foods with common symptoms including urticaria followed by itching, and vomiting. As the student's grade went up, the knowledge scores on food allergy showed a significant increase. Although students with and without food allergy experience had a similar level of knowledge on food allergy and perception on food allergen labelling, students with food allergy experience had a significantly lower level of healthy dietary practices. Last, only 20.4% of students with food allergies were offered substitute meals by school foodservices, and 30.8% of students received food allergy education. Conclusion: For prevention and management of food allergies in school foodservice, schools should provide an individualized substitute meal plan and food allergy education to students, parents, and teachers.

• Journal of Food Hygiene and Safety
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• v.33 no.5
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• pp.330-338
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• 2018

The aims of this study were to investigate the perception of confectionery bakers working in Gyeongnam province for food allergy and to find ways to improve and manage food allergy in confectionery and bakery. The questionnaire was composed of general questions and other questions related to food allergy in confectionery and bakery, and the questionnaires were distributed to the bakers working in Gyeongnam. Sixty nine of 102 confectioneries and bakeries responded to this study, and 60 (87.0%) out of 69 people were aware or had heard about food allergy. However, 54 (78.3%) out of 69 lacked prior education about the management of food allergy. Fifty one (73.9) of 69 people responded that they strongly considered food allergy in the manufacture of the products, but they were not educated about the management of food allergens and symptoms of food allergy. Confectionery bakers were aware about food allergies, but did not label food allergen on the products and have a specific management for food allergens at the work site. Therefore, it is necessary to educate the confectionery bakers about food allergy and to develop and distribute a manage program of food allergens in the field. The result from the present study could be used as basic data for the investigation of awareness for food allergy of confectionery bakers working in Korea.

• Journal of Korean Home Economics Education Association
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• v.28 no.1
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• pp.59-69
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• 2016

The purpose of this study is to investigate the recognition of food allergies and dietary attitudes in elementary school students. For the food allergy symptoms, they responded 'skin trouble' 63.6% the most. For the causing foods of allergies, they responded, 'I don't know the causing foods' 33.5%, 'I was diagnosed' 51.0%, 'I was treated' 63.9%, and therefore 'I restricted foods' 53.5%, due to 'I restricted foods through hospital diagnosis' 40.5% the most. For family history, 67.9% responded the family history matters. 70.3% responded the seasons would not affect to the symptoms. 64.1% responded the cause of food allergy is specific foods. For allergy solution, they responded, 'I don't use any treatment' 42.8% the most. For effective treatment, they responded, 'I restricted causing foods' 45.1% the most. Recognition of food allergies by food allergy experience showed a significant difference in the items such as 'have heard or known about food allergies'(p<.001), 'whether participated in consultation and training'(p<.001), 'problems of growing children when putting limits on causing foods'(p<.001), 'interests in getting information about food allergy'(p<.001), 'feeling the needs of allergy education about careful foods'(p<.01), 'wish for schools to be educated'(p<.01). Dietary attitudes by food allergy experience showed a significant difference in reason of unbalanced diet(p<.001).

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.4 no.2
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• pp.238-242
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• 2001

Food allergy is a disease caused by an abnormal immunological reaction to specific food proteins. Whole milk and soy beans are the most frequent causes of food allergy, some studies show that 2.2~2.8% of children aged between 1 and 2 year are allergic to milk. It can be classified to acute (urticaria, asthma, anaphylaxis) or chronic (diarrhea, atopic dermatitis) allergy according to clinical symptoms, or to IgE related or non IgE related allergy by an immunological aspect. Generally, allergies invading only the GI tract are mostly due to a non IgE related reaction. These hypersensitive, immunologic reactions of the GI tract, not related to specific IgE for food, present themselves in many ways such as food protein-induced enteropathy, food protein-induced enterocolitis syndrome (FPIES), celiac disease, food induced protocolitis, or allergic eosinophillic gastroenteritis. FPIES is one kind of non IgE related allergic reaction and is manifested as severe vomiting and diarrhea in infants between 1 week and 3 months. We report a case of FPIES in a 40-day old male infant presenting with 3 times of repeated events of watery diarrhea after cow's milk feeding.

• Journal of Dairy Science and Biotechnology
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• v.31 no.1
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• pp.67-73
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• 2013

Food allergy is defined as adverse reactions toward food mediated by aberrant immune mechanisms. Cow's milk allergy is one of the most common food allergies in childhood. This allergy is normally outgrown in the first year of life, however 15% of allergic children remain allergic. Cow's milk allergy seem to be associated with casein (${\alpha}_{s1}$-CN), ${\beta}$-lactoglobulin and whey protein. In addition to this, many other milk proteins are antigenic and capable of inducing immune responses. Various food processing affects the stability, structure and intermolecular interactions of cow milk proteins, as a result reduction the allergenic capacity. Heating, hydrolysis, chemical, proteolytic and other processes such as gamma-ray irradiation, high pressure, using probiotics treatments of milk to obtain hypoallergenic milk have been developed to reduce allergic reactions.

