Authors
Moeko Isono, Makoto Isono
Published in
Arerugi = [Allergy]. Volume 75. Issue 5. Pages 411-420.
Abstract
Creating safer and more inclusive eating-out environments for people with food allergies is an important public health issue. While evidence on safety is accumulating, research on inclusivity for people with food allergies remains limited. This study aimed to describe the current status of allergen information disclosure by major Japanese restaurant brands and to assess the frequency of the specified ingredients in the menu items.
We reviewed the official websites of 100 major Japanese restaurant brands. For each brand, the availability and content of allergen information were recorded, including whether the specified ingredients and the additional designated allergens were listed. For brands with extractable allergen data, the percentage of menu items containing each of the specified ingredients was calculated.
Eighty-one brands provided allergen information through at least one of the following: website tables, in-store notices, or upon request. Seventy-one brands published website tables for the specified ingredients, and 60 also listed the additional designated allergens. Among the specified ingredients, wheat appeared in 79.7% of all menu items, followed by egg (45.5%) and milk (41.9%).
Even among major restaurant brands, information disclosure on the additional designated allergens remains limited to only about 60% of all brands. Given that wheat was included in approximately 80% of all items, people with wheat allergy may face considerable difficulties when dining out.
PMID:
42863988
Bibliographic data and abstract were imported from PubMed on 13 Oct 2026.
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