Food Protection Trends - September/October 2020 - 377

individuals regard themselves as susceptible to foodborne
infection, believe that such infections would have potentially
serious consequences, believe that action would be beneficial
for reducing the risk, and believe that the benefits of taking
action outweigh the potential barriers, they may be more
likely to adopt the recommended actions.
Interventions should be designed through cocreation
with individuals with diabetes and key stakeholders. Cocreation is essential to enhance the credibility and suitability
of the intervention through involvement of the intended
target audience in the design, development, and evaluation
of the intervention (21, 32). Interventions should also be
delivered by trusted sources of information such as health
care professionals that are commonly involved in the care
and treatment of people with diabetes. Wohlgenant et al.
(54) reported that health care providers (e.g., physicians,
registered nurses, nurse practitioners, physician assistants,
and home health care providers) perceive food safety
education as important. However, health care providers may
lack sufficient training, knowledge, or willingness to provide
food safety information (54). There is a need to determine
who The key health care professionals that are regularly
seen and trusted by people living with diabetes should be
identified so that educators can determine their food safety
training, awareness of patient group susceptible to foodborne
infection, and attitudes toward the provision of food safety
education. Food safety education should be integrated into
preventive health care (19, 54).

Continuing research is needed to determine whether the
educational needs of patients living with type 1 diabetes are
different from the needs of those living with type 2 diabetes
because of the increased risk of infection associated with type
1 diabetes. The demographic characteristics of people with
diabetes should also be considered because of the variability
within this group. The importance of glycemic control should
also be incorporated into food safety education because of
the link between glycemic control and the risk of foodborne
infection in individuals with diabetes.
Individuals with diabetes are at increased risk of foodborne
infection that can result in potentially life-threatening
complications, making this group particularly vulnerable
in the context of food safety education. Identifying and
communicating specifically-targeted and highly-focused
food safety education interventions to individuals with
diabetes may promote more positive food safety attitudes
and enable implementation of appropriate food safety
behaviors to reduce the risk of foodborne infection. Raising
awareness of the association between diabetes and foodborne
infection may increase understanding of the perceived risk
to individuals with diabetes and increase adoption of riskreducing food safety behaviors.
*Author for correspondence.
Tel: +44 0.2920.205836; Fax: +44 0.2920.416982
Email: elevans@cardiffmet.ac.uk.

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Food Protection Trends - September/October 2020

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