Fact Sheets

Anaphylaxis (pronounced ana-fil-ax-is) is a serious whole-body allergic reaction. It can occur when someone is exposed to something they are allergic to (known as an allergen). Reactions usually begin within minutes and rapidly progress but can occur up to 2-3 hours later.

Answers to some of the questions you might have if you are diagnosed with or think you might have an allergy to polyethylene glycols (PEGs).

Some people become allergic after direct contact with the kiwifruit itself, such as eating it. It is even possible that direct skin contact with the flesh of the fruit could cause that person to become allergic if their skin has been broken (such as through eczema).

Sulphites are preservatives added to food and drinks to extend their shelf life. The term “sulphites” is a general term for a group of chemicals including sulphur dioxide and sodium or potassium metasulphite.

People who react to one type of shellfish (such as crab) are likely to react to other members of the same group (in this case, other crustaceans). Some may react to molluscs as well. A special reason for being cautious is because of the relatively high risk of cross-contamination among different types of shellfish, for example on fish counters or in fish markets.

No one knows for sure, but the incidence of sesame seed allergy appears to have risen dramatically over the past two decades and this rise is probably linked to its increased use. Other seeds can cause allergic reactions but sesame appears to the most common to do so.

Research has shown that refined peanut oil will not cause allergic reactions for the overwhelming majority of people who are allergic to peanuts and if anyone does suffer a reaction it is likely to be mild. However, unrefined (crude) peanut oil is more likely to cause symptoms.

Mustard is one of 14 major allergens that must be declared in the ingredient lists whenever they appear in pre-packed food.