Abstract
Eggs and wheat are common food allergens in Japan. We analysed school lunch menus in Gifu City containing these two food products. The results indicated that 62.5% of staple foods contained wheat. By analysing the side dishes based on cooking methods, we found that school children who are allergic to eggs and wheat could not eat 28.4% of the side dishes. Curry and rice, and hamburger steaks were frequently served as school lunches. However, the curry roux included wheat, while the hamburger steaks contained both eggs and wheat. To solve this problem, it is necessary to prepare bread and noodles using 100% rice powder and distribute it among the children with allergies. Then, we should verify that the ingredients in cooking batter and binding agents do not include eggs and wheat, and develop accessible processed foods, which do not include them, with a company and an educational institution.
