Ask the Food Standards Agency experts your questions about food allergies and intolerances - £200 voucher to be won

[LucyBMumsnet]

Your questions have now been answered and we are no longer taking new comments on this thread

Over the last year, many of us have indulged in more takeaways than ever before. While takeaways are a well deserved treat, we should always be mindful of the precautions we need to take when ordering food, especially if someone in the group has a food allergy.

Research shows that 18 - 21 year olds are at a higher risk of experiencing food allergy incidents.* While they may feel more confident about managing their food allergy, they could be less likely to tell a business about this allergy if they had eaten at the premises before, as they feel ‘safe’.

With this in mind the Food Standards Agency is bringing in a panel of experts to answer your questions about food allergies and intolerances, and help you to equip your children to be takeaway safe.

Whether you’d like to know the difference between a food allergy and intolerance, find out tips for helping your children order safely, or hear why it’s important to always speak directly to the restaurant each time you order food, the Food Standards Agency experts will be online on 10th March to answer your questions.

Here’s what the Food Standards Agency has to say: “Our research has revealed that young people are eating takeaways more often than before lockdown. With eating in being the new eating out, it is vital that young people with food allergies and their friends remember to speak to the restaurant every time they make an order. Even if it’s a meal they’ve eaten before, because ingredients, recipes and staff can change. That’s why we’re launching our #SpeakUpForAllergies campaign. We’re working with Mumsnet to provide parents with advice on food allergies – particularly around how to support 18 to 21 year olds, who we know from our research are at higher risk of experiencing food allergy incidents.*”

Want to know who will be responding to your questions and comments? Find out more about the Food Standards Agency’s experts below:

Arvind Thandi, Team Leader – Food Hypersensitivity, Food Standards Agency
Arvind works in the Food Hypersensitivity policy team in the FSA, on projects aiming to improve the quality of life for people with food allergies and intolerances.

Sarah Baker, Campaign Manager - Anaphylaxis Campaign
Sarah is a health professional with over 40 years of experience working in the NHS. Sarah has been leading the Anaphylaxis Campaign campaigns working closely with the information team and will provide insight into the development and impact of these today.

Holly Shaw, Clinical Nurse Advisor - Allergy UK
Holly is a Clinical Nurse Advisor in the allergy speciality. She has 19 years nursing experience including a Certificate in Allergy Nursing from the University of South Australia. Holly is also a member of the British Society of Clinical Allergy and Immunology.

All who post a question on this thread will be entered into a prize draw where one MNer will win a £200 voucher for the store of their choice (from a list).

Thanks and good luck!

MNHQ

Insight Terms and Conditions apply

*^www.food.gov.uk/research/research-projects/the-covid-19-consumer-research^

[LucyBMumsnet]

Thanks to everyone who posted a question for the panel of experts to answer. The winner of the prize draw is @Olinguito- congratulations!

[lovemyflipflops]

What training should staff have in answering questions about additives in our takeaways, my local takeaways have the generic notice 'if you have a food intolerance please ask a member of staff for advice'
Is this training checked as part of the 'scores on the doors' test performed by local authorities ? I would like some assurance than my son's nut allergy can be taken seriously by takeaway staff, and I can get the correct information.

[Hollbeach]

Why are food allergies and intolerances so prevelant now? In the past it seemed only a few people who had extreme reactions, now it seems most people are intolerant to something!

[alwaysataldi]

Hello, my question would be, do you think there will ever be an injection/implant to help with severe allergies to prevent anaphylactic shock ?

[MissingTheMoonlight]

Thank you for these answers and @mumsnet for hosting this thread. Such an important area that needs open discussion and transparency.

[TellMeItsNotTrue]

Thankyou @FSAExpertPanel for your advice

[FSAExpertPanel]

Thank you all for your questions. We hope that our answers have taught you something new about food allergies and will inspire you to talk to your children to be takeaway safe. If you have additional questions or comments, you can post them on this thread.

Allergy UK has a Helpline that is free to call 01322 619898 Monday - Friday 9-5pm.

• Arvind, Holly and Sarah

[FSAExpertPanel]

@MuddyWalks

Not an allergy or an intolerance but hopefully still allowed.

Coeliac disease seems the poor relation when it comes to eating out.

Restaurants don't understand the importance of avoiding even the tiniest crumb of gluten for those with Coeliac disease and seem to think it is either a fad diet or an allergy/intolerance.

