The Story What's behind the rise in food allergies
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Dec 24, 2024 Join Professor Sir Stephen Holgate, an expert in allergy and lung diseases, and Tom Whipple, science editor at The Times, as they tackle the alarming rise in food allergies in the UK. They discuss the staggering increase in hospitalizations due to anaphylaxis and what's driving this trend. The conversation dives into the significance of genetics and environmental factors, the role of everyday microbes, and innovative approaches like immunotherapy. Personal stories add depth, showcasing the urgent need for research and awareness in combating this public health crisis.
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Manveen Rana's Allergy Experience
- Manveen Rana details her personal experience with severe nut and seed allergies, starting with an ominous tingling and escalating to difficulty breathing.
- She emphasizes the fear and anxiety accompanying each reaction, highlighting the life-threatening nature of allergies.
Rising Allergy Rates
- Food allergies in the UK have doubled since 2008, with over 7,000 hospital admissions for anaphylaxis in the past year.
- While hospitalizations increased sevenfold between 1992 and 2012, fatalities remained steady, likely due to increased awareness and better treatment like EpiPens.
Allergy Mechanism
- Professor Stephen Holgate explains that allergic reactions occur when the immune system mistakenly identifies food proteins as parasites.
- This triggers the release of IgE antibodies, leading to a cascade of chemicals that cause allergic symptoms.