Quarter of people with food allergies suffer reactions when eating out

Survey shows improvements for those with allergies since new allergen labelling rules came in – but more needs to be done

Pembrokeshire food businesses are being urged to make sure they are following new rules around allergen labelling.

Research by the Food Standards Agency and Allergy UK has found that despite improvements, one in four people with a food allergy has suffered a reaction while eating out in a restaurant or cafe since new allergen labelling legislation came in a year ago. The survey also found that nearly one in five (19%) of those allergic reactions resulted in a hospital visit.

The EU Food Information for Consumers (FIC) legislation came into force in December 2014, and means that Pembrokeshire food businesses have to make information on 14 allergens available to consumers. This ranges from the most common allergens, such as peanuts and gluten, to less well known triggers for allergic reactions such as mustard and celery. Around 2 million people in the UK suffer from allergies, including 2% of adults and 8% of children.

The survey, which was carried out to mark Allergy Awareness Week 2016, found that overall, 83% of respondents have noticed an increase in measures designed to make life easier for allergic consumers – including menus marking out allergens, and staff actively checking food information with the kitchen.  More than half (58%) of allergic consumers said that their overall experience of eating out has improved; just 6% said it has got worse. As a result, a similar proportion (52%) say they now feel more confident eating out than they did before the legislation was introduced.

However, people with allergies still report a number of problems when eating out. More than two-thirds (69%) have experienced staff not understanding the severity of an allergy, and how easily a mistake can cause a reaction. A similar number (68%) have seen staff with a lack of knowledge of what’s on the menu or in the food – including staff confusing eggs with dairy, or assuming that the customer was asking for gluten-free rather than avoiding lupin (a grain commonly used in place of wheat). Over half of allergic consumers (56%) said they have been made to feel like an inconvenience due to their allergy.

In total, around a third of those with a food allergy have suffered a reaction in the last year when eating out of the home. The vast majority of these (25%) took place in a restaurant or cafe, with 9% being a result of takeaway food. In most cases (88%) the reaction was self-treated, with 19% of reactions resulting in a hospital visit.

Emma da Gama Howells (37) set up the Pembroke allergy support group to help local people affected by severe allergies and anaphylaxis. Her daughter Daisy (12) is allergic to peanuts and tree nuts. Emma commented:

“It’s rare that we eat out at any restaurants and if we do, we always double check to make sure that dishes are safe to eat.

“Almost everyone has a basic awareness of allergies, but I still find it hard to trust restaurants as a lot of staff still don’t fully understand how severe they can be and why it’s so important to provide accurate information.

“I hope that awareness will improve in the future and that if Daisy goes out to eat, people will be patient and treat her allergies seriously.”

Dr Chun-Han Chan, Food Allergy Expert at the FSA commented: “It’s been more than a year since the introduction of this legislation and we’re pleased to see real progress in how food businesses provide information on allergens to their customers. In general, the situation is improving for the two million food allergic consumers in the UK, and greater numbers have the confidence to eat out.

“However, our survey has found that this isn’t true for everyone, and that many establishments aren’t yet providing the information that their customers need. The number of people suffering from food allergies and intolerances has increased in the last decade, so it’s clear that it is not something businesses can ignore. Allergies can be fatal, and this is why it is vital food businesses give their customers information they can trust.”

If anyone encounters a food business not providing information on the 14 allergens, they should report it to their local authority who will investigate. The survey showed that those affected are currently more likely to report it to staff in the first instance (69%) or complain on social media after the event (23%).

Food businesses have been given flexibility on how they provide allergy information. This can be communicated verbally through explanations by staff or signposted to where or how more information can be found on menus or in additional leaflets.

Video footage featuring allergic consumers discussing how food allergies affect them can be found at https://www.youtube.com/watch?v=SfDNl11QqrI&feature=youtu.be (embargoed until 28 April 2016)

For more information on the EU FIC regulations please visit www.food.gov.uk/science/allergy-intolerance/

The next Pembroke allergy support group will be held on Tuesday 14th June 2016 at 21C Foundry House, Orange Way, Pembroke SA71 4DR between 9.30am – 10.30am.