Food allergies are becoming a serious issue in Australia with an increasing number of people being diagnosed every day.
According to the Australasian Society of Clinical Immunology and Allergy (ASCIA), there has been a 110 per cent increase in the hospitalisation of teenagers over the past 18 years.
A Melbourne allergist, who has chosen to remain unnamed, tells upstart that the most common food allergies in adults include peanuts, shellfish and eggs.
As to what could be the cause of food allergies, “it is not completely genetic, [with] parents of the current generation of food allergy patients [not having] food allergies”, he says.
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Professor Richard Loh, Chairman of the National Allergy Strategy Committee, said food allergies have doubled in the last 10 years with 10 per cent of infants immediately diagnosed with a food allergy.
“Allergic diseases are among our fastest growing chronic conditions,” he said.
The ASCIA said behavioural factors such as delayed introductions to foods, and methods of food processing such as roasting peanuts, can increase the likelihood of developing an allergy.
Managing Partner of Foddies Café, Luke Lucas ensures that diners will not have to worry about the risk of an allergic reaction when eating at his restaurant.
“We’ve heard stories of people going out to a restaurant to eat and being asked to advise their waiter of any eating disabilities,” he tells upstart.
“I have lived with irritable bowel syndrome for as long as I can remember, and my partner Chrissy was diagnosed with fructose malabsorption and lactose intolerance about 6 years ago.”
Lucas ensures that all products on the menu will cater for all food tolerances. All dishes are either gluten-free, or have the option to be gluten-free. Also, many dishes will have lactose and dairy-free options and will be free of nuts, egg and soy.
Everyone will be able to enjoy a pizza, with the choice of wheat, spelt or gluten-free bases that are made on site.
The whole menu will contain low-FODMAP (Fermentable Oligo, Di and Monosaccharides And Polyols) ingredients. When consumed, FODMAPs can be poorly absorbed in the small intestine and trigger symptoms of Irritable Bowel Syndrome (IBS) when entering the large intestine.
“The frustrating thing about FODMAPs is the diverse foods they’re found in: garlic, onion, wheat, apples, pears, stone fruits and more,” Lucas says.
A scientifically proven low-FODMAP diet has been created in order to reduce the intake of these sorts of foods.
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The kitchen at Foddies Café will be completely sterile to eliminate the risk of an allergic reaction. A separate workspace will also be designated to gluten-free meals to avoid cross-contamination.
Staff will also be well trained with knowledge about allergies and first aid in case there is an incident.
“We always encourage people with anaphylactic allergies to carry an EpiPen on them at all times, just to be safe,” Lucas says.
Foddies Café will be located at 181 Victoria Avenue, Albert Park. Visit their Facebook page for more information.
Jena Marino is a third year Bachelor of Journalism student at La Trobe University. She is also the creator of Melbourne music blog, The Real Songwriters of Melbourne, which you can check out here.
