Perception may not be reality
The Reverend Reinhold Niebuhr was an American theologian who phrased a rather famous prayer, which reads, “God, grant me the serenity to accept the things I cannot change, courage to change the things I can, and wisdom to know the difference.” [1] The Serenity Prayer, as it has come to be known, instructs its supplicants to first know what is within their influence, then direct their attention towards something they should change. Like most reverends, Niebuhr was concerned with eternal life. My professional ambitions aren’t quite as grand. I’ve settled for plain life. I want others to live well and live long. Still, I find myself gathering among my food allergy patients expressing similar sentiments. It’s important to know what can be changed and then direct effort towards what should be changed.
It is difficult, but not impossible, to address the public’s perception of food allergy. To start, most people can’t really define food allergy and, consequently, there are many different thoughts about food allergy. It’s not practical to change everyone’s understanding of food allergy, but some circumstances are worth the effort. Take, for example, eating at restaurants, where about half of the fatal food allergy reactions in the US take place. [2] Is it worth your time to educate those who enjoy your patronage? Well, let’s talk about what some people at the restaurant think about food allergy.
In 2007 and 2011, survey-based studies among restaurant workers revealed the following: 23-24% felt that allergic food was safe in small quantities and 21-25% felt that removing the allergic components from a finished meal rendered it safe (taking pecans out of a finished salad then serving it after removal). 16-35% believed that heating allergic food made it safe for eating. [3-4] This needs to change during the two hours you are eating. It takes courage to inform others about your food allergy, but it can make a huge difference. It’s important to find a way to effectively communicate THAT you have an allergy and also WHAT having an allergy means. Perhaps an example is in order?
“I have ____ allergy.”
or
“My doctor, Dr. ______, diagnosed me with severe _____ allergy. Even small amounts of ______, like a minor or secret ingredient, can be dangerous to me. If you use utensils to prepare food that has ______, please do not use those same utensils while preparing my food. Please don't use the same pots or blenders or anything that you use with ______. Frying or cooking food with any ______ within doesn't make it safe for me."
I think you can tell that the details here matter. You can either labor over these details or have a nice go-to deliverable to help provide this sort of granularity.
References:
1. Wikipedia. Serenity Prayer. https://en.wikipedia.org/wiki/Serenity_Prayer (Accessed on February 28, 2020). 2. Weiss C, Munoz-Furlong A. Fatal food allergy reactions in resaurants and food-service establishments: strategies for prevention. Food Prot Trends 2008;28:657-61.
3. Ahuja R, Sicherer SH. Food-allergy management from the perspective of restaurant and food establishment personnel. Ann Allergy Asthma Immunol 2007;98:344-48.
4. Bailey S, Albardiaz R, Frew AJ, Smith H. Restaurant staff’s knowledge of anaphylaxis and dietary care of people with allergies. Clin Exp Allergy 2011;41:713-7.
