Consumer perceptions of peanuts and peanut allergy : the EuroPrevall results of focus groups in Poland

Background: Food allergies represent a growing public health concern worldwide. For many people, peanut is a considered one of the basic foods, while for food industry, groundnuts are the cheapest substitute for other nuts. They are added to many goods. The aim of the study is to portray the “peanut culture” in Poland, by reporting perceptions of an ordinary consumer as regards peanuts, peanut products and peanut allergies. The study tries to explore the role of peanuts and peanut products in diet and life of Polish consumers, as well as their awareness about peanut allergy and restrictions on peanut consumption. Methods: Three focus groups sessions with consumers were carried out: C1 - 10 participants (part-time university students, recruited during their courses. It is important to note, however, that part-time studies in Poland are held during the weekends and consist primarily of people who work), C2 - 12 participants (participants were recruited through the advertisement in local/regional supermarkets) and C3 - 10 participants (a group of 12 people were recruited via regional newspaper (Dziennik Polski) in the vacancy announcement). The protocol was prepared as part of the EuroPrevall project, Work Package 2.3. All sessions lasted between 45 and 60 minutes. Each session was type-recorded and transcribed. Each transcript was coded using Atlas.ti (5.0) software for qualitative analysis. Results: The current paper focuses at themes related directly to peanut consumption habits and awareness/perception of peanut allergy, specifically: personal preferences for peanuts; types, forms and place of peanut consumption; tradition of peanut consumption and its change over years; health issues and awareness of peanut allergy; early exposure to peanuts. Consumers in Poland can be divided into those who like peanuts and eat them, those who do not like peanuts for various reasons (i.e. lack of habit to eat peanuts) and never eat them and those who eat peanuts occasionally, i.e. in pubs, bars, at parties, but do not usually buy them. The latter category involves most participants. Conclusion: The results described in this paper indicate that more information is needed as regards food and peanut allergy. Peanuts in hidden form require special attention and clearer labelling, which is important especially for children suffering from peanut allergy. Authorities need to publish guidelines as regards peanut consumption during pregnancy and breastfeeding, or at least doctors should inform patients about the risk of developing peanut allergy as a result of early exposure

Patients expectations toward treatment analyzed in a group of patients over sixty years old treated with intravenous chemotherapy due to hematological malignancies. Evaluation done during the period of treatment

Great expectations of chemotherapy have a significant impact on health activities. Patients relay their opinion on their positive self-assessment perceived with psychophysical capacity, clinical symptoms of the disease and the quality of medical actions. The expectation analysis of elderly patients who undergo intravenous chemotherapy was the objective of this paper.Research was performed in 2012. There were 30 patients of age 60 and more included. All patients were treated in Haematology Ward of District Hospital in Kraków. A questionnaire, ECOG scale, and 5 Juczyński tests were used in order to evaluate the psychophysical capacity of patients. The Juczyński tests measure selected psychological resources which influence on the adaptation of an organism to the disease and treatment. These are: optimism (LOT-R), satisfaction from life (SWLS), sense of self effectiveness (GSES), the degree of disease approval (AIS) and emotional control (CECS).Significant relations between psychophysical capacity and objective effects of treatment and subjective self-assessment of the state of one health were found. Better functioning of patients (measured by ECOG scale) is strictly correlated with good adjustment and acknowledgment of illness limitations (p=0.022). Patients having good sense of self-satisfaction suffer from different ailments less severely (p=0.039) and expect less intensification of bad syndromes in future (p=0.06). On the other hand those who are overcome with fear anticipate more troubles after chemotherapy (p=0.024).Based on the results of analysis the distribution of patients’ expectations towards their family, medical caregivers and the process of treatment was obtained. The picture of illness dynamics was presented using two categories: objective (medical) and subjective described by patients evaluations of their state of health during treatment.The research revealed the necessity of analyzing psychophysical functioning of elderly submitted to long treatment

Characteristics of the peanut chain in Europe – Implications for peanut allergy

Background. Peanuts are one of the main food allergens, occasionally responsible for life-threatening reactions. Thus, many studies have tried to find a connection between peanut allergy prevalence and processes in the peanut chain that may contribute to the peanut allergenicity. To inform this discussion, this paper outlines experiences in peanut cultivation, trade and processing in Europe, focusing on four European countries with different peanut experiences (Poland, Bulgaria, Spain and the UK). Material and method. Results here are based on documentary analysis and semi-structured, face-to-face interviews with 32 experts involved in various stages of the peanut chain, including peanut farmers, processors, traders, food technologists and manufacturers. Results. A common peanut chain diagram has been drawn considering shelled and in-shell peanuts. The analysis of each stage of peanut processing has been made in accordance with this peanut chain schema. Thermal and mechanical processes are discussed alongside the resultant end peanut products available for European consumers. The paper also analyses the main trends of peanut trade in Europe. The results suggest that the majority of peanut products in Europe are roasted, implying enhanced exposure of the population to more allergenic peanuts. Conclusion. The presented schema and related discussion bring together diverse aspects of peanut production, trade and processing. The main factor associated with the increased allergenicity of peanuts appears to be high temperature roasting. Frying and boiling are also thermal processes, but fried and boiled peanuts have been associated with reduce peanut allergenicity. Neither country of origin nor cultivar type appear to be related to differential peanut allergenicity. More research is needed as regards the impact of various additives, such as chocolate (which is also considered an allergen) on the allergenicity of peanut products. The use of peanuts in non-food products also needs more investigation.This project was funded by the EU via the EuroPrevall project (FOOD-CT-2005-514000