Estimating prevalence of adverse reactions to foods: Principles and constraints

Mz, Nichaman; McPherson, R. Sue

doi:10.1016/0091-6749(86)90006-0

Cited by 10 publications

(3 citation statements)

References 5 publications

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“…Analysing the discrepancy between the high rate of selfreported food reactions and challenge proven symptoms as found in our cross-sectional study, one might consider several possible explanations [30]. On the one hand, it is well known and could again be shown in our study that objective clinical symptoms can be reproduced in only a small proportion of subjective reports, probably because of a strong tendency of individuals to causally relate situations of the daily life with ingested foods.…”

Section: Discussioncontrasting

confidence: 58%

Food allergy and non‐allergic food hypersensitivity in children and adolescents

Roehr

Edenharter²,

Reimann

et al. 2004

Clin Experimental Allergy

244

178

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The perception of food-related symptoms is common among children and adolescents from the general population. Self-reports could be confirmed in around one out of 10 individuals, still resulting in 4.2% of proven clinical symptoms. However, most reactions were mild and mainly because of pollen-associated FA, while NAFH reactions were less common. Severe IgE-mediated FA was observed in individuals with pre-existing atopic disease, who should be fully investigated for clinically relevant FA.

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Section: Discussioncontrasting

confidence: 58%

Food allergy and non‐allergic food hypersensitivity in children and adolescents

Roehr

Edenharter²,

Reimann

et al. 2004

Clin Experimental Allergy

244

178

View full text Add to dashboard Cite

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“…These results are consistent with other similar international studies which have been conducted in the UK, USA, and the Netherlands which found reported food intolerance prevalence rates of 20, 16 Dairy (16%), seafood (14%), fresh fruits (9%) Fresh fruit (25%), seafood (15%), nuts (10%), eggs (10%) Alcohol (14%), monosodium glutamate (14%) Dairy (25%) Fresh fruit (9%), dried fruit (9%), dairy (9%), chocolate (9%), sauces (9%), alcohol (9%), high fat foods (9%), monosodium glutamate (9%) Seafood (20%) Fresh fruit (31%), seafood (15%), nuts (15%), alcohol (15%) Dairy (27%), sugar (18%) Fresh fruit, dairy, nuts, pastry, fats/oils Fresh vegetables, chocolate, eggs, herbs/spices, monosodium glutamate and 12%, respectively [20][21][22]. Whilst the true prevalence of food intolerance remains unknown, double-blind, placebo-controlled food challenge studies suggest that the prevalence of food intolerance is closer to 2% [23][24][25]. Obviously, there is a wide gap between the actual prevalence of food intolerance and public perceptions of it.…”

Section: Discussionmentioning

confidence: 99%

Reported food intolerance and respiratory symptoms in young adults

Woods

Abramson

Raven³

et al. 1998

Eur Respir J

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The aim of the study was to assess the ability of the European Community Respiratory Health Survey (ECRHS) questionnaire to provide data on the prevalence, type and reported symptoms associated with food intolerance from a group of young adults in Melbourne. Six hundred and sixty nine randomly selected subjects completed the questionnaire with 553 attending the laboratory for skin-prick tests, anthropometry, and ventilatory function tests. A further 207 symptomatic participants completed the questionnaire, with 204 of them attending the laboratory. Seventeen per cent of all respondents reported food intolerance or food allergy. A wide variety of food items was cited as being responsible for food-related illnesses. Those with current asthma did not report food-related illness more frequently than those without asthma. Respondents who reported respiratory symptoms following food ingestion were more likely to be atopic, to have used inhaled respiratory medications in the previous 12 months, reported less exposure to regular passive smoking over the past 12 months and weighed more. These associations between respiratory symptoms and food intolerance require further prospective investigation and verification. The importance of using appropriate dietary methodology in future studies for determining diet-disease relationships was highlighted by this study.

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“…There is no evidence for age, gender, racial, occupational, or geographical factors that predispose individuals to a greater risk of anaphylaxis. There are no reliable data on the incidence, prevalence, or mortality rates for food-induced anaphylaxis (1). Many persons with mild allergic reactions to foods recognize the offending foods, avoid the foods subsequently, and never present for further evaluation.…”

Section: Epidemiologymentioning

confidence: 99%

Food‐induced fatal anaphylaxis in adults: respiratory death

Yunginger

1992

Pediatric Allergy Immunology

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Fatal food‐induced anaphylaxis is rarely reported, and its incidence is unknown. We have identified six adults who experienced fatal postprandial anaphylaxis. Four were highly atopic, and all had experienced prior non‐fatal reactions to peanut, pecan, codfish, or shellfish. In five of six cases, the fatal reaction occurred after dining away from home. All victims had elevated serum IgE antibodies to the incriminated food, and in four cases the mast cell tryptase levels were also elevated. IgE‐antibody containing sera from victims could be used in inhibition immunoassays to test for hidden food allergens in uneaten portions of foods consumed just prior to death. Most fatal anaphylactic reactions to foods are preventable. Sensitized persons may be lulled into false security by the reversibility of previous reactions; may not appreciate possible inadvertent contamination of non‐allergenic foods by allergenic foods; may not appreciate the gravity of symptoms if intoxicated; and may attempt to deny symptoms or treat themselves inappropriately with antihistamines rather than with epinephrine. Patient education efforts should be directed to these areas.

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Estimating prevalence of adverse reactions to foods: Principles and constraints

Cited by 10 publications

References 5 publications

Food allergy and non‐allergic food hypersensitivity in children and adolescents

Food allergy and non‐allergic food hypersensitivity in children and adolescents

Reported food intolerance and respiratory symptoms in young adults

Food‐induced fatal anaphylaxis in adults: respiratory death

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