A perspective on popular perceptions of adverse reactions to foods

Bio-based plastics are produced from bio-based raw materials such as sugar cane, potatoes, corn, and agricultural and slaughterhouse waste. The evolution of the bio-based plastics market is affected by the stakeholders involved owing to their role in production processes, environmental guidelines and purchasing decisions. It is therefore imperative to understand the perceptions of stakeholders in order to inform the development of the bio-based plastics sector. This novel exploratory study investigates the perceptions and opinions of three stakeholder groups: environmental professionals and plastic processors; university students; and consumers in Belfast, Northern Ireland. During the focus groups (25 participants in total), samples of bio-based plastics, including starch-based monolayer and multilayer, and polyethylene terephthalate (PET), were presented. A qualitative analysis using the framework method revealed that environmental professionals and plastic processors were aware of both the benefits of bio-based plastics, such as a reduction in use of fossil fuels; and the challenges, which include the utilisation of agricultural land for biomass substrates and possible contamination of current conventional plastic recycling streams. Although there was a general lack of knowledge among students and consumers about bio-based plastics, they conveyed their beliefs that the use of agricultural waste will lead to closed-loop systems, resulting in a balanced approach to production and waste management. Some students and consumers, raised concerns about contamination of food by bio-based packaging prepared from slaughterhouse waste. However, these participants supported the use of slaughterhouse waste in the production of bio-based plastics for non-food contact items. The students and consumers and some of the environmental professionals and plastic processors were reluctant to pay more for bio-based plastics. The results indicate that manufacturers of bio-based plastics could benefit from informing consumers about the environmental impacts of beginning-of-life parameters, such as production processes and feedstocks, by using life cycle assessment parameters. This should be incorporated into information provided on labelling using standards from neutral organisations. This research could inform future communication strategies around bio-based plastics with both the public and industry.

Food allergies, sensitivities, and intolerances affect a small but significant portion of the population. Symptoms can range from mildly annoying to severe and life-threatening. The true food allergies present the biggest risk because symptoms can occasionally be quite severe and the threshold dose for the offending food needed to provoke a reaction is quite low. The prevalence of true food allergies is growing and dietary management in infancy may be a preventive strategy. In general, food sensitivities are poorly defined and difficult to diagnose. Food intolerances generally present with moderate symptoms and affected individuals can often tolerate small doses of the offending food. Individuals affected with food allergies, sensitivities, and intolerances must avoid the causative food. Construction of safe and effective avoidance diets can be quite difficult for individuals with true food allergies in part due to the low threshold doses.

Citrus species, and especially oranges, are widely grown in Córdoba (southern Spain) both as ornamentals (Citrus aurantium) and as cash crops (Citrus sinensis). There has been little research into the incidence of orange-pollen allergy in the local population. Given the abundant presence of orange trees in Córdoba, a study was designed to determine local Citrus pollen counts at human height in areas where these trees are densely planted. Although standard aerobiological studies report negligible airborne Citrus pollen counts, the samplers used are located at greater heights and in open areas; as a result, large Citrus pollen grains are not recorded. It was found that when Hirst-type volumetric samplers were placed on the roof of a building – the recommended position for aerobiological research – airborne Citrus pollen counts were very low. By contrast, portable samplers placed at human breathing height recorded very high counts, reaching around 2000 pollen grains/m³ during the peak day. This finding suggests that greater attention should be paid to the potential negative impact on the local population, given that the sparse research has highlighted the allergenic nature of orange pollen. Citrus pollen could have an adverse local health impact in areas where orange-trees are densely planted, particularly given reported cross-reactivity with other pollen types. However, further aerobiological and clinical research into Citrus pollen is required in order to draw wholly reliable conclusions.

To develop a clinic for patients who believe they have a food intolerance that could be administered by practice nurses with minimal experience of dietary change or food intolerance.

The clinic consisted of 1 week baseline, 2 weeks healthy eating plan (HE), 2 weeks wheat and dairy free plan (WD). Patients were discharged after the HE plan if their symptoms had improved, otherwise they continued onto the WD plan. Following training 4 nurses ran 4 clinics across the UK.

281 patients with perceived food intolerance were recruited. The most common symptoms were bowel symptoms, tiredness, stomach symptoms, and headaches. Of those who completed the programme (n = 150), the majority were discharged after the HE plan as their symptoms had improved (n = 106, 70.6%). A third also completed the WD plan (n = 44, 29%). Symptoms, mood and quality of life improved significantly by the end of the intervention. WD showed added value as symptoms showed further improvement.

There was a need for the clinic although not on a full time basis. Symptoms improved following both the HE and WD plans.

A simple dietary based intervention may help relieve symptoms in those who believe they have a food intolerance.