Food News, with Amanda Killelea

ANAPHYLAXIS is the scientific term for the sometimes fatal shocks that can be triggered by food allergies.

Five or six people are known to die every year from food allergies and the true figure may be higher.

Most serious allergic reactions to food are triggered by nuts, but the potentially life-threatening condition can also be caused by sesame seeds, dairy products, eggs, fish and even fruit.

Symptoms of anaphylaxis include sickness and diarrhoea, a high temperature, stomach cramps, a rash all over the body, and shortness of breath.

The Anaphylaxis Campaign estimates that between 15 and 30 per cent of the population in developed countries are affected by allergies of some sort, and this is increasing by one per cent per year - especially among children.

More and more people are developing allergies or having existing conditions properly diagnosed.

True allergic reactions can be serious and occasionally life-threatening so it is important that sufferers steer clear of any foods that trigger their reaction.

And it is vital that supermarkets and restaurants properly label food and inform customers of any ingredients contained in their dishes which could cause anaphylaxis.

One restaurant that is leading the fight for more help and information for food allergy sufferers is the Miles House Farm Restaurant in Ribchester.

The award-winning eatery specialises in vegetarian and vegan cuisine but also prides itself on catering for diners with food allergies and special diets. Owner and chef Christine Marshall first became "allergy aware" through her niece, who suffers from a severe allergy to nuts. Christine said: "If anything with just a slightest trace of nuts in it passes her lips she has to have an injection.

"I don't think it is until you actually see somebody suffering anaphylaxis that you realise how dangerous food allergies are.

"All my staff are trained to be aware that if a diner says they don't like something, or can't eat something, that it could have deeper implications.

"For example if they cut a slice of cake with nuts in it for one customer then cut a slice from a nut-free cake for a customer with an allergy without cleaning the knife first it could trigger a reaction."

All staff at Miles House Farm are trained to take care with customers' needs and requests.

The restaurant even displays a sign to alert customers to the fact that they are allergy aware.

But Christine believes her restaurant is pretty unique in its concern for allergy sufferers.

She said: "I think restaurants could take more care with food allergies as they can be life-threatening.

"In our case if a customer tells us he or she has an allergy every member of staff is made aware of the fact so that we make sure they are not served anything which could affect their health.

"Although there has been a lot of publicity about nut allergies, I think there is still an air of complacency when it comes to other foods such as shellfish and dairy products.

"People must be aware that this condition can be kill."

For more information about anaphylaxis contact the Anaphylaxis Campaign on 01252 542029.

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