Allergenic food anaphylactic shock

In the most severe cases, a shock develops at various severity levels, including an irreversible shock. Anaphylactic shock is usually developed within a few to 30 min after contact with food allergen. 

In Finland, from 2000 to 2007, the frequency of cases of severe allergic reactions annually was found to be 0.001%. The reaction was a life-threatening anaphylactic shock in 26% of the mentioned cases, with no deaths reported. Food was the causative agent in 53% of the cases. Out of the foodstuffs, the majority of reactions was induced by nuts and seeds fruit and vegetables in the case of the adult population, and nuts, important allergens, for children along with milk, egg, and wheat (Makinen-Kiljunen and Haahtela, 2008). 

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