@misc{10481/93482,
year = {2024},
month = {6},
url = {https://hdl.handle.net/10481/93482},
abstract = {Background: Currently, there may be 240–250 million people worldwide affected by food allergies.
Dining out can be challenging for individuals with food allergies who rely on restaurant
and food service staff to properly prepare allergen-free meals. For this reason, the personnel
working in restaurants and other food services play a significant role in managing the risks faced
by customers with food allergies.
Objectives: A systematic review and meta-analysis was conducted to assess the existing evidence
concerning the knowledge, attitudes, and practices related to food allergies among restaurant and
foodservice personnel.
Methods: To identify, characterize, and synthesize published research on the prevalence of positive
responses regarding knowledge, attitudes, and practices related to food allergies among
restaurant and food service personnel, international recommendations for systematic reviews and
PRISMA guidelines were followed. The search was conducted between January 2012 and January
2022, utilizing the electronic databases PubMed, Web of Science, Scopus, and the Cochrane Library.
Selection and data extraction were carried out following predefined protocols, and constructs
based on reported outcomes were generated and subsequently analyzed in the metaanalysis.
Trials were evaluated using the Cochrane tool for risk of bias. The results are presented
using summary tables, forest plots, and box plots, showcasing the combined proportion of
constructs obtained from independent surveys conducted without control groups. These constructs
were then grouped into categories as an organizational framework and analyzed to
determine their distribution among quintiles, aiming to provide a detailed overview of data
variability. This strategy allowed us to demonstrate how results from the analyzed categories
were distributed.},
publisher = {Elsevier},
keywords = {Food allergy},
keywords = {Food service},
keywords = {Restaurants},
title = {Knowledge, attitude, and practices of restaurant and foodservice personnel in food allergy. A systematic review and meta-analysis},
doi = {10.1016/j.heliyon.2024.e33431},
author = {Figueroa Gómez, Ximena A. and Oliveras López, María Jesús and Poyanco Bugueño, Marcelo F. and Ocaña Peinado, Francisco M. and López García De La Serrana, Herminia and Araya Quezada, Magdalena},
}