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^

[OnlyTeaForMe]

@TitsalinaBumSquash Do you have an epipen? Some of those are potentially dangerous symptoms. Please go back to your GP.
It may also be worth taking an antihistamine (for food allergies) the minute you begin to experience any symptoms - I find this can head off the worst and stop them developing.

My Q is: Can the onset of new allergies be related to menopause?
Since peri-menopause I've developed a number of allergies and intolerances, but GPs seem disinterested.

[Teaspoon74]

2 from me:

When pregnant I experienced an anaphylactic reaction to a Pret A Manger sandwich which resulted in me bing rushed to The NICU at Tommy's to check myself and baby were ok. Pret subsequently admitted to a contamination at their suppliers and bout em a £250 changing bag to say sorry. What should they have done/ what could I have done?

Secondly, a number of local take always/restaurants are unable to answer basic allergy questions and recommend not ordering if your have an allergy, rather than being able to say that allergens are present. What is the legal position/ what are they required to know/share, and what action can/should be taken and by whom if they are unable or unwilling to provide allergen info?

[ElephantsNest]

Are there plans to review the 14 allergens that must be declared to ensure that they better represent the food allergies that are most prevalent in the UK?

I am a volunteer cook and I come across quite a lot of allergies / intolerances to milk products, gluten based foods, nuts, shellfish and eggs, but the rest seem rarer, such as allergies to strawberries and kiwi fruit. In five years I have only come across lupin as an ingredient in one food item. I think it was in some tempeh, hardly a mainstream item.

[LarsErickssong]

@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"?

I would like to know this too. I'm lactose intolerant and have made the mistake of say asking for a pizza without cheese and when asked why I've told them it's because I'm lactose intolerant but then I'm told I can't have it as the base has milk in it or something. I know a tiny bit of milk in a pizza base isn't going to make me ill, so I've taken to just not mentioning it when I go to restaurants.
I understand why they do this as they don't want me to get ill and turn around and make a complaint but if there was a way around this e.g. more education on different severity's of intolerances and allergies (and that for example you can still be ok with some types of dairy when lactose intolerant) that would be great.

[OUB1974]

Definitely @LarsErickssong. It's annoying when restaurants don't know anything at all...but almost as annoying when they think they know better than you!

A restaurant once refused to serve me a barbeque sauce on some chicken as it was a may contain for milk. I'm not allergic myself, but breastfeeding an allergic child and both of us eat may contains for milk anyway. I explained this, plus that we would happily eat the (bottled) sauce at home, and that actually, their whole menu was a may contain anyway by the same standards as they used milk products in their kitchen. It was only when we said we'd eat somewhere else they gave in. Nothing worse than having a boring old jacket potato with beans when there's something delicious on the menu that you're sure you could have had if they had better information!

[Snowjive2]

Is the fact that 18-21 year olds are at higher risk of food allergy incidents linked to the fact that young people of this age are often engaged in sport and fitness activities and consume products marketed as providing extra protein? I have a son in this age group who is allergic to legumes (peanut, chickpea, green pea). Pea protein is cheap and seems to be used more and more often in “fitness” drinks, bars, etc in place of milk-derived protein. As a previous poster mentioned, pea protein is often not clearly identified as an ingredient - will the FSA introduce changes to require this?

[Lovingspring]

Is gluten free an allergy or intolerance?

[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?

[SushiYum]

I am sick of people thinking gluten intolerance is simply feeling a little bloated after eating a heavy carb and high sodium meal. I am sick of people saying they’re on a “low gluten” diet. Gluten caused disruption to my life as I physically couldn’t move as I was in so much pain.

Years ago, my blood test came back inconclusive for Coeliac disease despite my symptoms. Possibly because I was advised by a GP to avoid gluten before I did the test as my symptoms caused too much pain and disruption to my life. I was in my teens when my symptoms started, and I finally went gluten free in my late teens.

My stomach would bloat out so much that I looked 8 months pregnant (very noticeable as I’ve always had a flat stomach). Tummy would be solid. I would be in so much agony I would scream. This would go on for hours and I would be very fatigued and nauseous the following day. If I get these symptoms, then I know I have accidentally consumed gluten.

I hope the panel can help dispel some myths!

[HotToddyColdSauvignon]

Why do you feel there is a higher number of people developing intolerances these days - is it just because we are better at testing for it?, or do you think current work we live in is creating this?

[ailsasheldon]

My son Recently had a severe reaction to walnuts age 13. What is the likelihood of him growing out of this please?

[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.

[Tomnooktoldmeto]

I’m an oat sensitive coeliac as are approx 5% of all coeliacs so why are oats not highlighted on gluten free food as potential sources of ‘gluten’ so we can identify easily if a supposedly coeliac safe food contains them

[gleegeek]

I am definitely very allergic to kiwi and sesame. After skin prick tests I had a very small reaction to peanuts, but nothing to other nuts. I also have some OAS to raw apple, oranges, cherries and strawberries. I went through a phase of slightly reacting to lots of other foods and it's made me very anxious about eating anything other than my few 'safe' foods. All of my other allergies (dust, mould, grass, pollen, animals etc etc) seem to have calmed down and be well controlled but I hate being so anxious about food and trying to eat anything new induces such panic I can't eat it/don't want it anymore What should I do/who should I see to help me get braver? I really think I'm unnecessarily missing out on loads of foods through sheer fear!

