Are we getting more allergic to food?

When 15 year old Natasha Ednan-Laperouse died after eating a baguette from Pret containing sesame seeds, a campaign to get better food labelling was launched. Now the Government has started a consultation into strengthening current labelling laws to protect allergy sufferers. But are we getting more allergic to food and what scientific research is being done to find out why some people have more extreme reactions than others? The BBC’s health and science correspondent James Gallagher takes us through the biology. Mixed by Weidong Lin, additional mixing by Nicolas Raufast. Producer Jaja Muhammad. Editor John Shields.

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Beyond Today is the daily podcast from Radio 4 that asks one big question about one big story in the news - and beyond. Tina Daheley, Matthew Price, and a team of curious producers search for answers that change the way we see the world. They speak to the BBC’s unrivalled global network of reporters, plus occasional special guests, to tell stories about identity, technology, and power - where it lies and how that is changing.