Often food listed as gluten free is actually May Contain when you read the small print, and therefore obviously unsuitable for Coeliacs.

My question is:
Why is food that May Contain gluten able to be advertised as gluten free? This food will most likely make someone with Coeliac disease severely ill.

For people reading this with no knowledge of Coeliac disease it is a multi-systemic auto-immune disease. Eating even the tiniest crumb of gluten makes my son very ill for seven days and incapacitated for 4. He will have diarrhoea and vomiting like the worse Norovirus and abdominal pain so bad he can't think of anything else. He also gets a blinding headache and feels washed out like he has flu. Ingesting gluten causes his immune system to attack his body, mainly his gut but other areas too.
Undiagnosed Coeliac sufferers are often very anaemic, get mouth ulcers and have varying gut symptoms and abdominal pain. They are often misdiagnosed Irritable Bowel Syndrome for many years before receiving their correct diagnosis. Some have neurological symptoms like pins and needles.
Children with Coeliac disease are often short, underweight with bloated abdomens. Adults can be of normal weight.

Hi @MuddyWalks,

The FSA’s work is aiming to improve the quality of life for all people with food hypersensitivity including people with coeliac disease. We hope our work will encourage greater understanding among food businesses and the general public.

When a food business chooses to make a ‘gluten-free’ claim for a food product, they need to have controls in place to substantiate such a claim and the foods need to meet certain compositional requirements, in relation to the levels of gluten.

The EU regulation 828/2014, which has been transferred into UK law, requires that the claim ‘gluten-free’ is only used in relation to food where the level of gluten is 20mg/kg or less. This could be done by using cereals that do not contain gluten instead, or through reducing the levels of gluten. (We are aware of manufacturers that provide products with ‘gluten-free’ claims who actively manage gluten to 10mg/kg or lower to ensure that the 20mg/kg limit is not breached.)
The term ‘gluten-free’ is used to indicate a level of gluten that is considered, based on scientific information, to be safe for consumption by those with coeliac disease. It is considered that ‘gluten-free’ products that meet the levels set out in legislation can be tolerated by the vast majority of people with coeliac disease.

If you think a product has been incorrectly labelled ‘gluten-free’ you should report this to the local authority where the business is based. You can find out what local authority to contact using this link: www.food.gov.uk/contact/consumers/find-details/contact-a-local-food-safety-team

• Arvind

[FSAExpertPanel]

@Knotanothernut

Some restaurant chains have now said they are unable to cater for customers with allergies during Covid? Surely allergy contamination is as important as food hygiene?

Food labelling could be much better. Standardisation eg some in bold, others in caps... why is consistency not required? Used to be much clearer. Also I often have to use a magnifying glass to read allergy warnings on some items as the font size is miniscule and often in folds of packaging. Could may contain and factory produces type messaging be put with the ingredients and not often hidden away elsewhere on packaging? So many times people have bought things for us that have no allergens in the ingredients, but they miss the other warnings as they are sited far apart from the ingredients on the item.

It should be mandatory for manufacturers to list 'may contains' - these should be genuine and not as a cover up catch all to protect retailers/producers. I have seen ridiculous may contain warnings (covering all 14 major allergens) on things like fresh lettuce and a bunch of roses at Sainsbury's. It's lazy. Also all online retailers should be required to ensure their online product info ingredients and may contains are accurate for every food product. Can the FSA look to tighten this?

Could it be a legal requirement to break down nut warnings further? My child is allergic to all tree nuts except almonds and we have been instructed to actively eat those now but it is impossible to find almond only products without general warnings about 'may contain nuts' or produced in a factory that handles nuts. Consumers with peanut and tree nut allergies cannot make an informed choice whether in restaurants or off the shelf. Contains nuts is a catch all used everywhere.

Would be so much easier in these categories if we were told which nuts.. eg may contain almonds and walnuts due to manufacturing methods etc. Onus is always on the parents/allergic individual to ring up/email manufacturers and much of the time you get conflicting information from customer service.

FSA product recall messages...would be great to have an actual image of the product not just words please? Surely retailers and manufacturers can provide you with that?

Might there be the possibility of having some kind of retail scheme that restaurants etc that are allergy aware/friendly can apply for accreditation for and which allergy sufferers know will take their needs seriously? Like the food hygiene stars system but specifically for allergy?

