Épidémiologie de l’asthme et des allergies alimentaires

Abstract

In the course of the “atopic march”, sensitization to food allergens appears earliest, followed by sensitization to inhalant allergens, which is a factor favoring the subsequent development of asthma. While the sequence atopic dermatitis and/or food sensitization (allergy)–asthma–allergic rhinitis is usually the case, exceptions to this schema are relatively frequent. Asthma and food allergy, conditions occurring more and more often, are closely linked, especially in children. Note that bronchospasm can be a symptom of food allergy. Note also that asthmatic disease is one of the principal risk factors for severe anaphylaxis and death associated with food allergy, with recognized under-utilization of auto-injectable adrenalin. Conversely, because of the “intrinsic” severity of asthma, food allergy represents an important risk factor for severe acute asthma, being able to put the life, especially that of young children, adolescents and young adults, in danger. In practice, one must: (I) look for a history of asthma or existing asthma in all patients suspected of having food allergy, (II) be assured of optimal control of asthma diagnosed during the course of a food allergy workup, and (III) in all cases, refer the patient to an allergy specialist, because experience proves that one food allergic patient out of two does not benefit from such a consultation and the resulting special recommendations.