Food allergies and intolerances: How prepared are restaurants in downtown Lisbon?

Food allergies (FA) and food intolerances (FI) affect a considerable part of the world population and have a major impact on the daily lives of susceptible individuals. The present study aims to assess the knowledge and preparation of restaurant staff in downtown Lisbon regarding the needs of consumers with food allergies and/or intolerances.

This study was an observational analysis that consisted of visits to restaurants and was attended by 34 employees, belonging to 17 restaurants. The employees answered a questionnaire, in digital format, containing questions about allergens, the concepts of FA and FI and cross-contamination.

Among the respondents, 91% said they had never had any training about FA/FI. Regarding allergens, more than 90% of the employees considered egg to be an allergen, though 74% did not believe the same about celery. The concepts of FA and FI raised more doubts in the participants, with 24% and 21%, respectively, answering “I don’t know” when asked to evaluate factual statements about both.

It can be concluded that, in these restaurants in downtown Lisbon, the staff has little training on FA/FI. Because of these demonstrated gaps in their knowledge, there is a need to invest in training on this topic to prevent the occurrence of adverse reactions in patrons.