Developing and validating a novel questionnaire to capture bio-psycho-social variables of allergic reactions in the community: the AlleRiC study and the preliminary analyses

摘要

AimsAllergic disease is a growing health risk in the modernworld, while its management at professional andpatients’ levels is unsatisfactory. There is no register ofprevalence and biopsychosocial co-factors of allergicreactions as they occur in real world settings.The Allergic Reactions in the Community (AlleRiC)study aims to develop and validate an on-line questionnaireto allow real time food allergic reactions to bereported, with scope for an in depth exploration of relatedreal-world factors.MethodsFollowing focus groups and an expert evaluation, an itempool of 81 items was generated. 39 adults from Irelandand UK, diagnosed with food allergy, evaluated a prototypeof the AlleRiC online questionnaire. Individual itemsof the prototype were psychometrically assessed via anovel Evaluative Scale measuring five different facets ofthe questions.ResultsIndividual items were evaluated positively by participants(60-70% of positive scores on the Evaluative Scale). Preliminarypsychometric analyses of the questionnaire’s itemsshowed good construct, convergent and face validity(Cronbach’s Alpha >0.7). With reference to co-factors,reactions occurred most often in a social context (67% ofcases), especially in small groups (29% of cases) of familymembers, relatives and close friends (44% of cases). 77% ofcompanions were aware of the participants’ food allergydiagnosis. Reactions had a psychological impact with 87%of cases indicating a change in emotional affect following areaction (from positive to negative affect).ConclusionsThe AlleRiC study demonstrates potential to providenovel findings, which may give new understanding of thereal-world, real time factors that give rise to, or prevent,reactions. Such findings will have implications for foodallergy management across Europe. As a new psychometrictool: the AlleRiC questionnaire is now undergoingfurther validation.