Six studies were evaluated regarding education about foodborne illness in people with HIV infection. One narrative review concluded that people with HIV infection are more susceptible to foodborne illness. Two studies reported confusion and lack of knowledge regarding food safety. Two studies evaluating home-delivered meals programs for people with HIV infection report strong adherence to food safety guidelines in the preparation and delivery of meals. One study evaluating a program that included a component of foodborne illness education demonstrated a decrease in the number of symptoms and eating difficulties in people with HIV infection.

• Grade I means there is Good/Strong evidence supporting the statement;
• Grade II is Fair;
• Grade III is Limited/Weak;
• Grade IV is Expert Opinion Only;
• Grade V is Not Assignable.
• High (A) means we are very confident that the true effect lies close to that of the estimate of the effect;
• Moderate (B) means we are moderately confident in the effect estimate;
• Low (C) means our confidence in the effect estimate is limited;
• Very Low (D) means we have very little confidence in the effect estimate.
• Ungraded means a grade is not assignable.