Anaphylaxis UK is proud to be recognising our 30th anniversary this year… Three decades of unwavering support. To mark the anniversary, we’re launching our ’30 Reasons’ anniversary campaign to showcase the people and stories that motivate us to do what we do here at Anaphylaxis UK.

New international guidelines published in the Journal of Allergy and Clinical Immunology this April aim to support healthcare professionals using oral immunotherapy to treat patients with food allergies.

Neil Powell, a clinical pharmacist from Cornwall, has been awarded funding from the National Institute for Health and Care Research to explore the best way to treat patients incorrectly labelled as allergic to penicillin.

Researchers from the University of the West of England (UWE) are seeking individuals with food intolerances, allergies, or special dietary requirements to participate in their study focusing on experiences at outdoor events.

Researchers from the University of Nottingham would like to interview parents and caregivers of children with a diagnosed food allergy about their experiences of uncertainty so that they can provide the right help and support. 

The Civil Aviation Authority have published a review of the evidence on the risks of allergic reactions on commercial flights for those with food allergies and how to manage them. The results are reassuring, showing that the risk of a reaction in the air is up to 100 times lower than on the ground.

We’re thrilled to announce that we are partnering with ITN Business to produce an upcoming news-style programme ‘Allergy Aware’, launching on 1st October to coincide with Anaphylaxis Awareness Week.

As Healthcare Science Week draws to a close, we thought it would be a great time to sit down with Dr Helen Evans Howells, the Chair of our Clinical and Scientific Panel, to find out a bit more about her role with Anaphylaxis UK.

New figures released by the Food Standards Agency (FSA) show that a worrying number of people who are allergic to animal-based products, such as egg, milk or fish, are unaware that foods labelled vegan or plant-based can still contain traces of ‘animal’ allergens, putting them at risk of an allergic reaction.