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

[LucyBMumsnet]

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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^

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

My DS has loads of friends with intolerances and allergies and has experimented with cooking to try and cater for them.

We’d appreciate a cookbook that is aimed at teens+ with simple recipes that are good in and of themselves and not just ‘sub this for this’ which can feel a bit second hand for them.

My main question is what to do in an allergic reaction situation, growing up I had first aid & the choking advice training, but if someone had a bad to severe allergic reaction I’m not sure if my response would be adequate.

Something similar to ads re stroke (FAST) or CPR maybe?

The last first aid event I was at I don’t remember even mentioning allergic reactions but that was a couple of years ago now so perhaps a protocol for allergic reactions is now included in first aid training.

My Daughter has a dairy allergy. We have been trying the milk ladder which was going well then 3 weeks in a reaction. How do we proceed? She has had ice cream and hot milk with no reaction then out of nowhere with no change a full blown tummy pain, diarhoea and unsettled behaviour.

If a child shows negative results on skin prick testing after previously being positive, are they very unlikely to suffer an IGE reaction with future consumption?

As legumes are a common allergen, is any work being done with the food industry to warn against the risk of pea and bean fibres being used in so many produces (in place mostly of wheat fibres) as legumes are generally not a highlighted allergen on ingredients. For example pea fibre may just appear as "vegetable fibre" on a list.

@virginpinkmartini

I think its really good you are trying to educate the public more about self preservation when it comes to allergens in restaurants. As someone who cooks for a living, it is extremely stressful when we are understaffed in the kitchen when its busy, and there are multiple orders on for people suffering from allergies. As you're aware, everything needs to be sanitised, cooked separately from the other allergens and prepared in a designated area with designated cutting boards, with rigorous handwashing and taken out separately. And as much as I do take it really seriously and am thorough with the protocols, I still have a feeling of worry because I would be devastated if I missed something in the mad rush and someone was hurt. There was a case in the news a couple of years ago, I wont mention which one out of respect for his family, but it involved a young lad sadly passing away because he was misinformed about a menu item not containing his particular allergen. This menu item was partly prepared in a central kitchen, and the cook in the kitchen did not realise it had already been marinaded. They now have to live with this for the rest of their life, knowing this young man died because of a very costly mistake. The young man was also without his epi-pen, so a lack of awareness all round. I think people should be aware that human error can and will happen when ordering out, whether it comes from some point in the supply chain, or a trainee who may not be as informed as they should be about allergens, or a freak accident of cross contamination. My question would be, should there be a basic agreement that if you go into a premises, you do so under the assumption that cross contamination may occur, and therefore those with very severe allergies should avoid eating out where possible to protect everyone involved. But I do realise that there can't just be 'Get out of jail free' cards given to establishments that give out wrong information/actively fail to avoid cross contamination without fear of being held accountable.

The trouble is that not everyone knows whether their allergy is severe or not. So, for example, should my daughter avoid eating out for the rest of her life because we've been told her next reaction might be severe? I understand where you are coming from, but the attitude that people with allergies shouldn't eat out makes me very angry. What sort of life would that be for my daughter? Its not her fault she has allergies. Do you honestly think she should miss out on going out for lunch with her friends, never going to a works Christmas do, never go to a party at a restaurant, never go to a wedding, never have a night out with friends, never be able to have a cream tea with her girlfriends, never have a dinner date, etc, etc ... It bothers me that you think my daughter shouldn't have any sort of social life just because its hard for you to cater for her in the kitchen. Imagine being told you could never eat out, and how isolated it would make you feel.I think we need to be inclusive to all in this world, however hard it is.

I agree that if you don't eat out, then you immediately isolate yourself from social activities. I'm isolated, I don't get out as much as other people do - because it's awkward to sit there and not eat or drink in a restaurant! Believe me, I've tried. So now, I find myself not getting invited at all, because it's just too difficult to accommodate me. Do you realise how many social activities involve food and drink? The middle class pride themselves on it - only the best olive oil, daaaahling (allergy, nope, not for me), try this gorgeous foccacia, sweetie (wheat, nope). Wine? (sulphites, nah). Awkward.
We really need to make it better out there - I despair for my daughter, what life is she going to have if you all agree that 'they' just have to stay home?

As a mother to a young son with multiple allergies, I find his legume allergies the trickiest to contend with when purchasing packaged products as they are not declared as allergens (other than peanut, to which he is not allergic).
We often turn to vegan products due to his dairy/egg allergies but many now contain pea protein (to which he is also IGE allergic).
As PPs have mentioned, more children are becoming allergic to legumes such as peas and lentils.
From being on many allergy discussion groups, it would seem legume allergies are now much more common than e.g. mustard or celery (both of which are currently declared). As allergy trends shift, will we start to see allergy labelling being updated?

As a follow up, is there any scope to include "Legumes" as a declared allergen?

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?

How unusual is an intolerance to acacia?

I have an odd reaction to dairy, which I'm not sure is an intolerance or allergy - not discussed with GP as it's not debilitating:

Milk - in anything but small quantities makes me feel very sick

Cream / ice cream - makes me very 'phlegmy' and a little wheezy, but not seriously so

Cheese (even cooked) - I go absolutely scarlet from the chest up and extremely hot to the touch

All subside relatively quickly, no digestive issues at all.

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?