[hayleywalden560]

Good morning :)
I have two daughters, aged 7 & 13. Neither of them, fortunately, suffer with allergies or intolerances. Are you able to advise whether this is something I need to look out for in the future, given that research indicates that youths are particularly vulnerable to such between the ages of 18-21, and is there anything I can do in the meantime to prevent such difficulties emerging?
Many thanks in advance for your time. I hope you are keeping safe and well given the current pandemic.
Best wishes,
Hayley Walden

[pushchairprincess]

Are supermarkets obliged to publish a list of their ready meals, frozen foods and tinned products where recipes have changed ? if so where to I find this DS1 has an egg allergy, and I have found a pasta based dish which was previously egg free - changed without my noticing - it was only by chance that I looked at the ingredients - I put it down to my mums '6th sense'
I'd love to see a published list of any changes.

[lillypopdaisyduke]

Can an intolerance be reduced by eating small amounts of the foodstuff so your body builds up protection against any side effects - I have heard you can - but not sure this is exaggerated - I have an intolerance to bananas - but love the smell and would love to be able to eat them one day.

[StickChildNumberTwo]

What proportion of allergies/intolerances are potentially life threatening (eg might lead to anaphylaxis)? How common is it for someone without a previously diagnosed allergy to have an anaphylactic reaction?

[Breastfeedingmummy]

Many takeaways and local shops/butchers in my locality do not display their allergens or are able to provide me with the list of ingredients in their products when I've asked what do they contain. Is this legal? Where can I report businesses if it is illegal? Its very frustrating not being able to order from a local takeaway or even buy some sausages from a local butcher as they say they do not know what they contain. Thankyou

[HobNobAddict]

Some foods just make me blow up and very windy - I did a food dairy to try to find out what could be causing - one day I could eat onions - then others caused bloating.
Does the way you cook food lesson your intolerance - I can eat some raw onion -red especially, white onion are a no-no - when in a casserole that's fine, but on viking pork - that's a no -no so I am thinking there is a reaction with the onion and cheese together which is causing a reaction to my digestion ? Is this feasible ?

[FSAExpertPanel]

Hello everyone. Thanks for posting so many great questions on this thread! We're going to be answering 20 of your questions over the next few hours. We hope you find our answers informative!

• Arvind, Holly and Sarah

[Lubballoo]

Are there plans to make precautionary labelling mandatory and based on genuine risk assessment? Current "may contain " labelling not required by law, so we can't tell if there is a risk that food we buy might contain e.g. peanuts. Equally, we know some companies stick warnings on their food when there is no genuine risk (e.g. M&S labelling chocolate products made by Kinnerton, which Kinnerton market as "nut safe", as unsuitable for those with a nut allergy). Allergic people are left unable to rely on food labels, presumably for the convenience of food manufacturers.
Also, does the FSA regret its guidance which said food producers could use "may contain nuts" to include peanuts which significantly adds to uncertainty about what is actually in food for peanut allergic people. Currently we're left having to contact manufacturers directly for clarification and even then this could change at anytime.

[FSAExpertPanel]

@tinkerbellvspredator

On social media I see some resistance to reporting food safety incidents to local authorities/ FSA. People worry about affecting the restaurant owners' livelihoods or discouraging them from trying to accommodate people with food intolerance in future. How would you encourage people to report when they experience poor food safety practices or ignorance on food allergies? Do you get many reports related to allergy safety compared to other issues like hygiene issues?

Hi @tinkerbellvspredator,

We would always encourage customers to report any experience of poor food safety practices or allergy negligence to the food safety team at their local authority. Any concerns should be reported to the local authority where the business is located. You can contact them using this link: www.food.gov.uk/contact/consumers/find-details/contact-a-local-food-safety-team

Local authorities receive lots of food safety complaints each year, but because of the way complaints are recorded, we’re not able to tell you how many relate to allergens. We do know that an estimated 2 million people in the UK are living with a diagnosed food allergy, and 600,000 people with coeliac disease. Those with food hypersensitivity should be given accurate information on the allergens present in the food they eat, and it is important that they have access to a wide range of food choices when eating at home, dining out and ordering takeaways.

• Arvind

[FSAExpertPanel]

@Cotswoldmama

What are common symptoms of a food allergy/ intolerance? I can sometimes get phelgmy after eating certain foods and I often wonder if it's an allergy but it's not bothersome enough for me to work out what it is! Can allergy's get worse over time?

Hi @Cotswaldmama,

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.

Allergies can be unpredictable and reactions can vary from person to person and reaction to reaction depending on many different variables such as allergen exposure, health status, alcohol consumption, sleep deprivation, exercise etc.

• Sarah

[FSAExpertPanel]

@ButterflyOfFreedom

Is it true that by not exposing babies / children to certain potential allergens (nuts, celery, mustard etc), they are more likely to develop an allergy to that substance?

Hi @ButterflyofFreedom,

The Current UK Guidance for introducing solid foods to babies starts when your baby is at or around 6 months old and when developmentally ready. More information can be found here. It is important to speak to a Health Care Professional (this can be your Health Visitor, GP, Dietitian, allergy specialist) if you have any questions or concerns on infant feeding.

Allergen introduction and timing has been an area of research interest. The EAT Study (Enquiring about tolerance) was commissioned to investigate the best time to introduce allergenic foods into the diet of infants to reduce the risk of developing food allergy. There is some evidence from this study that supports the early introduction of foods helps to induce tolerance to that food. More information about the EAT study can be found here.

Another report that looked at infant feeding in the first year of life identified that the deliberate exclusion of peanut or hen’s egg beyond 6 to 12 months of age may increase the risk of allergy to the same foods. More information can be found here.

This research and its findings should be taken in context and any change to a babies diet should be made in consultation with a Health Care Professional.

• Holly