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Knowledgebase
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Frequently Asked Questions in Schools
Every school is likely to have at least one pupil who is severely food-allergic, and many schools will have more. Peanut allergy is particularly common – with one in 70 children nationwide thought to be ...
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Frequently asked questions on food
What is lecithin and how is it derived?
Lecithin (E322) is an emulsifier normally derived from Soya oil. It can also be derived from egg, although in practice this is rare. Where egg lecithin ...
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Genetically modified foods (GM foods)
An article in the New England Journal of Medicine in 1996 suggested that genetically engineered food might throw up hidden hazards for people with allergies.
In routine tests, as part of the safety assessment of a ...
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Gevuina nuts
In October 2004, the Anaphylaxis Campaign reported on its website that a little-known nut called the gevuina nut might find itself on the international market in the future. Its marketing potential was being investigated in ...
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Glucosamine
There has been concern that people with shrimp allergy may react to products containing glucosamine as shrimp shells are a major source of glucosamine (used primarily in the treatment of arthritis).
A 2006 study showed that ...
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Gluten labelling regulations
Any product marketed as “gluten-free” or “very low gluten” must comply with stringent standards under new European regulations.
A new regulation came into effect on January 1st 2012. In the past there ...
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Guidance about Anaphylaxis for Carers of Pre-School Children attending Early-Years Settings
The purpose of this factsheet is to provide information for managers and staff in pre-school groups and nurseries in order to help them care for children at risk of severe allergic reactions (anaphylaxis). The information ...
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Guidelines
The National Institute for Health and Clinical Excellence (NICE) has published guidelines on diagnosing food allergy in children in primary care and community settings http://guidance.nice.org.uk/CG116
NICE has also published guidelines on anaphylaxis: involving ...
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Hazelnuts
General allergy information
There are "two types" of hazelnut allergy.
The first is potentially severe, where common symptoms include breathing difficulties.
The second relates to tree pollen allergy and occurs because of cross-reactivity between tree pollen and hazelnut ...
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High-fat foods – risk of more severe reactions
A research study carried out in 2003 suggests that when a food allergen (e.g. nuts) is present in a food product that is high in fat, reactions to that allergen may be particularly severe. An ...
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