Abstract
Over the past year and a half, the coronavirus disease 2019 (COVID-19) pandemic has set off a cascade of new challenges to the health, safety, and economic stability of families around the world. Given limitations in accessing safe food and decreased options for emergency assistance, food-allergic individuals have been identified as particularly vulnerable to food insecurity during COVID-19.1 Whereas prior studies have considered this issue in the context of immunoglobulin E (IgE)–mediated food allergies, food protein–induced enterocolitis syndrome (FPIES) is another serious food allergy affecting over 900,000 North Americans, which should be considered as a risk factor for food insecurity during times of disruption.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: The Journal of Allergy and Clinical Immunology: In Practice
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