Should restaurants be required to have a printed list of ingredients and allergens for their food rather than being able to verbally respond to queries about allergens in their meals?

Why are cosmetics and health care products not required to list ingredients and warnings in English. Everything is in
Latin - eg almond oil, peanut oil, sesame etc. Same with makeup, toothpaste, soaps etc. Very tricky for teens and adults.

Also medicines.... last time I checked, Nurofen for children chewable tablets has a 'not suitable for peanut / soya sufferers' hidden in small print on the information sheet within the box, nothing is visible on the box itself. So you have to buy it to find this out. Even the pharmacist was unaware when I enquired about the safety of this product for a nut allergic child, until we opened a box and found the warning hidden away in tiny print.

Should Epipens be available everywhere like defibrillators?

Should everyone be able to buy AAIs over the counter in the UK like you can in Europe? I bought several in Spain on holiday previously. Absolutely no issues and like buying paracetamol. With GPs restricting supply to allergy sufferers, such access would be very welcome. Many teens forget to take them out, but could be much safer if, on realising they had forgotten, could head to Boots for example, and buy one at a sensible price?

Thank you!

Hi @Knotanothernut,

In regards to product recall messages, when the FSA issues a product recall, it is commonplace to have an image of the product alongside the notice. These can be seen on the ‘Customer Notice’ issued by the company which can be found on the FSA’s own notification of the recall.

The link provided here gives you a list of alerts we have issued. When you click on an individual alert you will see on the page a link to a ‘Customer Notice’ (as a PDF). When you click on this PDF link you will see a photograph of the product.

• Arvind

[FSAExpertPanel]

@MrsLeclerc

What’s the difference between lactose intolerance and a dairy allergy?
Dairy products have always made me feel very sick but I’ve never had it investigated as I just avoid those foods.

Also is there any way to tell what type of pollen is causing our hayfever? Or is it a matter of checking what pollen level is highest on the day we suffer?

Hi @MrsLeclerc,

Foods are made up of carbohydrates, fats, nutrients, proteins and other naturally occurring substances which add flavour and smell to food, but they can also be the culprit for triggering symptoms in some people. Lactose is a sugar and a lactose intolerance is not driven by the immune system where as a cows milk protein allergy is a reaction to the protein in the food and is driven by the immune system.

Lactose intolerance is an enzyme deficiency, which occurs when people are born with, or develop, insufficient lactase enzymes to digest lactose in cow’s milk and other dairy products. This can result in bloating, gas/flatulence, stomach upset and diarrhoea after having dairy products. This condition is uncomfortable but not dangerous and does not cause rashes or anaphylaxis. Diagnosis is by temporary elimination of lactose containing foods and reintroduction.

Cow's Milk Allergy (also known as Cow's Milk Protein Allergy or CMPA) is an abnormal response by the body’s immune system in which proteins in the cow’s milk are recognised as a potential threat. This can cause the immune system to be 'sensitised'. When this happens, there is the potential that when cow's milk is consumed the immune system remembers this protein and may react to it by producing allergic symptoms.

If you are avoiding dairy products it is important that you are getting adequate amounts of calcium from other sources. More information can be found here. Vitamin D helps the absorption of calcium and 10mcg is recommended for the whole population.

The time of year your hay fever symptoms start can be a clue; tree pollen starts in early spring. The most common cause of hay fever for the majority of people with hay fever is grass pollen. Pollen calendars are a good way to be informed on what trees or grasses are producing pollen at certain times of the year. Pollen App’s and websites are a good way of knowing what the pollen counts are in your local area and can help you with planning activities and when to start to taking your hay fever medication:
www.worcester.ac.uk/about/academic-schools/school-of-science-and-the-environment/science-and-the-environment-research/national-pollen-and-aerobiology-research-unit/home.aspx
www.metoffice.gov.uk/weather/warnings-and-advice/seasonal-advice/health-wellbeing/pollen

• Holly

[FSAExpertPanel]

@PerspicaciousGreen

I have a food intolerance to alliums and mildly to dairy. I can eat a bit of both (e.g. a drizzle of garlic oil) but too much gives me terrible stomach issues. I've read that if, in a restaurant, you say you're allergic to something, the staff have to do a whole lot of cleaning in the kitchen and use fresh knives and chopping boards and everything. I really don't need that level of cleanliness and separation, but I do want to ask about the ingredients in dishes that often aren't listed fully on the menu.

