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Emerald Group Publishing Limited
Copyright © 2011, Emerald Group Publishing Limited
The Allergy and Gluten free show6-8th May, Olympia, London
Article Type: Conference reports From: Nutrition & Food Science, Volume 41, Issue 5
Hypersensitivity to food occurs in 1.5-3.5 per cent of adults and 2-8 per cent of children. Such hypersensitivity can result in conditions such as coeliac disease, asthma, eczema, rhinitis, gastrointestinal problems, hyperactivity and dermatological problems to name but a few.
There is variation throughout the world on this prevalence of conditions such as asthma, rhinitis and atopic eczema. However, it is clear that there is a dramatic increase in these disorders over the last ten years.
To cope with this increase Food safety procedures such as HACCP now include allergens as a hazard regarding examination and a critical control point.
Coeliac disease which in the past was quoted as affecting one in 300 people is now recognised as affecting 1 per cent of the population in Europe thus making it one of the most common conditions affecting the immune system.
Accompanying this increase in food hypersensitivity is research on diagnosis, treatment, management, food safety as well as the production of suitable food products.
The Allergy and Gluten Free Show was attended by approximately 11,000 people which demonstrates the interest in this subject by the general public.
The show had a number of very popular stands, which had various types of foods to try. Major supermarkets offered useful cooking and product demonstrations. Self help groups and charities also had stands.
There were also a number of presentations on all aspects of allergy and intolerances.
The show was accompanied by an Allergy Masterclass, which was for pre-registered health professionals. This was attended by over 300 health professionals including dietitians, GPs, paediatricians and others involved in the treatment of those with food hypersensitivity.
The full day programme included presentations from various experts on:
gastrointestinal food allergy;
desensitisation to food;
There was good opportunities for questions and discussion.
This event was extremely comprehensive and worth looking out for in 2012.