Food allergies and intolerances

Topics Causes Main differences between allergy and intolerance Coeliac disease Major allergens Best practice management

Causes The number of people who suffer from food allergies and intolerances has increased in the last decades Factors / Causes: Chemicals and pollutants in our diet Overexposure to foods like dairies and gluten New foods coming from all over the world Genetic influence

Food allergy vs. food intolerances Definition Food allergy is a response of the immune system to some foods. It is a reaction of the body’s immune system to a protein called allergen. Food intolerance is the inability to digest some foods. It is not an immune response. it is a chemical reaction to some foods.

Food allergy vs. food intolerances Symptoms Symptoms of allergies can be life-threatening. They include: Itching or swelling of throat and tongue Difficulty in swallowing, speaking or breathing Skin rush Nausea and vomiting Abdominal cramps Collapse, loss of consciuosness and anaphylactic shock Food intolerances are more common than allergies. They can make people ill, especially if they are not identified, but they are rarely lethal. Symptoms include: Fatigue Migraine/headache Diarrhoea and Irritable bowel syndrome Asthma

Food allergy vs. food intolerances Common foods which cause… …allergies are: Eggs, milk Nuts Sesame seeds Gluten, grains Shellfish (oysters, mussels, clams, prawn, crab, lobster) Fruit (especially berries) Tomatoes, cucumber, celery Some food additives …intolerances are: Eggs and dairy products Chocolate Citrus fruits Wine Flavour enhancers (monosodium glutamate) Some food additives

Gluten intolerance or coeliac disease It is not an allergy, but an auto immune disease, which means that the body’s immune system attacks its own tissues. It is caused by gluten, a mixture of proteins which can damage the small intestine. Gluten is contained in bread, cereals, cakes, biscuits, pizza, pasta, pastries and also beer. The only treatment is a gluten free diet with gluten free products available on the market. Symptoms of a coeliac disease are: Weight and hair loss Anaemia Tiredness, headache Nausea and diarrhoea

Major allergens: According to the EU legislation, fourteen (14) foods are responsible for most allergic reactions in Europe. They are: Peanuts Tree nuts (almonds, walnuts, hazelnuts) Milk Soy beans Mustard Lupins Eggs Fish Molluscs (clams, mussels, oysters) Crustaceans (prawns, crabs, lobster) Gluten Sesame seeds Celery Sulphur dioxide

Major allergens All people working in the catering sector should know how to deal with allergens and with allergic people, because it can be a matter of life or death. The new EU regulation requires all food business to inform the consumers if any of the 14 allergens have been used in the lose foods that they sell.

New European law on food information to consumers In december 2014 the Food Information for Consumers Regulation was implemented. FIC is a law which simplifies and consolidates the old labelling legislation. This regulation ensures that all consumers receive the necessary ingredient information and help people with food allergies to identify allergens and ingredients that they need to avoid.

Requirements introduced by FIC are: Nutrition information on processed foods are mandatory The origin of unprocessed meat from pigs, poultry and sheep is mandatory on labels Labelling information must be legible (minimum size is required) Allergens must be highlighted, underlined or in bold in the list of ingredients Not only pre-packed food, but also lose food sold in restaurants or cafes must show information on allergens

Best practice guidelines when catering for customers with special needs Every food caterer should follow these guidelines: Staff training: All staff (old and new, part time and full time, permanent or casual) must be trained about the topic of food allergy and intolerance. Staff must know all implications of severe allergies and must be trained how to clean equipment to avoid cross contamination. Staff organization Appoint an allergy/intolerance facilitator, a staff member who is responsible for all issues regarding allergies and intolerance.

Best practice guidelines when catering for customers with special needs Separate working areas and food Establish areas where food for allergic or intolerant customers can be prepared and store major allergens separately from other foods. Notes on menus Notes and signs must be used on menus to indicate if certain allergens are contained in the dishes (symbols, highlighting, underlining). Ingredients should be listed clearly and completely.

Best practice guidelines when catering for customers with special needs Communication with the customer If a customer is intolerant or allergic, the staff should try to get all relevant information about the allergy/intolerance. They should also be able to give information about ingredients and recipes and, if not prepared, should call directly for the manager and /or the chef. 6. Be prepared for the worst In case of an allergic reaction, you should dial the emergency number immediately and inform the ambulance technician about the seriousness of the reaction. You should keep information about the premises in a specific known spot (name, address, telephone number), so that they can be used by all staff in case of emergency.

Useful glossary Immune system: part of the body’s defence system which protects against dangerous organisms like viruses and bacteria. Allergen: normally harmless substances, but dangerous for allergic people. Allergens are not toxic substances, but the immune system responds as if they were. Ex: pollen or food. Anaphylactic shock: It is an emergency situation which requires immediate medical intervention, because it may be fatal.