Epidemiology of Anaphylaxis Induced by Food: Incidence, Trends, Natural History, and Bias

Durana, Maria D. Alonso-Diaz; Nieto-Nieto, A; Gonzalez-Moreno, Ana; Tejedor-Alonso, Miguel A

doi:10.1007/s40521-022-00305-6

Curr Treat Options Allergy

2022

DOI: 10.1007/s40521-022-00305-6

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Epidemiology of Anaphylaxis Induced by Food: Incidence, Trends, Natural History, and Bias

Maria D. Alonso-Diaz Durana

A Nieto-Nieto

Ana Gonzalez-Moreno

et al.

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Immunoglobulin E (IgE)-mediated food allergy

Bégin,

Waserman,

Protudjer

et al. 2024

Allergy Asthma Clin Immunol

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Food allergy is defined as an adverse immunologic response to a food. Immunoglobulin E (IgE)-mediated reactions to foods are associated with a broad range of signs and symptoms that may involve any of the following body systems: the skin, gastrointestinal tract, respiratory tract, and cardiovascular system. IgE-mediated food allergy is a leading cause of anaphylaxis. Therefore, timely and appropriate diagnosis and treatment are imperative. A diagnosis of food allergy entails a careful history and diagnostic tests, which may include skin prick tests, serum-specific IgE, and oral food challenge. The goal of food allergy care is to empower patients and caregivers to manage the risk of food-allergic reactions, reduce food allergy-related anxiety, and achieve a sense of control over their condition. This can be achieved in different ways for different patients and across different life stages. This article provides an overview of the epidemiology, pathophysiology, diagnosis, and management of IgE-mediated food allergy.

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Immunoglobulin E (IgE)-mediated food allergy

Bégin,

Waserman,

Protudjer

et al. 2024

Allergy Asthma Clin Immunol

View full text Add to dashboard Cite

show abstract

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Epidemiology of Anaphylaxis Induced by Food: Incidence, Trends, Natural History, and Bias

Cited by 1 publication

References 64 publications

Immunoglobulin E (IgE)-mediated food allergy

Immunoglobulin E (IgE)-mediated food allergy

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