Selected Aspects of Tourist Activity Among People Suffering from Celiac Disease

Karolina Korbiel

doi:10.58683/sp.562

Published : 2023-05-10

Vol. 42 No. 2 (2023)

Selected Aspects of Tourist Activity Among People Suffering from Celiac Disease

Karolina Korbiel

https://orcid.org/0000-0001-5338-5862

DOI: https://doi.org/10.58683/sp.562

Abstract

The article aims to analyse the tourism activity of people suffering from celiac disease and to distinguish the behaviour patterns of such consumers while identifying barriers that make it difficult or even impossible to participate in some tourist services, and indicating practical solutions for hotels and catering facilities that could help build a competitive advantage. The research was carried out using the survey and netnography. The results showed that people with celiac disease or their legal guardians need to adapt their trips to special nutritional needs, associate travelling with an increased risk of disease symptom exacerbation and almost always experience discomfort related to special food needs during travelling. Based on the research results, as well as the analysed literature, it can be concluded that the basic factors facilitating travelling for people with celiac disease are the awareness and sensitivity of the staff and access to reliable information on the composition and method of preparing meals.

Keywords:

celiac disease, tourist activity, food intolerance, accessible tourism

Details

References

Statistics

Authors

Download files

manuscript

Citation rules

Korbiel, K. (2023). Selected Aspects of Tourist Activity Among People Suffering from Celiac Disease. Studia Periegetica, 42(2), 75–92. https://doi.org/10.58683/sp.562

ACM
ACS
APA
ABNT
Chicago
Harvard
IEEE
MLA
Turabian
Vancouver
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX

Altmetric indicators

Cited by / Share

Licence

This work is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.

References

Barnett, J., Botting, N., Gowland, M.H., & Lucas, J.S. (2012). The strategies that peanut and nut-allergic consumers employ to remain safe when travelling abroad. Clinical and translational allergy, 2, 1–7, https://ctajournal.biomedcentral.com/articles/10.1186/2045-7022-2-12 DOI: https://doi.org/10.1186/2045-7022-2-12

Beltramo, R., Duglio, S., & Cappelletti, G.M. (2022). Should I Stay or Can I Go? Accessible Tourism and Mountain Huts in Gran Paradiso National Park. Sustainability, 14(5), 2936. https://doi.org/10.3390/su14052936 DOI: https://doi.org/10.3390/su14052936

Bierła, J.B., Konopka, E., Trojanowska, I., & Cukrowska, B. (2019). Celiakia — choroba dzieci i dorosłych. Diagnostyka i badania przesiewowe w grupach ryzyka. Laboratorium Medyczne, 2, 40–46.

Brończyk-Puzoń, A., Bieniek, J., Koszowska, A., Nowak, J., Dittfeld, A., Dziąbek, E., & Jagielski, P. (2014). Jakość życia osób z celiakią, alergią i nadwrażliwością na gluten stosujących dietę bezglutenową: Ocena za pomocą kwestionariusza WHOQOL-BREF. Medycyna Ogólna i Nauki o Zdrowiu, 20(3), 241–244. https://doi.org/10.5604/20834543.1124650 DOI: https://doi.org/10.5604/20834543.1124650

Cañulaf, P., & Rodríguez, C.A. (2015). Accesibilidaden la oferta gastronómica de la ciudad de Viedma, provincia de Río Negro, Argentina. Turismo y Sociedad, 16, 31–42. https://doi.org/10.18601/01207555.n16.03 DOI: https://doi.org/10.18601/01207555.n16.03

Durazzo, M., Ferro, A., Brascugli, I., Mattivi, S., Fagoonee, S., & Pellicano, R. (2022). Extra-Intestinal Manifestations of Celiac Disease: What Should We Know in 2022?. Journal of Clinical Medicine, 11(1), 258. https://doi.org/10.3390/jcm11010258 DOI: https://doi.org/10.3390/jcm11010258

Fuentes-Moraleda, L., Muñoz-Mazón, A., Santiago-Rincón, C., & Orea-Giner, A. (2022). Defining risk reduction strategies for tourists with specific food needs: A qualitative approach. British Food Journal, 124(2), 590–612. https://doi.org/10.1108/BFJ-04-2021-0398 DOI: https://doi.org/10.1108/BFJ-04-2021-0398

Kaczmarek, S., & Kaczmarek, J. (2011). Teoretyczne podstawy studiów nad przestrzenią gościnności. In Durydiwka M., Duda-Gromada K. (Eds.) Przestrzeń turystyczna. Czynniki, różnorodność, zmiany (pp. 65–74). Uniwersytet Warszawski, Wydział Geografii i Studiów Regionalnych.

