Læknablaðið - 01.01.2018, Page 17

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ENGLISH SUMMARY
Introduction: The aim of the study was to explore prevalence of food
allergies and intolerances among children in preschools in Reykjavik,
Iceland. Also, to investigate how well preschools maintain a safe environ-
ment for children with food allergies.
Materials and methods: In 2014, a questionnaire designed specifically
for this study, was sent to 65 preschools. Forty-nine participated (75%)
representing a total of 4225 children. Prevalence of food allergy and
intolerance was determined based on medical certificates from physi-
cians delivered to the preschools. Descriptive statistics were used to
assess whether there were protocols related to food allergy, and if there
was a difference between schools based on staff‘s education and num-
ber of children.
Results: The prevalence of documented food allergies/intolerances in
children aged 2-6 years was 5%, 1% had severe allergy and 1% had
multiple food allergies. Lactose intolerance was most frequent (2%),
then milk allergy (2%) and egg allergy (1%). Only 41% preschools had
a protocol that was activated if food with an allergen was accidentally
given. Moreover, only 55% of preschools with children with severe
allergy reported all of their staff to have knowledge of symptoms related
to anaphylaxis and only 64% were trained to respond to an anaphylactic
shock. The education of preschool principals, kitchen employees and
number of children in preschool were not related to having an active
protocol at site.
Conclusion: Prevalence of food allergy and intolerance was 5% in
preschools in Reykjavik. Strategy for an active protocol related to food
allergy was lacking in 59% of pre-schools.
Protocols Related to Food Allergies and Intolerances in Preschools in Reykjavik, Iceland
Aðalheiður Rán Þrastardóttir1, Fríða Rún Þórðardóttir2, Jóhanna Torfadóttir1,3
1Centre for Public Health Sciences, 2University of Iceland, 3University hospital.
Key words: Prevalence, food allergy, food intolerance, safety protocol, preschools, children.
Correspondence: Jóhanna Torfadóttir, jet@hi.is