中国食品过敏原标识认知状况分析

Awareness of food allergen labeling among the public in China

目的了解食品过敏原标识的认知现状并提出建议。方法采用配额抽样法,对中国23个省市318个县/区的消费者(9 719人)、监管部门(6 574人)、食品企业(5 394人)共计21 687人进行食品过敏原标识调查;利用SPSS 19.0软件对调查数据进行分析。结果调查人群对食物过敏原的了解率为68.31%,消费者了解率(58.75%)低于食品安全监管部门(74.55%),食品安全监管部门低于食品企业(77.90%)(均P<0.05);调查人群对于在食品包装上标明食物过敏原信息态度的支持率为63.86%,食品安全监管部门支持率(61.97%)低于食品企业(65.76%)与消费者(64.08%)(χ2=18.370、7.504,P<0.05),而消费者与食品企业的支持率差异无统计学意义(χ2=4.273,P>0.05);食品包装上未标明过敏原信息的潜在原因前三位依次为法律法规没有要求(27.53%)、对消费者影响不大(25.93%)以及成本问题(24.63%),其中成本问题在消费者(29.02%)、法律法规没有要求在监管部门(32.39%)、对消费者影响不大在食品企业(29.53%)各居首位原因。结论消费者对食物过敏原了解率最低;食品安全监管部门对标明食品过敏原的支持率最低;食品企业、消费者与食品安全监管部门3方之间存在信息不对称。

Objective To study the awareness of food allergen labeling among different populations in China for proposing suggestions. Methods A questionnaire survey was conducted among consumers,management and supervision staff,and employees of food industry selected with quota sampling form 318 counties（ districts） of 23 provinces（ municipalities） in China. SPSS 19. 0 statistical package was used in data analyses. Results The overall knowledge rate about food allergen in the 21 687 participants was 68. 31% and the rate was 77. 90% in the employees of food industry,74. 55% in management and supervision staff,and only 58. 75% in the consumers,with significant difference among the three groups（ P〈0. 05）. The support rate for food allergen labeling was 63. 86% in all the participants,with a significantly lower rate（ 61. 97%） in the management and supervision staff compared to those（ 65. 76% and 64. 08%） in the employees of food industry and consumers（ χ2= 18. 370 and 7. 504,both P〈0. 05）. Among all the participants,27. 53%（ 32. 39% among the management and supervision staff）,25. 93%（ 29. 53% among the employees of food industry）,and24. 63%（ 29. 02% among the consumers） considered that the possible reason for the absence of food allergen labeling could be due to without relevant lawor regulation,with only minor impact upon consumers,and the high cost,respectively. Conclusion The knowledge of food allergen among consumers is the lowest and the support rate of food allergen labeling is the lowest among management and supervision staff. There is an information asymmetry about food allergen labeling among consumers,management and supervision staff,and employees of food industry.