Kesgin, M., Önal, İ., Kazkondu, İ., & Uysal, M. (2022). Gastro-tourism well-being: The interplays of salient and enduring determinants. International Journal of Contemporary Hospitality Management, 34(9), 3253–3277. https://doi.org/10.1108/IJCHM-09-2021-1132 DOI: https://doi.org/10.1108/IJCHM-09-2021-1132

Kozinets, R.V., & Brzozowska-Brywczyńska, M. (2012). Netnografia: Badania etnograficzne online. Wydawnictwo Naukowe PWN.

Lebwohl, B., & Rubio-Tapia, A. (2021). Epidemiology, Presentation, and Diagnosis of Celiac Disease. Gastroenterology, 160(1), 63–75. https://doi.org/10.1053/j.gastro.2020.06.098 DOI: https://doi.org/10.1053/j.gastro.2020.06.098

Lee, A., & Newman, J.M. (2003). Celiac diet: Its impact on quality of life. Journal of the American Dietetic Association, 103(11), 1533–1535. https://doi.org/10.1016/j.jada.2003.08.027 DOI: https://doi.org/10.1016/j.jada.2003.08.027

Limanowska, P., Kubiak, J., Napieraj, K., & Rozanska, D. (2014). Ocena wybranych aspektów życia codziennego i czynników determinujących przestrzeganie diety bezglutenowej u osób chorych z celiakią. Medycyna Ogólna i Nauki o Zdrowiu, 20(4). https://doi.org/10.5604/20834543.1132035 DOI: https://doi.org/10.5604/20834543.1132035

Mahadevan, S.V., & Strehlow, M.C. (2017). Preparing for international travel and global medical care. Emergency Medicine Clinics, 35(2), 465–484. http://dx.doi.org/10.1016/j.emc.2017.01.006 DOI: https://doi.org/10.1016/j.emc.2017.01.006

Mody, M., Suess, C., & Lehto, X. (2019). Going back to its roots: Can hospitableness provide hotels competitive advantage over the sharing economy? International Journal of Hospitality Management, 76, 286–298. https://doi.org/10.1016/j.ijhm.2018.05.017 DOI: https://doi.org/10.1016/j.ijhm.2018.05.017

Muñoz-Mazón, A., Orea-Giner, A., Fernández Muñoz, J.J., Santiago, C., & Fuentes-Moraleda, L. (2021). Risk perception before travelling: Solutions for consumers with vulnerabilities. Journal of Services Marketing, 35(6), 791–806. https://doi.org/10.1108/JSM-07-2020-0304

Nasifoglu Elidemir, S., Ozturen, A., & Bayighomog, S.W. (2020). Innovative Behaviors, Employee Creativity, and Sustainable Competitive Advantage: A Moderated Mediation. Sustainability, 12(8), 3295. https://doi.org/10.3390/su12083295 DOI: https://doi.org/10.3390/su12083295

Niezgoda, A., Markiewicz, E., & Gierczak, B. (2016). Dywergencja zachowań konsumenckich na przykładzie rynku turystycznego. Nierówności Społeczne a Wzrost Gospodarczy, 45(1), 96–104. https://doi.org/10.15584/nsawg.2016.1.10 DOI: https://doi.org/10.15584/nsawg.2016.1.10

Ofori, D., & Appiah-Nimo, C. (2022). Relationship Management, Competitive Advantage and Performance of Hotels: A Resource-Based View. Journal of African Business, 23(3), 712–730. https://doi.org/10.1080/15228916.2021.1924573 DOI: https://doi.org/10.1080/15228916.2021.1924573

Oktadiana, H., Pearce, P.L., & Mohammadi, Z. (2020). Special dietary requirements: Restaurant sector responses across six tourist cities. International Journal of Tourism Research, 22(4), 507–517. https://doi.org/10.1002/jtr.2352 DOI: https://doi.org/10.1002/jtr.2352

