Our Allergy Lead GP Dr Vicky Carre has published the preliminary results from her study looking at the challenges islanders with food allergies face when dining out.
The research, which surveyed 112 individuals with food allergies, coeliac disease, and food intolerances, found that inadequate allergen information, lack of staff training, and limited public awareness create barriers to safe and enjoyable eating experiences.
Key findings:
The vast majority of respondents reported that dining out causes stress and anxiety due to concerns over cross-contamination and unclear allergen information.
Respondents reported frequent food reactions, with 75% having had a reaction within the past 12 months and many within the month or week before filling in the survey. Food obtained from restaurants was by far the most common source of food causing reactions.
A quarter of participants reported being refused service due to their condition.
78% expressed a desire for improved allergen information, preferring clear written menus with information provided on standard menus in writing or using symbols being favoured by some respondents, but others expressing a preference for separate allergy menus in a matrix format, either on paper or digitally. Respondents emphasised that clear written information must be complemented by robust verbal information from well-informed staff.
Most felt safer in food establishments in the UK than in Guernsey. 53% of those with food allergy felt safer in the UK compared to Guernsey, 35% reported no difference, and only 6% stated they felt safer in Guernsey (6% had not eaten out since their diagnosis).
Over 80% of respondents supported the introduction of legislation to ensure clearer allergen labelling and staff training in the hospitality industry.
Dr Carre explained, “This study highlights an urgent need for change in Guernsey’s approach to food allergen management. Without clear written guidance and properly trained staff, those affected are forced to navigate dining out with uncertainty and risk. The States of Guernsey have been promising a move to align our laws with the UK for some time and progress on this has never been more pressing. 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.”
Dr Carre highlighted recent tragic cases in the UK, including the case of Natasha Ednan-Laperouse who had a sesame allergy and experienced fatal anaphylaxis after eating a baguette from a chain coffee shop that was not properly labelled. Natasha’s death led to a campaign to tighten up UK allergen labelling law (“Natasha’s Law), but Guernsey still lags behind.
“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 study recommends:
Improved allergen information: Comprehensive written allergen menus alongside clear verbal communication from trained staff.
Mandatory staff training: Hospitality staff should all be equipped with the knowledge to handle allergen requests safely, understand supply chain issues, and deal with cross-contamination risks in food preparation areas.
Legislative action: A legal framework to standardise allergen practices and ensure compliance across all food establishments.
Dr Vicky Carre is our Allergy Lead GP and runs our Allergy Clinic. In the Allergy Clinic we have the expertise to undertake a thorough assessment of your symptoms and offer targeted testing to help identify the cause. We can then advise how to manage the allergy. This may ideally be avoidance of the trigger or, if that is not possible, then we can advise about treatments. We can also advise about anaphylaxis and make sure you are safely prepared for that situation.
Comments