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Retrospective study identified fish and milk as the main culprits in cases of food protein‐induced enterocolitis syndrome
Author(s) -
Douros Konstantinos,
Tsabouri Sophia,
Feketea Gavriella,
Grammeniatis Vasilis,
Koliofoti Eleana Georgia,
Papadopoulos Marios,
Sardeli Olympia,
Triga Maria,
Priftis Kostas N.
Publication year - 2019
Publication title -
acta paediatrica
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 115
eISSN - 1651-2227
pISSN - 0803-5253
DOI - 10.1111/apa.14779
Subject(s) - medicine , enterocolitis , oral food challenge , food allergy , allergy , milk allergy , pediatrics , fish <actinopterygii> , immunoglobulin e , elimination diet , retrospective cohort study , immunology , antibody , fishery , biology
Aim Food protein‐induced enterocolitis syndrome (FPIES) is a non‐immunoglobulin E (IgE)‐mediated food allergy, which is confined to the gastrointestinal tract and occurs most frequently in the first year of life. Our aim was to examine the clinical features, causative agents and outcomes of Greek children with FPIES. Methods This was a five‐year (2013–2017) retrospective study, based on chart reviews of 78 children with FPIES from six Greek paediatric allergy centres. Results Only five children needed an oral food challenge (OFC) for diagnosis, but 54 children (69%) had OFCs to monitor tolerance development. The most common problems were fish and milk, which affected affecting 42 (54%) and 25 (35%) of children, respectively. The median age of tolerance based on the results of the negative OFCs occurred by 34.0 (26.6–58.4) months. Fish and milk were tolerated by 24 (57%) and 13 (52%) of children by 43.8 and 24.3 months, respectively. Coexisting IgE sensitisation to the offending food was related to delayed tolerance. Conclusion Fish and milk were the most common food allergies in our series of Greek children with FPIES. Cases with IgE sensitisation to the food trigger took longer to resolve their allergies.