Food Allergies & Intolerances in the UK - Current Issues - Essay Example

Food Allergies & Intolerances in the UK - Current Issues Food intolerance and allergy are noteworthy health issues not only in UK but also in all nations around the globe. It is estimated that about 5 to 8% of children and 1 to 2% of adults in UK are affected by food allergy or intolerance. Further, about 1 in 55 children impacted by peanut allergy whereas 1 in 100 individual in UK have coeliac disease. Food allergy and food intolerance are different from each other and its dividing line so thin to identify them. Many individuals are in the wrong conception that they are having food allergy whereas in reality, they may be having only food intolerance. In case of tolerance, the patient can take small quantity of the food without any reaction at all. In opposite, in case of food allergy, even a tiny quantity of food may activate a severe allergy reaction. Symptoms of intolerance will not be much quick but allergy symptoms to any specific food could be immediate and instant. Both allergy and intolerance can result in a host of unpleasant and terrifying, fierce and probable fatal outcomes. Symptoms can occur over the patient’s body and can result in rashes, swelling of mouth, wheezing, inflammation and digestive issues. There is no medical cure for these ailments and avoiding the specific food is only available relief and key issue is in identifying that particular food correctly (Stracey 2010). Food Allergy Food Intolerance It relates to the body immune system and is having an immediate reaction to a specific food. Reaction will not be immediate and it will take long periods to diagnose the same. It symptoms may be acute or mild and can affect gut, skin, whole body blood circulation and breathing. Presence of various symptoms such as bloating, migraine, and lethargies. A dietician may help a patient to manage his Chemicals present in the food such as salicylates, caffeine and Monosodium Glutamate and histamine can result in food intolerance. (“Allergyuk.org 2013”). FSA (Food Standard Agency) in collaboration with the DEFRA introduced new law on labelling of allergen which came into effect 13 December 2014 and this is known as Food Information Regulations EU1169/2011.Under this law, fourteen food allergen have to be named in the label if they have been used or if it contains ingredients made from them in pre-packed foods. Further, food manufactures are required now to emphasis these allergen within the ingredients list. In the case of non-packed food items, such ingredients should be mentioned on a chalk board, a label menu or by orally (Food.gov.uk 2014). Q2-The risks associated with food allergies and intolerances The research study by Cochrane et al (2013) in UK found that the vegetables and fruits were the chief cause of food allergy in adults (26%) , eggs in young children (38%), and cow’s milk was the common in school going children(28%). When one’s immune system is puzzled instead of snubbing harmless food proteins , then food allergy happen as it triggers a reaction , which result in the discharge of a chemical known as ‘histamine’. The main culprit is the histamine which causes the typical allergy indications of swelling or hives. Anaphylaxis is the most severe reaction and this may be life threatening. Many research studies have proved that an ultra-hygienic and clean atmosphere, with lessened vulnerability to ordinary bugs, is correlated with higher rate of allergy. Birth order or defects is also act as a noteworthy factor in the incidence of allergy. Another study suggests that where there exists environments where children are vulnerable to more bugs, there exists lower incidence of allergy. Thus, in utero environment and genes are essential, but post-natal early acquaintance to microbial organisms is obviously significant in educating the immune system to react typically (Emerton 2002:8). As per research study by Paediatric Allergy and Immunology of UK, food allergy was found more in boys with less than two years age than girl child. However, allergy is found more in adult women than adult men. One another study found that children with organ transplant like for small bowel or liver will encounter food allergy as a result of usage of immunosuppressant (Shreffler, Yuan & Karen 2012:31). There are many risks associated with food allergy and intolerance such as rash around the eyes or tongue or mouth , hives , a swelled face , a blocked or running nose , watering eyes and sneezing , tummy cramps , vomiting and nausea and diarrhoea , an itchy throat or mouth. Acute symptoms of food allergies are tightness in chest, wheezing, swelling in the throat forbidding airways resulting in change in voice, an unexpected fall in blood pressure, confusion, dizziness, loss of consciousness and occasionally reaching coma stage. Manufacturers of food products who fail to warn their consumers about any feasible allergens in their food labelling could witness unlimited fines under the new EU rules that comes into effect from December 2014. Thus, under new allergen rules, any infringers found guilty of allergens crime could witness a fine of ‘any amount’ to be decided by a magistrate (Wallin 2014) Q3/ Methods of managing safe food production for diverse diets. The tendency for healthier foods resulted in the preparation of diet with natural ingredients such as grains , nuts and seeds as many of these ingredients are probable allergenic. For some individuals, such ingredients may counteract and prevent ill-health, in some cases, it might be proven more fatal. Details about the ingredients with any possible contaminants must be affirmed by suppliers. In