A York student is asking for new food legislation after a mouthful of curry brought him within seconds of death.

James Forrester, 22, a student at York University, was celebrating a friend's birthday at an Indian restaurant when he unwittingly ate almonds, triggering a near-lethal allergic reaction.

A frantic dash home for vital medicine ended only yards up the road when he passed out unable to breathe and believing he faced certain death.

James said: "I've had allergic reactions to nuts all my life, but never like this. I was absolutely terrified and I believed this was the end for me.

"It was my own fault. I should have been more careful, but the curry I had is my favourite - chicken tikka masala. I've had it hundreds of times, including in the same restaurant, and I stupidly thought it would be all right. The chef must have tried to be more creative."

Now he's calling for restaurant owners and other food sellers to clearly show if nuts are present.

"All I'm asking is for people to say this has nuts in it, or could have. I should be checking this myself all the time, but I was foolishly blase about it that night and I nearly paid the ultimate price."

Thousands of sufferers across the country experience severe allergic reactions called anaphylaxic shocks after only a tiny sample of certain foods, most commonly nuts.

Potentially lethal symptoms include swelling of the throat and mouth, breathing difficulties, faster heart rates and unconsciousness.

Today, Martin Dodd, one of the paramedics who came to Mr Forrester's aid, said the student's fears were not exaggerated.

"This condition untreated can very easily be a killer," he said.

"When we got there he was getting very breathless and anxious, and one of the symptoms is a fear of impending doom."

Final-year student James, recovering at the family home in Kingston-Upon-Thames, Surrey, today paid tribute to Mr Dodd and his fellow paramedic, Dennis Hall.

"Maybe it was because I blacked out, but the ambulance was there incredibly quickly. I believe they saved my life."

Jane Dwyer, who runs the York Support Group for Allergy Sufferers, said: "For anaphylaxis sufferers going anywhere to eat is pretty much impossible because they can never be sure what they are eating.

"We definitely support labelling everything, but the problem goes further than that. The problems are caused by a tiny amount of the food. Using a chopping board which has had nuts chopped on it before is enough to do it."

Today, restaurants - not responsible for serving the student's near killer meal - gave their backing to Mr Forrester's calls.

Mohammed Adris, manager of the Jinnah Balti House, Micklegate, said: "People's allergies could be a matter of life and death and it should be clear what they can safely eat.

"We tell people exactly what is in our food and I think all restaurants should do the same."

Mohammed Aslam, manager of the Aagrah restaurant in York Road, Steeton, near Tadcaster, agreed.

"If somebody doesn't like something or can't eat something, it is very easy for a chef to leave it out," he said.

"We have to understand our customer's needs and we always take them into account."

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