The authors reviewed the evidence on the risk of an allergic reaction to nut allergens in the aircraft environment, focusing on the ventilation system, cabin air quality, and the potential for the spread of allergens through the air. They found no evidence to support the idea that nut allergens could be spread through aircraft ventilation systems.
Instead, they identified allergen residues on surfaces as the main risk factor for allergic reactions during flights. Tray tables, seat-back video screens, and other surfaces in the cabin can harbor allergen residues, which can come into contact with passengers and trigger allergic reactions. The authors suggest that the fast turnaround times used by many low-cost carriers may contribute to the presence of allergen residues on surfaces.
Despite the potential risk of allergen exposure during flights, the authors note that allergic reactions to foods are relatively rare in the aircraft environment compared to on the ground. This could be due to passengers with food allergies taking extra precautions when flying, such as avoiding certain foods or cleaning surfaces before use.
The authors emphasize the importance of raising awareness about food allergies and the risks associated with allergen exposure in the aircraft environment. They recommend that airlines and passengers take precautions to minimize the risk of allergic reactions, such as cleaning surfaces, avoiding allergen-containing foods, and carrying medication for emergency treatment.
Overall, the authors’ evidence review highlights the importance of understanding the risks of allergen exposure in the aircraft environment and taking steps to mitigate those risks. By raising awareness and implementing precautions, airlines and passengers can help ensure a safe and comfortable travel experience for passengers with food allergies.
