Food In Canada

Discovery could reduce risk of serious allergic reactions

July 23, 2009  
by Food in Canada staff

Food Safety
Research & Development

A team of researchers at Glasgow University have found a way to reduce the impact or symptoms of anaphylactic shock.

According to Glasgow University’s website, the team are the first in the world to pinpoint a molecule that amplifies the allergic reaction and have successfully developed a biological agent to reduce the symptoms.

The breakthrough, say the scientists, could lead to a huge reduction in the number of fatal cases of anaphylactic shock around the world.


Anaphylaxsis is a severe allergic reaction. Symptoms may include generalized flushing, difficulty breathing and can result in cardiac arrest and death.

Common causes include foods such as peanuts, tree nuts, sesame, fish, shellfish, dairy products and eggs.


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