There are few things as British as a biscuit.
But in some parts of the world, the UK biscuit has a unique allergy, one that has forced the country to adopt new food standards to ensure everyone has a safe biscuit to eat.
According to a study conducted by the National Institute of Allergy and Infectious Diseases (NIAID), a majority of Britons have at least one allergy to buns, which can lead to a range of health problems, including food allergies.
The study was based on data from the National Health and Social Care Survey (NHCS) in the UK.
It also included data from other studies which found similar percentages of British people have at most one food allergy.
NIAIDs findings revealed that: The UK had the highest proportion of people who reported having at least two food allergies, with a whopping 41 per cent.
This was followed by the Republic of Ireland, at 17 per cent, Scotland, 16 per cent and Wales, 16.5 per cent.(BBC News: Peter O’Neill) NICE’s chief executive officer, Dr Louise James, said the study was a reminder that there are many people who do not have an allergy.
“There is a growing perception that there is a lack of awareness around food allergies,” she said.
“This is important because it is estimated that in the next decade, the NHS will spend £40 billion to tackle food allergies.(BBC Radio 4: Health News)”The data is very encouraging, but we need to do a lot more work to understand why and what is happening to people.
“James said the NIAIDs study was just one of the reasons the UK had to change its food standards.
The National Biscuit Association, which represents the majority of British biscuit makers, has previously stated that there was no link between buns and allergies.(NIAIDS: Niaid)James said there was a need for food standards in the country. “
This is an opportunity to start making sure that people have access to healthy foods and we can make sure we have a healthier future for our kids, our grandparents, and our great-grandchildren.”
The National Biscuit Association, which represents the majority of British biscuit makers, has previously stated that there was no link between buns and allergies.(NIAIDS: Niaid)James said there was a need for food standards in the country.
“[The study] is a reminder to us that there’s a lot of work to be done, and we need a change in food standards across the UK,” she added.
Biscuit makers have been trying to get the UK to adopt a new food standard, called the British Puff pastry, which uses gluten free flour.
However, the government is not yet moving forward with the change.
British Puff has been around for over 150 years, but has been banned in some countries due to the health risks.(Niacinix)James believes the UK’s recent changes to the country’s food standards have had a negative impact on the industry.
It has created a perception that if you can make a cake and have the right ingredients, it should be OK, she said.(NIBTimes: Andrew Bailey)”There are so many different things that are going on in the food industry and people don’t realise that food is a very important part of their diet and they don’t understand the potential health risks that can come with eating too much,” she explained.
Food companies have responded to the report’s findings, with some saying that they have started to move away from the country and focus on overseas markets.
But the Niaids report found that food manufacturers had not been paying attention to the UK in the past, and it was becoming increasingly difficult for them to attract the best people from all over the world to work in the British biscue industry.
James said she believed the government needed to move faster than the industry to address the problem.
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