Eating out had always been a form of relaxation and enjoyment for Mario Aquilina and his wife, but everything changed when their son was diagnosed with a food allergy last year.
It’s difficult to find restaurants that make us feel safe
After several medical tests and many tense months of waiting, two-year-old Elias was diagnosed as being allergic to fish. He must avoid it at all times, along with any foods that may have been contaminated during preparation.
Having now been made to modify their lives to cater for their son’s allergy, the Aquilinas came face to face with the lack of awareness in the catering industry about such allergies and the specialised food procedures required.
“We find it difficult to find restaurants that make us feel safe.
“While a few restaurants have established food procedures to cater for allergy sufferers, others are unfortunately quite unaware of it all.
“Some restaurateurs do not even know the difference between food allergies and food intolerance, and how dangerous a food allergy can be.”
Before going to a restaurant, Mr Aquilina makes it a point to ask staff whether they would be willing to cater for his son’s specific needs.
Some restaurateurs answer: “Yes, of course; just don’t order fish,” prompting him to explain that contamination via cooking utensils or ingredients which have come into contact with fish may also be dangerous.
“Many restaurants fry chips in the same oil used for fish fingers. However, we are not always immediately provided with this information, despite specifying that Elias is allergic to fish.”
Many establishments decline the Aquilinas. “Some even tell us that, while they couldn’t guarantee the absence of fish, we were nevertheless welcome to enjoy their food.
“I felt that was a rather insensitive comment to make; we are naturally not going to take our son along and make him watch us eat.”
Mr Aquilina and his family limit themselves to five restaurants that guarantee the safe preparation of Elias’s meals.
“It would be very helpful if there was a website that listed the restaurants flexible enough to cater for people with special dietary requirements.”
Some restaurants abroad provide thorough allergen sheets upon request, listing the major allergens present in each dish.
Malta Hotels and Restaurants Association (MHRA) president Tony Zahra confirmed that no courses have yet been organised to educate the industry on the cooking procedures adopted in such cases.
“We are indebted to Mr Aquilina for bringing this matter to the association’s attention and we shall discuss this internally to see how and when best to have the educational lectures on the subject,” Mr Zahra said.
“The idea of having a website that specifically deals with this matter is also an excellent idea and we shall see how best MHRA can take this on board.”
ALLERGIES AND INTOLERANCE - THE DIFFERENCE
Food allergies and food intolerance are often confused, but they are very different in terms of their origin and treatment.
Food allergy is an abnormal response to a food triggered by the body’s immune system.
Symptoms usually start immediately, within two hours after eating the offending food.
Reactions can begin with itching in the mouth, a swollen tongue, eczema or hives, and then progress to vomiting, diarrhoea and abdominal pain. In severe cases, it may even result in death.
There are no medications that can cure food allergies – avoiding the offending food is the only sure way to prevent a reaction.
Common allergens include eggs, milk, peanuts, shellfish, soy, tree nuts and wheat.
Food intolerance is more common than food allergy and does not involve an immune system reaction.
It is not life-threatening but creates discomfort. Symptoms tend to be related to digestion and include cramps, diarrhoea, gas and bloating.
Some types of food intolerance can be treated; for example lactase tablets aid those with severe symptoms of lactose intolerance. Some people are even able to tolerate small amounts of the offending food.