What's the best way to do this and get the genuine full list without causing too much trouble for the restaurant and making them think "allergy"?

Hi @PerspicaciousGreen,

It is never too much trouble to ask if the ingredient that you have an allergy or an intolerance to is included in a product. The safest course of action is to always have an honest and open dialogue with staff when you are in the restaurant, or over the phone when you order a takeaway. Food businesses should provide you with information on allergens in the food they sell.

If you have any doubt about a business, or if the information you need cannot be provided, do not eat with the business and consider ordering elsewhere. A food business is not obligated to provide alternative meal choices for anyone with a dietary requirement, however, where a food business has agreed to provide you with a meal, it must be of the nature and substance demanded – so if they’ve promised you a food will not contain an allergen that should be the case.

• Arvind

[FSAExpertPanel]

@TellMeItsNotTrue

How is it best to inform a restaurant of a dairy allergy, with the new vegan ranges I worry that a pizza could be sent with normal cheese rather than vegan and its not immediately obvious

We tend to go for foods that are obviously dairy free, but he wants to eat pizza etc like his friends now and I'm torn between letting him have that chance and embracing the new options, and worrying that it may not be obvious if a mistake is made

Hi @TellMeItsNotTrue,

The best way to inform a restaurant of your allergy is to speak directly to them (given current restrictions that will mean calling them up before you order food). That’s the message at the heart of our new campaign ‘Speak Up For Allergies’. This will ensure that a restaurant has understood your allergy and is providing you with food that does not contain the allergen(s) that affect you.

When you dine out or order a takeaway, the restaurant or café must provide you with allergen information. This could be, for example, allergen information provided on a menu or a prompt explaining how you can obtain this information. When food businesses sell takeaway food over the telephone or through a website, they should ensure mandatory allergen information is accurate and is available to the consumer before the purchase is concluded and at the point of delivery.

• Arvind

[FSAExpertPanel]

@MissingTheMoonlight

As mentioned by *@Purplelaws*, we had a very bad experience with our GP. Despite all of the signs of cmpa from early on (constant spit up and diarrhoea, severe eczema, blood and mucus in stool), I was repeatedly told it couldn't possibly be a dairy allergy as I was exclusively breastfeeding. I told my GP I had cut dairy from my diet and she said there was no need and to start eating it again. It took an anaphylactic reaction at 6 months to get anyone to listen.
Awareness within the general public as well as the NHS (from my experience) is lacking and this must be addressed so allergy parents feel better supported.

Hi @MissingtheMoonlight,

We know from listening to parents that you are not alone in your experience and from our own research conducted by Allergy UK, it is not unusual for parents with a baby with a suspected food allergy to visit the GP multiple times and gain inconsistent advice before a diagnosis is made. This experience and journey can feel frightening and be frustrating for families.

Cow’s milk allergy is a complexed type of food allergy, that has a broad set of symptoms that can be further confused as these may also be seen in other common childhood conditions.

More information including on symptoms can be found here.

There are guidelines to support Health Care Professionals in the diagnosis and management of food allergy: www.nice.org.uk/Guidance/CG116 and also, iMAP guidelines for milk allergy in Primary Care www.allergyuk.org/health-professionals/mapguideline.

Allergy UK is committed to raising awareness of cow’s milk allergy and supports parents who contact our helpline by providing best practice advice and information, including support from our in house clinical team where needed. We also provide high quality allergy education to Health Care Professionals with the aim to increase knowledge and understanding of allergic disease to help improve patient outcomes.

An example of the type of work we do to raise awareness amongst the health care professional community includes delivering a series of allergy masterclasses. In February, a webinar for over 300 Health Care Professionals was delivered on Paediatric allergy which included sessions on Cow’s milk allergy.

Allergy UK has a Helpline that is free to call 01322 619898 Monday-Friday 9-5pm.

• Holly

[FSAExpertPanel]

@BristolMum96

Can allergies change over time? My child had a severe dairy allergy as a baby but seems to have hardly any bother since, albeit with smaller amounts.

Hi @BristolMum96,

In the vast majority of cases, all types of cow’s milk allergy are outgrown during childhood. The speed with which this happens varies, so the question of when milk can be reintroduced into the diet will need to be assessed by your healthcare professionals. Delayed onset non-IgE allergy will usually be outgrown more rapidly than immediate onset IgE allergy.