Pietras-Mrozicka, M. (2018). Zmiany dotychczasowego stylu życia pod wpływem leczenia dietą bezglutenową w celiakii. Przyczynek do badań. Ekonomia, 23(4), 179–193. https://doi.org/10.19195/2084-4093.23.4.14 DOI: https://doi.org/10.19195/2084-4093.23.4.14

Regnerová, O., Šálková, D., & Varvažovská, P. (2016). The Availability of Food for a Gluten-free Diet and Possibilities at Dining Establishments. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 64(4), 1365–1372. https://doi.org/10.11118/actaun201664041365. DOI: https://doi.org/10.11118/actaun201664041365

Reichel, A., Fuchs, G., & Uriely, N. (2007). Perceived risk and the non-institutionalized tourist role: The case of Israeli student ex-backpackers. Journal of Travel Research, 46(2), 217–226, https://doi.org/10.1177/0047287507299580 DOI: https://doi.org/10.1177/0047287507299580

Różycki, P. (2022). Geneza i teoria turystyki (I). PWN. DOI: https://doi.org/10.53271/2022.082

Šálková, D., & Tichá, L. (2020). Food Intolerance and Customer Behavior Specifics as a Limiting Factor for Travelling. DETUROPE — The Central European Journal of Tourism and Regional Development, 12(1), 119–135. https://doi.org/10.32725/det.2020.007 DOI: https://doi.org/10.32725/det.2020.007

Stasiak, A. (2021). Turystyka społeczna w Polsce: Przewodnik dobrych praktyk: monografia naukowa. Polskie Towarzystwo Turystyczno-Krajoznawcze. Centralny Ośrodek Turystyki Górskiej PTTK. Oficyna Wydawnicza “Wierchy”.

Sverker, A., Hensing, G., & Hallert, C. (2005). ‘Controlled by food’ — lived experiences of coeliac disease. Journal of Human Nutrition and Dietetics, 18(3), 171–180. https://doi.org/10.1111/j.1365-277X.2005.00591.x DOI: https://doi.org/10.1111/j.1365-277X.2005.00591.x

Taşkin, B., & Savlak, N. (2021). Public awareness, knowledge and sensitivity towards celiac disease and gluten-free diet is insufficient: A survey from Turkey. Food Science and Technology, 41(1), 218–224. https://doi.org/10.1590/fst.07420 DOI: https://doi.org/10.1590/fst.07420

Towers, N., & Pratten, J. (2003). Managing special dietary needs for food allergies in the hospitality industry; a survey based on the Coeliac disorder. International Journal of Hospitality Management, 22(4), 341–351. https://doi.org/10.1016/S0278-4319(03)00066-5 DOI: https://doi.org/10.1016/S0278-4319(03)00066-5

Tudball, J., Smith, L., Ryan, K., Williamson, M., & Manias, E. (2015). Challenges to consumers travelling with multiple medicines. Journal of Pharmaceutical Health Services Research, 6(3), 127–132. https://doi.org/10.1111/jphs.12097 DOI: https://doi.org/10.1111/jphs.12097

Uysal, M., Berbekova, A., & Kim, H. (2020). Designing for Quality of life. Annals of Tourism Research, 83, 102944. https://doi.org/10.1016/j.annals.2020.102944 DOI: https://doi.org/10.1016/j.annals.2020.102944

Wattanacharoensil, W., & La-ornual, D. (2019). A systematic review of cognitive biases in tourist decisions. Tourism Management, 75, 353–369. https://doi.org/10.1016/j.tourman.2019.06.006 DOI: https://doi.org/10.1016/j.tourman.2019.06.006

Yeung, R.M., & Yee, W.M. (2020). Travel destination choice: does perception of food safety risk matter? British Food Journal, 122(6), 1919–1934, https://doi.org/10.1108/BFJ-09-2018-0631 DOI: https://doi.org/10.1108/BFJ-09-2018-0631

Yoo, C., Yeon, J., & Lee, S. (2022). Beyond “good company”: The mediating role of innovation in the corporate social responsibility and corporate firm performance relationship. International Journal of Contemporary Hospitality Management, 34(10), 3677–3696. https://doi.org/10.1108/IJCHM-10-2021-1288 DOI: https://doi.org/10.1108/IJCHM-10-2021-1288

Karolina Korbiel

https://orcid.org/0000-0001-5338-5862

Affiliation:

Wydział Turystyki i Rekreacji, Akademia Wychowania Fizycznego w Krakowie Poland