2007
DOI: 10.1016/j.otohns.2006.10.007
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Safe use of selected cephalosporins in penicillin‐allergic patients: A meta‐analysis

Abstract: First-generation cephalosporins have cross-allergy with penicillins, but cross-allergy is negligible with second- and third-generation cephalosporins. Particular emphasis should be placed on the role of chemical structure in determining the risk of cross-reactivity between specific agents.

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Cited by 165 publications
(124 citation statements)
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“…The majority (approximately 70%) of anaphylaxis caused by antibiotics in human medicine result from penicillins and cephalosporins (e.g. cefazolin, used in this case), which share the beta-lactam ring and are typically mediated by IgE (Harper et al 2009, Pichichero andCasey 2007).…”
Section: Discussionmentioning
confidence: 99%
“…The majority (approximately 70%) of anaphylaxis caused by antibiotics in human medicine result from penicillins and cephalosporins (e.g. cefazolin, used in this case), which share the beta-lactam ring and are typically mediated by IgE (Harper et al 2009, Pichichero andCasey 2007).…”
Section: Discussionmentioning
confidence: 99%
“…However, one (0.7%) of the 152 patients with negative skin test had an immediate allergic reaction after cephalexin, underscoring the lack of predictive power of the penicillin skin test. 50 In a meta-analysis by Pichichero 15 There was a trend towards increased risk for firstgeneration cephalosporins, although the result did not reach statistical significance.…”
Section: Clinical Reaction To Cephalosporins In Patients With Penicilmentioning
confidence: 99%
“…The resulting unstable metabolites do not allow haptenisation of proteins. 15 In subjects with BL hypersensitivity, the hapten-protein conjugate has the capability to activate T-cells and the ensuing B-cell response. Specific immunoglobulin (Ig) E antibodies produced by B-cells become attached to the surface of effector cells such as mast cells and basophils.…”
Section: Mechanism Of Beta-lactam Hypersensitivitymentioning
confidence: 99%
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