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

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

Analysis of the status of Polish nurses working abroad

Nursing increasingly can be characterized as a mobile profession. The freedom of movement within the European Union, the recognition of professional qualifications and permanent nurses shortages in developed countries, facilitates their migration. Migration of nurses may be a factor in both positively and negatively modifying the situation in the Polish healthcare sector. Analysis of the nurses' motivations to migrate and analysis of the initial and the current situation of Polish nurses working in the profession outside Polish borders. The study was conducted in 2012-2013 and used a questionnaire method. The study included 25 nurses working in Italy, 19 in Norway and 7 in the UK. All study participants were women, their average age was 40.8 years. They worked abroad for an average of 6.4 years. The main motives of the decision to migrate, regardless of country of the current residence, were financial incentives and better working conditions in the destination countries. Almost all study participants (97.8%) were generally satisfied with their work abroad and the vast majority (86%) again would decide to migrate. More than half of respondents (60%) do not plan the return migration

EU Strategy for Convergence of International Accounting Standards, 2000-2008 : Network Externalities Analysis

This analysis focuses on how the European Union (EU) succeeded in bringing the International Accounting Standards (IAS) to being accepted as the international accounting standards. It overcame resistances mainly from the U.S. which considered its accounting stan-dards, US GAAP, to be the superior ones and had been reluctant in supporting EU’s attempt ofthis. Michael L. Katz’s and Carl Shapiro’s model of network externalities is conceptually applied to this case. First, EU regulated all EU listed companies to use IAS from 2005 onwards. Second, it announced that it would apply this regulation to non EU companies from 2007 onwards. Non EU companies were regulated not to have access to EU financial markets for raising capital unless they make financial reporting, using the accounting standards which EU would consider to be equivalent to the standards it uses. This gave a big push to non IASusing countries to switching to adopting IAS, making IAS de facto international accounting standards. This maneuver of EU had what Katz and Shapiro called “a strategic, first-mover advantage.” The analysis covers developments only until early part of 2008 and does not coverdevelopments after the global financial crisis of 2008