Warning of food allergy death after 'near misses'

A mother and a GP have warned Guernsey's cafe and restaurant owners it is only a matter of time before someone dies because of poor allergy information.

Eight-year-old Isla is allergic to milk, eggs, sesame and nuts and her mother Laura said they have had some "near misses in restaurants" on the island in the past.

Dr Vicky Carre, allergy lead GP at the Healthcare Group, wants the government to make allergy advice on menus a priority.

The Committee for Health & Social Care said it would "support the introduction of further local allergen controls".

But Dr Carre said The States of Guernsey "have been promising a move to align our laws with the UK for some time".

"Food allergies are increasing in frequency in the population with estimated prevalence of 4% in children and 1% in adults, hence it is critically important that this issue is prioritised," she added.

Isla's mother Laura added: "Sooner rather than later something will happen and we will be forced to take action.

"It would be great if we could get the right procedures in place before that happens."

Laura said she worries that something might happen to her daughter Isla when out for meals.

"Some of her allergies are life threatening but it would also be quite horrible for restaurant staff to witness an allergic reaction.

"It would be awful and probably an experience that people would never forget. It's protecting them as well as protecting us.

"There's always going to be an element of risk but if we can reduce the risk then I think everyone would feel way more confident when they're out and about."

Isla said going out with friends or family for meals can give them anxiety "that they will not hurt me. So they're always really cautious".

A food allergy is when the body's immune system mistakenly treats proteins found in food as a threat, and anaphylaxis can be life threatening.

Dr Carre recently surveyed 112 islanders with food allergies or intolerances and found that inadequate allergen information and lack of staff training were creating barriers to safe and enjoyable eating experiences.

She found 78% per cent of those surveyed wanted improved allergen information on standard menus in writing or using symbols.

More than half said they felt safer in food establishments in the UK than in Guernsey.

A quarter of participants reported being refused service due to their condition.

Dr Carre said: "This study highlights an urgent need for change in Guernsey's approach to food allergen management.

In England in 2018, a girl with a severe sesame allergy died after eating an airport Pret a Manger baguette, which did not list the ingredients and in 2019, a teenager had a fatal reaction after unwittingly eating buttermilk at burger chain Byron.

The Food Standards Agency (FSA) the body responsible for food safety in the UK wants restaurants to be forced to publish allergy information on menus.

Dr Carre's study recommended that improved allergen information, mandatory staff training and legislation to standardise allergen practices across all food establishments should be put in place in Guernsey.

"It is only a matter of time before we experience a case of fatal anaphylaxis from food allergy on the island unless we make changes."

The Committee for Health & Social Care said: "Introducing allergen controls locally will provide reassurance, choice, and protection to residents and visitors with food allergies or intolerances.

"This appropriate and proportionate legislation would create a level playing field for food manufacturers in the Bailiwick when exporting to Europe and the UK."

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