Further fatalities caused by anaphylactic reactions to food, 2001-2006

Bock, S. Allan; Muñoz-Furlong, Anne; Sampson, Hugh A.

doi:10.1016/j.jaci.2006.12.622

Cited by 910 publications

(766 citation statements)

References 9 publications

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“…The overrepresentation of peanut and tree nut allergies among cases of fatal food-induced anaphylaxis further supports the concept that certain foods tend to be more allergenic than others (Bock et al 2007). However, the main food allergens (milk, egg, peanut, tree nut, soy, wheat, fish, and shellfish) in spite of their diverse origins have common characteristics: (a) a relatively small molecular weight, ranging 10-70 kDa, they are (b) glycoproteins, (c) water soluble, and (d) stable to heat and digestion (Bannon 2004).…”

Section: Pathophysiology Of Food Allergysupporting

confidence: 56%

Food Allergy and the Oral Immunotherapy Approach

Cabrera

Urra

2014

Arch. Immunol. Ther. Exp.

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Food allergy represents an increasing health problem, with children being the most affected population. The symptoms can appear within minutes or hours of ingesting the offending food, producing skin manifestations, respiratory, gastrointestinal and anaphylactic reactions in the severe forms. Food allergy is established by the loss of tolerance to food proteins, and is characterized by an altered balance of regulatory T (Treg) cells and the shift to Th2 type cytokines in the intestinal lamina propria. We have described the contribution of different factors in establishing oral tolerance, such as the antigenic exposition route, the gut microenvironment, and the timing of the food introduction. Apart from avoiding the food, immunotherapy is the only intervention which produces oral desensitization to food proteins. Among the underlying immunological mechanisms of oral immunotherapy (OIT) are the changes in humoral immunity (a decrease of allergen-specific IgE and an increase of allergen-specific IgG4) and cellular changes such as the increased number of FoxP3 ? Treg cells. At present, the experiences of OIT with various foods are offering promising results. OIT appears to be safe producing low adverse reactions, and effective in inducing desensitization in most subjects with food allergy.

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Section: Pathophysiology Of Food Allergysupporting

confidence: 56%

Food Allergy and the Oral Immunotherapy Approach

Cabrera

Urra

2014

Arch. Immunol. Ther. Exp.

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“…However, there is also significant risk from community exposure (1). The most common location for anaphylaxis to occur in the community is the school or kindergarten, accounting for 16-22% of reactions (11)(12)(13)(14)(15)(16). Between 10% and 18% of FA or anaphylaxis reactions occur at school (1,17).…”

Section: Why the Community Is Importantmentioning

confidence: 99%

EAACI Food Allergy and Anaphylaxis Guidelines: managing patients with food allergy in the community

Muraro¹,

Agache²,

Clark³

et al. 2014

Allergy

142

155

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The European Academy of Allergy and Clinical Immunology (EAACI) Food Allergy and Anaphylaxis Guidelines, managing patients with food allergy (FA) in the community, intend to provide guidance to reduce the risk of accidental allergic reactions to foods in the community. This document is intended to meet the needs of early-childhood and school settings as well as providers of non-prepackaged food (e.g., restaurants, bakeries, takeaway, deli counters, and fast-food outlets) and targets the audience of individuals with FA, their families, patient organizations, the general public, policymakers, and allergists. Food allergy is the most common trigger of anaphylaxis in the community. Providing children and caregivers with comprehensive information on food allergen avoidance and prompt recognition and management of allergic reactions are of the utmost importance. Provision of adrenaline auto-injector devices and education on how and when to use these are essential components of a comprehensive management plan. Managing patients at risk of anaphylaxis raises many challenges, which are specific to the community. This includes the need to interact with third parties providing food (e.g., school teachers and restaurant staff) to avoid accidental exposure and to help individuals with FA to make safe and appropriate food choices. Education of individuals at risk and their families, their peers, school nurses and teachers as well as restaurant and other food retail staff can reduce the risk of severe/fatal reactions. Increased awareness among policymakers may improve decision-making on legislation at local and national level.

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“…[15] Almost any food or food additive can cause an allergic reaction, but the most common triggers include milk, soy, eggs, peanuts, wheat, nuts and seafood. [16] Six international studies have found that between 1 and 10.8% of allergies occurred after consumption of seafood, peanuts, eggs and milk. [17] Allergic reactions due to fruits and nuts are between 0.1 and 4.3% and to vegetables, only 0.1 to 1.4%.…”

Section: Effect Of Dietmentioning

confidence: 99%

Influence of the type of anaesthesia used, the diet and the consumption of sugar and alcohol on the intradermal skin test to morphine

Ciobotaru

Voinescu

Barna

et al. 2015

Biotechnology & Biotechnological Equipment

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Opioids are the drugs of choice for medium and high-intensity postoperative pain. Morphine is considered to be the most effective, but it can also lead to an increased risk of allergic reactions, including anaphylactic shock. A retrospective study was conducted, where postoperative positive intradermal skin tests to morphine of 90 patients with total abdominal hysterectomy and bilateral salpingo-oophorectomy were analysed. Patients were categorized in terms of the type of anaesthesia, diet, sugar diet and the amount of alcohol consumed. It was found that the type of anaesthesia significantly influences the frequency of positive intradermal skin test to morphine, which is most common in patients with general anaesthesia and endotracheal intubation (67% vs. 40%; P D 0.01). There is a correlation between the type of anaesthesia and allergy to morphine, but not a very strong one. Diet and alcohol consumed had moderate influence on the frequency of positive intradermal skin test to morphine. There was no correlation observed between sugar consumption and allergy to morphine.

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Further fatalities caused by anaphylactic reactions to food, 2001-2006

Cited by 910 publications

References 9 publications

Food Allergy and the Oral Immunotherapy Approach

Food Allergy and the Oral Immunotherapy Approach

EAACI Food Allergy and Anaphylaxis Guidelines: managing patients with food allergy in the community

Influence of the type of anaesthesia used, the diet and the consumption of sugar and alcohol on the intradermal skin test to morphine

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