Anaphylaxis can be described as a rapidly developing, severe, life-threatening systemic allergic reaction, in which the immune system responds to otherwise harmless substances, and can result in death. The most common causes of anaphylaxis include food, drugs, and insect stings (bees, wasps).2
The reaction may begin within minutes of exposure and can rapidly progress to cause airway constriction, skin and intestinal symptoms, and altered heart rhythms. In severe cases, it can result in complete airway obstruction, shock, and death. Anaphylaxis can affect several body systems simultaneously. The skin is involved in 80% of anaphylactic incidents in the form of itching, a skin rash, and generalised redness or swelling under the skin’s surface (angioedema). In other cases the respiratory system may be involved, in the form of irritation and inflammation inside the nose (acute rhinitis) or asthma; the digestive tract (nausea, vomiting, stomach cramps or diarrhoea); or the cardiovascular system (with palpitations, increased heart rate or low blood pressure) may be involved. These may lead to dizziness, loss of consciousness, and in the worst scenario, to respiratory or cardiac arrest.2
Food allergy is a growing public health concern, affecting more than 17 million people in Europe alone. 3.5 million European sufferers are younger than 25 years old and the sharpest rise in food allergies is amongst children and young people. Furthermore, the number of severe and potentially life-threatening allergic reactions (anaphylaxis), due to food allergies, occurring in children is also increasing.2