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Food anaphylaxis
Author(s) -
Wang Julie,
Sampson Hugh A.
Publication year - 2007
Publication title -
clinical and experimental allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.462
H-Index - 154
eISSN - 1365-2222
pISSN - 0954-7894
DOI - 10.1111/j.1365-2222.2007.02682.x
Subject(s) - anaphylaxis , angioedema , medicine , allergy , epinephrine , food allergy , dermatology , intensive care medicine , allergen , aggravating factor , vomiting , immunology , anesthesia
Summary Anaphylaxis is a life‐threatening allergic reaction, and food is one of the most common responsible allergens in the outpatient setting. The prevalence of food‐induced anaphylaxis has been steadily rising. Education regarding food allergen avoidance is crucial as most of the fatal reactions occurred in those with known food allergies. The lack of a consensus definition for anaphylaxis has made its diagnosis difficult. Symptoms affect multiple organ systems and include pruritus, urticaria, angioedema, vomiting, diarrhoea, abdominal cramps, respiratory difficulty, wheezing, hypotension, and shock. Prompt recognition of anaphylaxis is essential as delayed treatment has been associated with fatalities. Although epinephrine is accepted as the treatment of choice, timely administration does not always occur, partly due to a lack of awareness of the diagnostic criteria. Several novel tools are currently being investigated, which will potentially aid in the diagnosis and treatment of food‐induced anaphylaxis.