The most recent evidence suggests that approximately half of children with immediate onset milk allergy will outgrow it by five years of age.

After that, it can still be outgrown but a few children will carry their milk allergy into adult life. Immediate onset milk allergy is more likely to persist in a child in the following cases:

• The initial or subsequent reactions were severe
• The child reacts to even baked milk products
• The positive allergy skin prick tests or the blood tests are in the higher ranges
• There are other food allergies present, most commonly egg allergy
• The child goes on to show other allergies such as asthma or allergic rhinitis (for example, triggered by dust mite/pets/grass pollens).

For more information see the Anaphylaxis Campaign Cow’s Milk Allergy Factsheet here

• Sarah

[FSAExpertPanel]

@OUB1974

Do you think there could me more consistency with "may contain" labellings?

I am happy to feed my peanut allergic son food that has been made in a factory where peanuts are handled. I'm don't want him to eat good that has been prepared on the same machinery though. However there is no way to tell the difference with may contains (there may be no risk at all and it's a just in case).

I also get annoyed with nut labelling as he is not allergic to tree nuts and sometimes manufacturers use nuts to mean peanuts as well and I have to contact them to find out what they mean.

Do you think there should be a legal standardised approach to may contain labelling?

Hi @OUB1974,

The FSA recognises that lots of businesses are using ‘may contain’ labelling (also known as ‘precautionary allergen labelling’) and that there are variations in how it is used. The use of ‘may contain’ should not be done as a blanket disclaimer and should only be done when there is a real risk that an allergen could be in a food unintentionally.

A business should only use such labelling after they have completed a thorough risk assessment that shows that a product could expose those with allergies to a significant risk of experiencing an allergic reaction. We do advise that those with allergies do not consume products with this type of label, where it indicates the potential presence of a food they are allergic to.

We are carrying out work on this type of labelling this year to understand what both consumers and businesses think about it, for example, how useful it is and how it might be improved.

• Arvind

[FSAExpertPanel]

@Summergarden

What age do food allergies usually manifest and what sort of symptoms should a parent look out for?

Hi @Summergarden,

It’s worth noting this is a clinical question and so you should seek personalised advice from your GP if you’re worried about your child developing food allergies. There is no specific age that food allergy develops. It is more common for allergies to develop in infancy, but food allergy can develop in adulthood too.

General advice is that when parents start introducing solid foods to their baby, usually at around 6 months, they should introduce the foods that can trigger allergic reactions one at a time and in very small amounts and look out for any symptoms of an allergic reaction. Certain food allergies (such as egg, soya and milk) are common in infants under three. Other foods which can trigger allergic reactions include tree nuts, peanuts, shellfish, fish, gluten containing foods (such as wheat, barely or rye), and seeds (such as sesame or lupin).

Symptoms of food allergy occur immediately within minutes of eating the food that has triggered it. These can include: itchy red skin rash, hives, sneezing or runny nose, watery, red or itchy eyes, itchy ears, swollen tongue, lips or throat, vomiting and diarrhoea. In more severe cases symptoms include wheezing, shortness of breath, breathing difficulty, a cough or trouble swallowing.

Sometimes symptoms can take up to two hours to arise so this should be taken into account. If you notice symptoms of a severe allergic food reaction (anaphylaxis), which can be life-threatening, call 999 and get medical help immediately.

If you have a family history of atopic conditions such as food allergy, asthma, hay fever or eczema, or if your baby has asthma or eczema, you should be extra vigilant and consult your GP. These conditions can increase the risk of your baby developing food allergies.

If you would like more information some useful resources include:
www.nhs.uk/start4life/weaning/safe-weaning/
www.allergyuk.org/assets/000/002/342/Weaning_%E2%80%93_Introducing_your_baby_to_solids_original.pdf?1547805087
www.nhs.uk/conditions/food-allergy/
www.nhs.uk/conditions/anaphylaxis/

• Arvind

[FSAExpertPanel]

@ShakeaHettyFeather

What tests are done to diagnose an allergy on the NHS, and which other tests are scientifically valid and which are a load of old cobblers?

Hi @ShakeaHettyFeather,

If you are concerned that you or your child may have a food allergy it is important to discuss this with a Health Care Professional, this will usually be your GP. If a food allergy is suspected, your GP may arrange for some allergy testing and/or make a referral to an allergy service for further investigation. Specialist allergy tests are only recommended for people who have had immediate allergies (IgE mediated reactions). There are no clinical tests for Non IgE mediated reactions). More information can be found here.