• Allergy, Asthma & Immunology Research
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• v.10 no.6
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• pp.648-661
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• 2018

Purpose: Pollen-food allergy syndrome (PFAS) is an immunoglobulin E (IgE)-mediated allergy in pollinosis patients caused by raw fruits and vegetables and is the most common food allergy in adults. However, there has been no nationwide study on PFAS in Korea. In this study, we investigated the prevalence and clinical characteristics of PFAS in Korea. Methods: Twenty-two investigators participated in this study, in which patients with allergic rhinoconjunctivitis and/or bronchial asthma with pollen allergy were enrolled. The questionnaires included demographic characteristics, a list of fruits and vegetables, and clinical manifestations of food allergy. Pollen allergy was diagnosed by skin prick test and/or measurement of the serum level of specific IgE. Results: A total of 648 pollinosis patients were enrolled. The prevalence of PFAS was 41.7% (n = 270). PFAS patients exhibited cutaneous (43.0%), respiratory (20.0%), cardiovascular (3.7%) or neurologic symptoms (4.8%) in addition to oropharyngeal symptoms. Anaphylaxis was noted in 8.9% of the PFAS patients. Seventy types of foods were linked to PFAS; e.g., peach (48.5%), apple (46.7%), kiwi (30.4%), peanut (17.4%), plum (16.3%), chestnut (14.8%), pineapple (13.7%), walnut (14.1%), Korean melon (12.6%), tomato (11.9%), melon (11.5%) and apricot (10.7%). Korean foods such as taro/taro stem (8.9%), ginseong (8.2%), perilla leaf (4.4%), bellflower root (4.4%), crown daisy (3.0%), deodeok (3.3%), kudzu root (3.0%) and lotus root (2.6%) were also linked to PFAS. Conclusions: This was the first nationwide study of PFAS in Korea. The prevalence of PFAS was 41.7%, and 8.9% of the PFAS patients had anaphylaxis. These results will provide clinically useful information to physicians.

• Journal of Nutrition and Health
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• v.53 no.3
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• pp.329-345
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• 2020

Purpose: This study examined the status of food allergy management and importance-performance analysis (IPA) between elementary, and middle and high school employees in school foodservice. Methods: The participants were employees in elementary (n = 171) and middle and high schools (n = 187) in the Jeonbuk area. The demographic characteristics, the status of food allergy management, food allergy education, and the importance and performance status were assessed using a self-administered questionnaire. Results: Approximately 55.0% of employees in elementary and 32.6% in middle and high schools recognized that the foods in menu tables induced allergies. Approximately 93.0% of employees in elementary and 85.0% in middle and high school thought that food allergy management was an important part of school foodservice because of the possibility of health emergencies. Elimination and replacement meals were provided more in middle and high schools than in elementary schools. Food allergy education from nutrition teachers had been given to 62.6% of employees in elementary and 50.3% in middle and high schools. To prevent food allergy accidents, 72.4% of employees in elementary schools and 65.2% in middle and high schools wanted more accurate information on students with food allergies. As a result of IPA, elementary, middle, and high school employees were aware of the importance and performed well: 'Strict control of allergy-inducing foods because of cross-contamination'. On the other hand, they were not aware of the importance and performed them insufficiently: 'Know how to use epinephrine to prepare for emergencies'. Conclusion: Therefore, it is necessary to improve the consciousness of nutrition teachers for the effective application of food allergy education, especially the recognition of allergy-inducing foods and emergency responsive ability.

• Journal of the Korean Dietetic Association
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• v.24 no.2
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• pp.181-190
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• 2018

The purpose of this study was to suggest strategies for effective food allergen labeling in order to prevent food allergies in school meal service. Food allergy experience, eating behavior, and perceptions of food allergen labeling in school meal service were surveyed and compared according to the food allergy experiences of middle school girls in Incheon. Seventy-eight students (17% of total subjects) experienced food allergies. For eating behaviors, students with food allergy experience had significantly higher scores for using nutritional knowledge in their life than inexperienced subjects. For the perception of food allergen labeling in school meal service, girls who had experienced food allergies more often checked labeling of school meals for allergenic foods than those who had no experience of food allergies (P<0.001). The most desirable method for displaying allergenic foods was an indication of the allergenic food name among students who had experienced food allergies and allergenic food number of the current method for students who had not experienced food allergies (P<0.001). Students who had not experienced food allergies showed significantly lower interest in food allergen labeling than subjects who had experienced food allergies (P<0.001). For the importance score of information items in nutrition labeling, allergenic food score was significantly higher in students who had experienced food allergies (3.9 vs. 3.4 points, P<0.001). These results indicate that students who have experienced food allergies are more interested in food allergen labeling of school meals and that they are more aware. Efforts to improve labeling method such as directly labeling allergenic food name and a more visible indication are required for efficient utilization of food allergen labeling in school meal service.

• Korean Journal of Human Ecology
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• v.24 no.1
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• pp.123-135
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• 2015

In order to examine allergic disease experience rates of students at atopy and asthma friendly elementary schools located in Chungcheongnam-do and investigate their dietary behaviors, a survey on 250 parents of first to third grade students at four rural-type atopy and asthma friendly elementary schools was conducted. The number of students who had experienced allergic symptoms (allergic group) was 102 (40.8%). their breastfeeding duration was shorter than that of the non-allergic group (p<.001) and the former's weaning foods-feeding had started earlier than the latter's (p<.01). Regarding the eating habits, the non-allergic group was found to have breakfast and dinner better than the allergic group (p<.001). The number of students eating fruits as snacks was largest in the allergic group at 73 (71.6%), and as for the non-allergic group, their rate of eating fruits, milk and dairy products, and cookies and fries was at 25.7%, 22.3%, and 20.3%, respectively. A high percentage of the allergic group ate three times or less per month the animal food groups and dairy products (p<.001). Accordingly, for improvement in dietary behaviors of students who have allergy against food, nutrition education on regular eating, balanced intake of food, adequate intake of snacks and meals for proper growth and development and precise diagnosis of allergy-triggering food are necessary. In particular, as education on food allergy, implementation of practical education such as appropriate nutrition counseling by nutrition teachers is urgent beyond the one-way educational method of school newsletters.