Corporate Banner
Satellite Banner
Food & Beverage Analysis
Scientific Community
 
Become a Member | Sign in
Home>News>This Article
  News
Return

Dying from a Food Allergy is Less Likely than Being Murdered

Published: Tuesday, November 26, 2013
Last Updated: Tuesday, November 26, 2013
Bookmark and Share
The study is published in Clinical and Experimental Allergy.

A person with a food allergy is more likely to be murdered than to die from a severe reaction, according to a new study.

One in 10 children has a food allergy. Many sufferers and their parents experience anxiety about the possibility of a severe and life-threatening allergic reaction, called anaphylaxis, but until now no studies have estimated how common death from such reactions is.

Based on data from 13 studies worldwide, researchers at Imperial College London calculated that for any person with a food allergy, the chance of dying from anaphylaxis in one year is 1.81 in a million. For children and young people aged 0-19, the risk is 3.25 in a million.

By comparison, in Europe the risk of being murdered is 11 in a million and of dying from accidental causes is 324 in a million over a year (US figures in notes to editors).

Dr Robert Boyle, from the Department of Medicine at Imperial, who led the study, said: "Everyone has heard stories of people who have died suddenly from a severe allergic reaction, and these stories are frightening. But events like this appear to be very rare, and it's helpful to put that risk in perspective.

"We don't want to belittle the concerns of people with food allergies or their families, and of course people should continue to take reasonable precautions. That said, we want to reassure them that having a food allergy makes a very small difference to someone's overall risk of death.

"Worrying about severe allergic reactions can take a huge toll on someone's quality of life. We should address anxiety and quality of life for food allergic people and their carers, rather than just focus on the risk of death."

The study was funded by Lincoln Medical and the National Institute for Health Research (NIHR) Imperial Biomedical Research Centre.

Food allergies appear to be becoming more common. Hospital admissions for children with food allergies have risen five times in the last 20 years, but the reason for this trend is unclear.

Typical allergic reactions involve swelling, rash, or eczema. The reason why severe, life-threatening reactions sometimes occur is not known.

The dose of allergen plays a role in determining the risk, but the dose required to trigger anaphylaxis varies widely. Anaphylaxis is most common in young people, but doctors have no way to tell which patients are most susceptible.


Further Information
Access to this exclusive content is for Technology Networks Premium members only.

Join Technology Networks Premium for free access to:

  • Exclusive articles
  • Presentations from international conferences
  • Over 2,500+ scientific posters on ePosters
  • More than 3,700+ scientific videos on LabTube
  • 35 community eNewsletters


Sign In



Forgotten your details? Click Here
If you are not a member you can join here

*Please note: By logging into TechnologyNetworks.com you agree to accept the use of cookies. To find out more about the cookies we use and how to delete them, see our privacy policy.

Related Content

Scientists Discover Brain Mechanism that Drives us to Eat Glucose
Scientists have discovered a mechanism in the brain that may drive our appetite for foods rich in glucose and could lead to improved treatments for obesity.
Tuesday, December 23, 2014
Scientists Create Food Ingredient That will Make you Feel Fuller
Scientists have developed an ingredient that can be added to foods to make them more filling.
Tuesday, December 23, 2014
Anti-Appetite Molecule Released by Fibre Could Help Tackle Obesity
New research has helped unpick a long-standing mystery about how dietary fibre supresses appetite.
Wednesday, April 30, 2014
Genetic Study Supports Link Between Carbohydrate Digestion and Obesity
Study investigates the relationship between body weight and AMY1 gene.
Tuesday, April 01, 2014
Dying From Food Allergy Less Likely than being Murdered
A person with a food allergy is more likely to be murdered than to die from a severe reaction, according to a new study.
Monday, November 25, 2013
Gut Microbes Could Determine the Severity of Melamine-Induced Kidney Disease
According to an international study, microbes in gut can affect the severity of kidney disease brought on by melamine poisoning.
Monday, February 18, 2013
Tackle Fungal Forces to Save Crops, Forests and Endangered Animals, Say Scientists
Crop losses due to fungal attack challenge food security and threaten biodiversity.
Thursday, April 12, 2012
Gastric Bypass Surgery Changes Food Preferences
The findings suggests a new mechanism by which some types of bariatric surgery lead to long-term weight loss.
Wednesday, August 03, 2011
Scientific News
Decrease in Foodborne Outbreaks in Denmark
Almost every other registered salmonella infection in Denmark in 2014 was brought back by Danes travelling overseas.
How Safe Is Your Ground Beef?
If you don’t know how the ground beef you eat was raised, you may be putting yourself at higher risk of illness from dangerous bacteria. You okay with that?
Sweeteners Detected in Human Breast Milk
New data show that multiple types of NNS can be passed to nursing infants.
Food Science Team Finds Key to Tasty, Salt-Reduced Bread
Three food science researchers at the University of Alberta have discovered how to reduce salt in bread by half without compromising its taste or texture.
Yorkshire Scientists Could Hold Key to Preventing Future Horsemeat Scandals
Incidents like the horse meat scandal, which caused extensive damage to the UK’s farming and retail industry, could be consigned to the past thanks to revolutionary technology developed in the UK.
Detecting Hidden Ingredients
Researchers from China have used mass spectrometry to reveal the use of undeclared substances in dietary supplements.
Study Questions Presence in Blood of Heart-Healthy Molecules from Fish Oil Supplements
A new study from the Perelman School of Medicine at the University of Pennsylvania questions the relevance of fish oil-derived SPMs and their purported anti-inflammatory effects in humans.
How To Keep Your Rice Arsenic-Free
Researchers at Queen’s University Belfast have made a breakthrough in discovering how to lower worrying levels of arsenic in rice that is eaten all over the world.
Pesticide Found in 70 Percent of Massachusetts’ Honey Samples
New Harvard University study says that the pesticide commonly found in honey samples is implicated in Colony Collapse Disorder.
Printed "Smart Cap" Detects Spoiled Food
It might not be long before consumers can just hit “print” to create an electronic circuit or wireless sensor in the comfort of their homes.
SELECTBIO

Skyscraper Banner
Go to LabTube
Go to eposters
 
Access to the latest scientific news
Exclusive articles
Upload and share your posters on ePosters
Latest presentations and webinars
View a library of 1,800+ scientific and medical posters
2,500+ scientific and medical posters
A library of 2,500+ scientific videos on LabTube
3,700+ scientific videos
Close
Premium CrownJOIN TECHNOLOGY NETWORKS PREMIUM FREE!