ArticleAnnals of allergy, asthma & immunology : official publication of the American College of Allergy, Asthma, & Immunology2024
The availability of allergen-friendly food for college students experiencing food insecurity: Exploring current campus practices.
Article in Annals of allergy, asthma & immunology : official publication of the American College of Allergy, Asthma, & Immunology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundThe burden of dietary restrictions includes the high cost and limited availability of allergen-friendly products which disproportionately affects people with food insecurity.
objectiveTo better understand access to allergen-friendly food for college students experiencing food insecurity with food allergies or other diet-treated conditions by surveying college campus food pantries.
methodsA total of 120 randomly selected US colleges/universities were recruited to complete FOODiversity's Food Insecurity Questionnaire about campus food pantry operations, dietary restrictions, and food-insecurity initiatives and provide details about their resources and training dedicated to supporting food-insecure young adults who avoid specific food(s).
resultsOf the respondents, 48% ask students about dietary restrictions at food pantry intake, 37% track the number of patrons with restrictions, 30% process allergen-friendly product requests, 17% train staff about dietary restrictions, and 4% modify processes to accommodate dietary restrictions. Of the 48% who inquire about dietary restrictions, follow-up interventions vary in levels of accommodation. Dairy-free and gluten-free products are most frequently requested, and gluten-free products are the most donated/stocked and most difficult to accommodate.
conclusionFood pantries play a critical role in reducing the burden experienced by food-insecure individuals; however, most pantries are unable to provide sufficient accommodations for clients with food allergies or other diet-treated conditions, including staff training, provision of allergen-friendly products, or identifying food-insecure college students with dietary restrictions, and promoting food allergy safety and nutritional impacts.
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