Several misleading tests have been promoted for diagnosing food allergy, without any research or evidence to support their validity. These tests should be avoided as they can be misleading and there is often no follow up or advice offered after the testing. The consequences of this may lead to multiple food groups being excluded which can have consequences on growth and development and also delays getting an accurate diagnosis and the appropriate treatment and management of food allergy.

The following are unorthodox forms of testing:

• Cytotoxic food testing
• Vega testing
• Kinesiology
• Iridology
• Alcat testing
• Hair analysis
• IgG food antibody testing

• Holly

[FSAExpertPanel]

@Quietvoiceplease

Really helpful thread, thanks.
My question is about how you know whether you have an intolerance or an allergy? What's the best thing initially to do if you think your child has a (non-life threatening) reaction to certain foods?

Hi @Quietvoiceplease,

Allergies are inappropriate or exaggerated reactions of the immune system to substances that, in the majority of people, cause no symptoms. The first stage of allergy is sensitisation – where a person is exposed to a food or substance, and their immune system registers it as a potential threat. In some of those people, but not all, a future exposure to that food or substance will cause an allergic reaction. An allergic reaction can range from mild symptoms such as skin rashes or upset stomach, to the most severe symptoms such as difficulty breathing and drop in blood pressure. This is known as anaphylaxis which can be life threatening.

An intolerance typically involves difficulty digesting foods that may cause uncomfortable symptoms such as gas and bloating but does not involve an exaggerated reaction of the immune system and is not usually life-threatening.

If you suspect your child may have an allergy you should consult your GP for further guidance or a referral to an allergy specialist if needed.

• Sarah

[FSAExpertPanel]

@Tenohfour

Is food intolerance and allergy awareness part of mandatory hygiene training for restaurant staff? In my younger years working in hospitality I was never made aware of the dangers or how serious food allergies could be. I am now very aware of the dangers but am very concerned that casual/part-time/temporary staff may be unaware and pose an unintentional but very real risk.

Hi @Tenohfour,

Food businesses must ensure that all their staff receive instruction and/or training in food safety, including allergens, appropriate to their specific work duties. This applies to all staff and includes part time, temporary and staff provided via agencies. Any training or instruction provided should ensure that food handlers have sufficient knowledge and competence to handle food safely and to provide accurate allergen information to customers. Training should be directly related to daily work activities, including the allergen risks associated with the food that they handle. There is no frequency set out in legislation for training and it is up to each business to decide when their staff require refresher training.

Our online training on food allergy and intolerance is free and we encourage food businesses and others to make use of it. The training is available at: allergytraining.food.gov.uk

• Arvind

[FSAExpertPanel]

@Graffitiqueen

It's very common for restaurants to try to serve my DC with allergies gluten free foods even though that's not one of their allergies. There seems to be very poor understanding of allergies in many leaves we have eaten. Is there a need for more training for restaurant staff?

Hi @Graffitiqueen,

Recent research we’ve conducted shows that there has been a significant improvement in the provision of allergen information by businesses since certain food information regulations (including rules on allergens) came into force in 2014. However, we know that awareness among staff working in food businesses and the general public could be improved, which is why the FSA has launched our ‘Speak Up For Allergies’ campaign and why we’ve made tackling food hypersensitivity a top priority. We’re also promoting new allergen labelling changes coming into force from 1st October this year for ‘prepacked for direct sale’ food (that is food that is packaged at the same site it is sold from).

Restaurant staff must have an appropriate level of allergen training in relation to their role and the nature of the business they’re working in. The food business operator is responsible for this. The FSA recently revised our online allergen and intolerance training – this is a free online food safety course available to businesses and anyone who is interested in expanding their knowledge of food hygiene and food standards. This has had a fantastic take up so far and is available at: allergytraining.food.gov.uk/

• Arvind

[FSAExpertPanel]

@Sarah84848484

How can I help my child avoid the bad hay fever and dust intolerances both my and my husband get?

Hi @Sarah84848484,

The tendency to develop allergies does run in families although each family member can be affected differently. A child whose parents have one or more types of allergy is at an increased likelihood of developing an allergy.

Observe your child for symptoms after exposure to pollen and house dust mite, if they become symptomatic after exposure with symptoms such as a runny or blocked nose, an itch, sneeze or wheeze discuss with your GP.