spite of free from claim, without any devise to control at every stage, the risks for the food producer and consumer, can never be reduced to zero level. The largest single reason for product recall is the ‘hidden allergens” where contaminants are not stated openly. Thus, food contamination can be minimised by introducing severe factory and supplier controls. Food contamination Methods of managing safe food production for diverse diets involves many phases. For instance, in UK, certain food items are to be processed by ionising radiation under the Food Irradiation (England) Regulations 2009. Packing materials for food items should adhere with the European Regulation (EC) 1935/2004. In UK, Sudan eyes and industrial dyes are not allowed in food items. FSA offers food alerts about banned dyes included in food items to enforcement officials who then would follow up with businesses that might be impacted. The colours in Food Regulations 1995 of UK specify which colour additives may be employed in the UK. It has been found that there is a close association between Attention Deficit Hyperactivity Disorder (ADHD) and food colours and FSA requires the following colours to be removed in the food manufacturing such as ponceau 4R , Allura red , tartrazine , quinoline yellow , carmoisine and sunset yellow FCF. Laborious safety evaluations are carried over in UK to ensure that any pesticide residues remain in food which is not harmful to consumers as per EC Regulations 396/2005.” In food processing, food manufacturers in UK should reduce the usage of acrylamide”. Under the Food Labelling Regulations 1996, a food manufacturer in UK must guarantee that any food is supplied to consumers should have clear label detailing the list of ingredients used which includes any food additives (Gov.uk 2012). Q4/ working framework to apply effective communication to at risk consumers. As per research study by Cochrane et al (2013) in UK, the present application of precautionary labelling in UK to reduce and communicate the risk from allergenic food items is having restricted efficaciousness and with reported high incidence of food allergies. Thus, until effective treatment is offered, it is significant that caution labelling may not be as efficient and robust as feasible, precisely and accurately disseminating the risk to the allergic population. The above study made an online survey with 949 respondents and only just 34% of the respondents replied that they always go through the product labels and however, this has soared to 64% for new products. 34% of respondents replied that they always avoided products with cautionary “may contain” label while 27% respondents’ replied that they always buy a food product where allergen is not described as an ingredient. About 66% of respondents answered that they always go through labels only at the first time purchase and about 33% informed that they will go through the labels every time they buy. Moreover, the failure on the part of most food-allergic consumers to go through the labels on each and every time of their purchase buttresses the significance of pondering beyond legal compliance when designing food labels. For instance, when adding an allergen to a food product that earlier did not have it, the change should be signposted on the front of the pack to warn allergic buyers (Cochrane et al 2013). Q5- Safe food production alternatives a practitioner could consider for specialist diets e.g.: coeliac. Coeliac disease is a precondition that causes swelling in the linings of small intestines which means that nutrients and food are not so easily digested by the body. By avoiding all sources of gluten from the diet, one can avoid coeliac disease. It is significant to check the food label and find out whether there is any gluten or not. There are some foods which are free from gluten and they are gluten-free pizza, flour, pasta, bread, cakes and plain biscuits, crackers and crisp breads. In UK, many of the supermarket chains offer gluten-free food products and some companies are offering gluten-free food products and they are Barkat, Warburtons, Proceli, Ener-G, DS-gluten free, Juvela and Glutafin. Safe food production alternatives for gluten free food is to engage manufacturing practices which include strict quality controls on the ingredients , traceability of raw materials from their origin, gluten testing made in-house , adopting standardised sanitation and allergen cleaning procedures (patientco.uk 2013). List of References Allergyuk.org. (2013). Food Allergies or Intolerance. [online] available from < http://www.allergyuk.org/food-intolerance/allergy-or-intolerance> [accessed 8 December 2014] Cochrane SA, Gowland M H, Sheffield D & Crevel RWR. (2013).Characteristics and purchasing behaviours of food-allergic consumers and those who buy food for them in Great Britain. [online] available from < http://www.ctajournal.com/content/3/1/31> [accessed 8 December 2014] Emerton, V. (2002). Food Allergy and Intolerance: Current Issues and Concerns. London: Royal Society of Chemistry Food.gov.uk. (2014). Allergy and Intolerance: Guide for Business. [online] available from [accessed 8 December 2014] Gov.uk. (2012). Chemicals in Food: Safety Controls. [online] available from < https://www.gov.uk/chemicals-in-food-safety-controls> [accessed 8 December 2014] Patientco.uk. (2013) Coeliac Disease Diet Sheet. [online] available from < http://www.patient.co.uk/health/coeliac-disease-diet-sheet> [accessed 8 December 2014] Stracey, H. (2010). Food Allergies. London: HarperCollins UK Wallin, J. (2014). New Allergen Rules will Carry Unlimited Fines. [online] available from [accessed 8 December 2014] Read More