Coeliac UK welcomes guidance on handling of allergens in loose foods

Coeliac UK welcomes the Food Standards Agency (FSA) publication today, Wednesday 16th January 2008, of new guidance to help chefs and caterers handle allergens in the production of loose food and is calling for safer choices and the better availability of gluten-free food on menus.

The availability of gluten-fee food has increased but eating out is still a cause for concern. We know 67% of people with coeliac disease are less likely to eat out and 77% are less likely to eat prepared food at work.

Eating out is a problem for people with coeliac disease because they cannot eat gluten, a protein found in wheat, barley and rye. Some people with coeliac disease are also sensitive to oats. The only remedy to this autoimmune disease is a lifelong adherence to a gluten-free diet. 

If someone with coeliac disease accidentally eats gluten be it through gluten being an ingredient or cross-contamination, they are likely to be unwell within just a few hours. The symptoms can often be very aggressive and include severe diarrhoea and vomiting which can last up to 3 - 7 days. Gluten is an ingredient that is in a large number of foods.

Chief Executive of Coeliac UK Sarah Sleet said: "It is essential that café's, delis and restaurants are fully aware of these guidelines and have a strategy for dealing with allergens be it from chefs to serving staff to ensure people with coeliac disease can make a safe choice. We welcome the new guidance published by the FSA and will look forward to working with the food sector and the Food Standards Agency to promote safer eating for people with coeliac disease.

For further information, please follow the link to the Food Standards Agency website.