top of page
Information Centre
Related Download
Exam Only - Overseas/Non UK
Related Download
Exam Only - UK Non Member
Related Download
Exam only - Member
Related Download
Wheat Market Briefing - 11 July 2023
Related Download
Briefing document - glyphosate residues in wheat and flour (January 2023)
Related Download
Briefing document - dioxins (January 2023)
Related Download
Briefing document - Fumonisin mycotoxins (January 2023)
Related Download
Briefing document - agrochemicals approved for use on stored wheat (January 2023)
Related Download
STEC - a flour milling perspective
Related Download
Economic Update - August 10 2022
Related Download
IGD Food Inflation Report
Related Download
Course Guide 2023-2024
Gluten-Allergy
Who is affected by a gluten allergy?

Some people have an adverse reaction to the protein in wheat flour when it is eaten. The problem mainly affects people who have coeliac disease, which is associated with wheat gluten. It is estimated that about 1% of the UK population suffers from coeliac disease. Other adverse reactions to wheat are quite rare. The evidence suggests that consumers over-estimate food allergies and intolerances by a factor of 10, meaning the prevalence is ten times less than it is perceived.

What does the law say?

Rules governing the provision of allergen information to consumers are mainly drawn from EU legislation which was transcribed into UK law and continue to apply post-Brexit. These require the clear labelling of food allergens so that sufferers can avoid foods to which they are allergic. Wheat, wheat flour and gluten should all be clearly labelled when they are present in foods. 


Flour is also sometimes associated with asthma (bakers’ asthma). A maximum exposure limit for flour dust is established in UK workplaces and flour mills have worked hard over the years to ensure that flour is kept enclosed in the milling process so that exposure to dust is minimised.

13 Section Banner.jpg
Allergies
bottom of page