PEOPLE are being urged not to be complacent when it comes to food allergies after it was revealed more than 100 people were treated at Swindon's hospital over the course of the year.

The warning comes as pubs and restaurants reopen to indoor diners after lockdown.
Nationally, NHS Digital data reveals around 30,400 hospital admissions were recorded in 2019-20 – a big increase from 20,700 in 2015-16.

“As lockdown restrictions ease, if you or your friends or family have a food allergy, it’s important to never be complacent,” said a spokeswoman for the Food Standards Agency, which is responsible for food safety and hygiene.

“Remember to be allergy aware and speak to restaurants about food allergies every time you order, because ingredients, recipes and staff can change.”

The latest full year of figures show around 120 people were admitted to Great Western Hospital with a primary diagnosis of allergies. 

That was similar to the the number in 2015-16, but down from at least 136 admissions in the previous year.

The figures count a patient’s first period of care under a consultant and include admissions for allergies related to food, pollen and cosmetics, among other things.

The exact number for 2018-19 is not known because the total number for certain patient groups were not released to maintain confidentiality.

Amena Warner, head of clinical services for Allergy UK, said the rising number of hospital admissions for allergies and anaphylactic shock was a “huge concern”.

There were at least 21 people admitted with a diagnosis of anaphylactic shock at GWH in 2019-20, compared to at least 26 in 2015-16.

Anaphylactic shock happens when someone has a severe and sometimes potentially life-threatening immune reaction to an allergen, which the body has become hypersensitive to, causing an allergy.

There were around 5,500 admission episodes linked to anaphylactic shock across England in 2019-20, which was slightly down from the previous year but up from 4,500 in 2015-16.

Amena added: “If this isn’t brought under control we’re going to have a huge problem, because in some cases allergic reactions can be fatal.”

New regulations, due to come into force in October, will require businesses preparing pre-packed food for direct sale on their premises to include a full ingredients list on an item’s label.

Named, Natasha’s Law, this followed the case of Natasha Ednan-Laperouse who died in 2016 after suffering an allergic reaction to a Pret a Manger baguette.

“The exact reasons why allergies are on the rise are not known”, said Ms Warner. But she added that people’s gut health could be a factor, as well as genetic influences.

But Ms Warner advised people still need to understand the risks in the first place so they can make an informed choice. 

She added: “There needs to be much more education about allergies for the general public.”

The FSA spokeswoman said that, although hospital admissions for food-induced anaphylaxis rose in the two decades to 2018, the fatality rate for such admissions more than halved over the period.