D3.398 - Food provision experience of inpatients with adverse food reactions in the acute hospital setting

Rising prevalence of perceived food allergies in adults poses significant challenges in providing adequate and appropriate food in acute hospital settings. Unmet patient needs can lead to safety risks from adverse reactions and inadequate nutrition, potentially delaying recovery and extending hospital stays. This study investigated the experiences of hospitalized patients who reported adverse reactions to food.

Inpatients in an acute hospital setting who reported an adverse reaction to food were surveyed regarding their experience around food provision during their hospital stay over a period of 9 weeks between April and June 2024. The questionnaire also collected demographic detail of the patient and information on the nature of the food reaction and whether it was doctor diagnosed. Completion was either online via the patient’s mobile device or on paper with the researcher subsequently entering the data into the study database. Patients who were not cognitively intact, unable to complete the questionnaire due to clinical status or enterally or parentally fed were excluded from the analysis. Data was analysed using IBM Statistical Package for Social Science (SPSS).  

The point prevalence of inpatients reporting an adverse reaction to food over the study period ranged between 9% and 31% (Mean 18%). Thirty patients participated, with 19 excluded and 3 declining. Eighteen participants (60%) reported a formal diagnosis for their adverse reaction to food, with 11 (37%) having an IgE mediated allergy.  The most reported causative foods were wheat/gluten (8;27%) followed by dairy and tree nuts (6;20%). Eleven (37%) of participants reported not always being able to find a suitable meal or snack and 6 (20%) received a food containing an ingredient they reacted to. Eleven participants (37%) reported limited meal choice. Overall, participants with a formal diagnosis had a more negative experience than those without (p = 0.023) and those reacting to multiple foods had a more negative experience than those reacting to one food (p = 0.02). Participants perceiving staff as having little or no knowledge of their food reactions had a more negative experience than those perceiving staff as knowledgeable (p = 0.003). 

This study highlights concerning trends in food provision for inpatients with adverse food reactions, indicating a lack of safe and equitable care. It provides a foundation for future research to address disparities in care for these patients.