I echo the concerns about knowing when a product has been reformulated and now contains different allergens. I have been caught out by this before.

I would also welcome better guidance for takeaways in particular. It seems as though chain restaurants have mainly solid training and guidance, but as someone coeliac with a milk allergy it cam be difficult to be assured of the same level of confidence in takeaways. It would be great to have more options.

I'm wondering when I should introduce peanuts to my DC 7,4 and 1? We have a family nut allergy DH and BIL-peanuts, cashews and pinenuts. I'd assumed that there was potential for this allergy to run in the family but HV just said to give it a go. The thing is there is never a good time for your kid to have a bad reaction and no idea how much to introduce.

Hi, we have an 8 month old diagnosed with a nut allergy identified from a skin prick test.

What are you doing to raise awareness of allergies and intolerances with GP/health visitors earlier?

I was repeatedly told it's teething/eczema, and not to change my diet or exclude anything. We were unable to get this diagnosed for about 5 months until I cried for a referral as they put it to me being a first time mum fretting and eventually us opting paying for private paediatrician appointments (as COVID appointment times was unknown).

Also, what advice would you give with intolerances for a baby under 1? Should the food item be fully avoided or should we build this up?

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.

Eggs and dairy products (including those which are lactose free) make my asthma worse. I think this is due to the casein in milk but why would eggs have this effect, please?

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"?

I would like to know if there is any reliable tests for food intolerance?

We took DS to a private clinic to have allergic blood tests for severe respiratory allergies and they were great but does it work the same with food intolerances that are slipping into allergy territory if I continue to consume that food.

Since I was 16 onwards I have gained a new and sudden allergy at least once a year and that frequency is increasing.
They do follow a pattern at least so it started with one type of poultry and has now included all forms of it and then was beginning to happen with eggs when I became vegan.

I also can't eat butter beans and last week had a warning 'attack' after consuming cannalini beans so I assume while beans will now follow.

It's a case of eating (something I always have happily eaten) and then 20 mins later I start shaking violently swinging between dripping with sweat to feeling like my skin in ice. I get in incredibly restless and then sleep (or pass out as it's mid sentence and uncontrollable) then the severe constant vomiting starts and when swallowing my own saliva is a no no because it comes back up until my stomach bleeds. Then after 3-4 hours of this the diarrhoea starts for an hour, then I'm so exhausted I back sleeping. When I wake up I feel like I've been hit by a truck, muscle cramps and flu like symptoms.

If I haven't been able to identify the food that did it, then next time I eat it I will have the same reaction but worse as my throat, cheeks and lips will start to swell so I feel tight chested but not enough do I can't breathe.

Drs always look at me baffled when I talk to them about it as if I'm exaggerating. I don't know if it's an allergy or intolerance or how to control it as said, it's foods I've previously eaten with no issues. I became terrified of eating for a while (but still dod eat very bland foods)

I'd like to be able to test to see if anything is flagging up as a real no no before i gain many more on my list of things I can't eat.

I have oral allergy syndrome, and when I was diagnosed 15 years ago I was told it was unlikely - despite the obviously alarming symptoms (throat swelling etc.) - to ever become truly dangerous, i.e. develop into anaphyalxis. It does seem, however, to be becoming more severe over time, e.g. I bought some 'almond flavour' coffee at Christmas expecting it to be artificial and spent all day unable to move properly due to crippling stomach pains shame as it tasted amazing!. My own fault for not reading the label properly.

My question is: In your experience, does OAS ever develop into something more serious? I have a close family member who has life-threatening allergies, and has been resuscitated more than once (thanks to some shocking food labelling), so I swing between feeling fairly confident that I can eat a small amount of a food I really like, washed down with plenty of water and an antihistamine, to thinking maybe I shouldn't tempt fate. Annoyingly, I react to most soft fruits, apples, pears, most nuts, some raw vegetables (used to get weals on my hands and arms when I worked in a kitchen) - a lot of food that is really tasty.

I have Oral Allergy Syndrome, which has developed in recent years and I have read is common in people who are allergic to tree pollen, particularly birch. I find that there is very little awareness of this allergy - when I first mentioned the symptoms to my GP he wasn't really interested, and if I mention it to other health professionals they don't seem to have heard of it.

I try to avoid the triggers as much as possible, (especially raw fruit and some nuts) but I find I can react to processed food without being able to identify which ingredient is causing it. The symptoms are itchy and swollen mouth and lips, as well as irritated hands if I am preparing raw fruit and vegetables.

Like AdventureIsWaiting I am concerned whether it could develop into something more serious and I wonder why so few health workers seem to know about it.

Have more food allergies developed over time? Why is this? I'm in my early 50s and I'm sure when I grew up there were occasional allergies but nothing like the number there are these days.

I've started developing eczema round my eyes in my 40s, how likely is it that this is a new food allergy or is it more likely to be something non-diet related triggering this?

I’ve recently been diagnosed with an allergy to hazelnuts. Symptoms were itchy and painful tongue. I’m 37 and haven’t had allergies before. Macadamia nuts are also a trigger but aren’t included in NHS testing suite. I’ve excluded all tree nuts from my diet to be on the safe side as am now pregnant, but the advice from the GP was unclear on whether to avoid all nuts or just those I am allergic to in the long term? Would be grateful if anyone know what I should do!