Useful information on pollen and house dust mite avoidance can be found on the Allergy UK website at //www.allergyuk.org.

• Holly

[FSAExpertPanel]

@Thack

Great panel MN, thanks for hosting!

I'm due my first baby next month. Is there any foods that I should expose to baby at a young age to reduce the risk of allergy? Or conversely, anything to avoid?

Hi @Thack,

From around six months of age (but not before four months), introduce complementary foods (solids) including foods known to cause food allergies, alongside continued breastfeeding.

You may wish to introduce commonly allergenic foods one at a time and in small amounts so that you can spot any reactions. These can be introduced alongside other foods, once weaning is established, from around six months of age.

These commonly allergenic foods are:

• Cows’ milk (in cooking or mixed with food)
• Eggs (eggs without a red lion stamp should not be eaten raw or lightly cooked)
• Foods that contain gluten, including wheat, barley and rye
• Nuts and peanuts (serve them crushed, ground or as a nut butter)
• Seeds (serve them crushed or ground or as tahini)
• Soya
• Fish
• Shellfish (don’t serve raw or lightly cooked

For more information see the Anaphylaxis Campaign Infant Weaning Guidance here

• Sarah

[FSAExpertPanel]

@GooodMythicalMorning

I've noticee when ordering online that a lot of the time its fairly clear if something is vegetarian or vegan but not very clear about allergies, are you putting in place any rules about making it clearer whether something contains nuts/dairy/egg for example? My friend has allergies and a lot of the time we can't order online because there isn't even an ingredients list to read.

Hi @GooodMythicalMorning,

In the FSA’s current campaign ‘Speak Up For Allergies’ we are encouraging those with allergies (and their friends and family) to directly call a restaurant when ordering to tell them about the allergy and to check an allergen is not present in the food you are ordering. You shouldn’t rely on filling in an online message box, and as you say, often allergens are not clearly listed on websites.

Food businesses must ensure that when they sell takeaway food (that is ‘non-prepacked’ food) over the telephone or through a website they should ensure mandatory allergen information is accurate and is available to the consumer:

• before the purchase is concluded; and
• at the point of delivery.

In distance sales involving a third party ‘broker’ (such as JustEat, UberEats or Deliveroo) the third party and the food business must work together to ensure that the required allergen information is provided and that the consumer is clear on how to obtain the allergen information (both before the purchase is concluded and at the point of delivery). The business preparing the food will be best placed to know the allergen content and is therefore ultimately responsible for the allergen information given to the consumer.

If you think a food business is not providing full and correct allergen information you should report this to the relevant local authority. You can contact them using this link: www.food.gov.uk/contact/consumers/find-details/contact-a-local-food-safety-team

• Arvind

[FSAExpertPanel]

@Mayab93

Hey my youngest is 6 months and has had on going issues with a milk intolerance/ allergy we are waiting to see a paediatrician. A few days ago she had egg (scrambled ) for the first time and had a reaction very red blotches within minutes of eating.
As we are weaning and her drs appointment is a good few weeks away is there any foods you suggest avoiding / introducing before we are seen? Apprehensive about trying mew foods after the egg reaction! I’ve never had to deal with allergies before as my 3 year old is fine with everything 🙈
Thanks 🙏

Hi @Mayab93,

Eggs are one of the most common allergy-causing foods for babies. It is often the less well-cooked forms of egg e.g., scrambled egg that are not tolerated and lead to allergic symptoms.

A red rash soon after eating egg can be a symptom of IgE mediated food allergy, in this case avoid egg and all egg containing foods (checking ingredients lists on food products for the presence of egg on the food label which will be emphasised in bold) until you have had your specialist appointment and discussed this further. Introducing other new foods one at a time, on a day that your baby is well, and can be observed e.g. not going to childcare as per the guidance below can help to progress weaning whilst waiting for a specialist appointment.

A useful guide for parents on infant feeding can be found here.

• Holly

[FSAExpertPanel]

@Asuwere

At what age are most food allergies discovered/diagnosed? How likely is it to develop a new food allergy as an adult?

Hi @Asuwere,

Around 5-8% of children have a food allergy in the UK with milk and egg allergies being commonly diagnosed in early childhood. Many children will outgrow these allergies and around 1-2% of adults in the UK have food allergies. It is possible to develop new food allergies in adulthood.

• Sarah