Overcoming barriers to effective management of food-induced anaphylaxis in underserved populations through school-based interventions

Abstract

Food allergy is an important public health concern in the United States, affecting an estimated 1 in 13 children and 2% to 3% of adults with evidence of increasing prevalence. Food exposure is the most common cause of anaphylaxis in children, and 40% of US children with food allergy will experience a severe reaction.1 Management of food allergy centers on avoidance of the culprit food(s) and access to epinephrine autoinjectors in case of accidental exposure. Furthermore, early recognition of anaphylaxis and administration of epinephrine are essential during severe food reactions.