Characteristics Of Food Allergy Research Articles

Risk Factors for the Development of IgE-Mediated Food Allergy in Preschool Children with Asthma.

Food allergy is a component of the atopic march and may have effects on asthma. This study aimed to evaluate the risk factors for confirmed immunoglobulin E-mediated food allergies and their impact on the clinical picture in preschool children with asthma. Clinical history and allergic assessment results were obtained from medical records and analyzed retrospectively. Preschool children with asthma were included in the study and the characteristics of food allergy and asthma were evaluated. The patients were grouped as those with food allergy (Group I, n = 60) and those without (Group II, n = 98). In patients with food allergy and asthma, the number of episodes requiring systemic steroids in the last year (p = 0.002), atopic dermatitis (p = 0.001), parental atopic disease (p = 0.009) and aeroallergen sensitivity rates (p < 0.001) was higher than patients without food allergies. The use of medium or high doses of inhaled steroids to achieve asthma control was more frequent in patients with food allergies (p = 0.014). Parental history of atopic disease [p = 0.007, odds ratio (OR): 3.27, 95% confidence interval (CI) 1.37-7.77)], atopic dermatitis (p = 0.017, OR: 2.80, 95% CI: 1.19-6.57), starting complementary food after 6 months (p = 0.004, OR: 3.9, 95% CI: 1.5-10.0) and having aeroallergen sensitivity (p < 0.001, OR: 6.01, 95% CI: 2.21-16.29) were identified as significant risk factors for food allergy. Asthmatic preschool children with food allergies are more likely to have a parental atopic disease, atopic dermatitis, aeroallergen sensitivity and starting complementary food after 6 months. These patients experience more asthma attacks and need higher doses of steroids.

PREVALENCE, SEVERITY, AND DISTRIBUTION OF ADULT-ONSET FOOD ALLERGY

Introduction While much attention has been devoted to food allergy in children, little is known about the prevalence and characteristics of food allergy in adults. Moreover, recent research has shown that increasing numbers of individuals are developing food allergy in adulthood. This population-based study was conducted to examine the prevalence, severity, and distribution of adult-onset food allergy. Methods A survey was administered to 40,443 adult United States residents between 2015 and 2016. Population-level prevalence was estimated using complex survey weighting. Demographics, history of reactions and diagnosis for each allergen, and comorbid conditions were analyzed. Self-reported food allergies were considered convincing if symptoms were consistent with IgE-mediated reactions. Results Among all adults with food allergy, 45.3% reported developing at least one food allergy after 18 years of age. Of these, 24.9% only experienced onset of food allergy in adulthood, and 54.7% only experienced onset of food allergy in childhood. The five most prevalent adult-onset food allergies included shellfish (13.3% of adults), milk (6.0%), wheat (5.6%), tree nut (4.8%), and soy (3.9%). More than half of individuals with adult-onset allergy to peanut, tree nut, fin fish, or shellfish reported a prior severe reaction to the allergen. Factors associated with development of adult-onset food allergy include female sex, increasing age, and a history of multiple food allergies, allergic rhinitis, or medication allergy. Conclusions One in four adults with food allergy develop a food allergy for the first time as an adult. Further study is necessary to understand potential predictors of adult-onset food allergy. While much attention has been devoted to food allergy in children, little is known about the prevalence and characteristics of food allergy in adults. Moreover, recent research has shown that increasing numbers of individuals are developing food allergy in adulthood. This population-based study was conducted to examine the prevalence, severity, and distribution of adult-onset food allergy. A survey was administered to 40,443 adult United States residents between 2015 and 2016. Population-level prevalence was estimated using complex survey weighting. Demographics, history of reactions and diagnosis for each allergen, and comorbid conditions were analyzed. Self-reported food allergies were considered convincing if symptoms were consistent with IgE-mediated reactions. Among all adults with food allergy, 45.3% reported developing at least one food allergy after 18 years of age. Of these, 24.9% only experienced onset of food allergy in adulthood, and 54.7% only experienced onset of food allergy in childhood. The five most prevalent adult-onset food allergies included shellfish (13.3% of adults), milk (6.0%), wheat (5.6%), tree nut (4.8%), and soy (3.9%). More than half of individuals with adult-onset allergy to peanut, tree nut, fin fish, or shellfish reported a prior severe reaction to the allergen. Factors associated with development of adult-onset food allergy include female sex, increasing age, and a history of multiple food allergies, allergic rhinitis, or medication allergy. One in four adults with food allergy develop a food allergy for the first time as an adult. Further study is necessary to understand potential predictors of adult-onset food allergy.

Oral Food Challenges: The Design must Reflect the Clinical Question.

Oral food challenges are the gold-standard diagnostic investigation for diagnosing food allergy. They allow a subject to consume an age-appropriate portion of allergenic food under surveillance to assess whether a reproducible immune-mediated adverse response is demonstrated. The specific design of food challenge must closely reflect the anticipated management step being considered. In clinical practice, food challenges are most commonly used to investigate the subject's status of allergy or tolerance to a food. However, other characteristics of food allergy are increasingly being investigated through recent studies. In particular, studies investigating food allergy prevention strategies, the impact of oral immunotherapy on subjects' threshold for allergic reactions and also their potential acquisition of long-term tolerance each utilize differing designs of oral food challenges to investigate their specific hypothesis. We examine how oral food challenges may be designed to assess specific characteristics of the food allergic response.

Prevalence and characteristics of food allergy in urban minority adults

Prevalence and characteristics of food allergy in urban minority adults

Access to health care and food in children with food allergy

Access to health care and food in children with food allergy

Clinical characteristics of food allergy post paediatric liver transplantation

Background Food allergy (FA) is a frequent finding after paediatric liver transplantation (LT). The pathogenesis remains incompletely understood. We here report the clinical characteristics of post transplant food allergy (PTFA) in children currently followed after LT in our centre. Methods The study group consists of 49 LT patients transplanted at a median age of 22 months (3 weeks-16 years). Data were collected retrospectively from medical records and via a doctor’s questionnaire taken from the parents. The diagnosis of FA was based on convincing clinical symptoms followed by a clear response to elimination and provocation. Supervised open food challenge was performed when clinical history and symptomatology were not unequivocal and/or in case of IgE mediated acute symptoms. Skin prick testing (SPT) was performed with fresh products according to standard guidelines. Results

The prevalence and characteristics of food allergy in urban minority children

BackgroundUrban minority children are known to have high rates of asthma and allergic rhinitis, but little is known about food allergy in this population. ObjectiveTo examine the prevalence and characteristics of food allergy in an urban pediatric population. MethodsA retrospective review of electronic medical records from children seen in the hospital-based general pediatric clinic at Mount Sinai Hospital serving East Harlem, NY, between July 1, 2008 and July 1, 2010 was performed. Charts for review were selected based on diagnosis codes for food allergy, anaphylaxis, or epinephrine autoinjector prescriptions. ResultsOf 9,184 children seen in this low-income, minority clinic, 3.4% (313) had a physician-documented food allergy. The most common food allergies were peanut (1.6%), shellfish (1.1%), and tree nuts (0.8%). Significantly more black children (4.7%) were affected than children of other races (2.7%, P < .0001), which consisted primarily of Hispanic and multiracial children. Anaphylaxis was most frequently documented for peanut (15.1%), fish (12.5%), and milk (11.1%). Among food-allergic children, asthma (50%), atopic dermatitis (52%), and allergic rhinitis (49%) were common. Fewer than half had confirmatory testing or evaluation by an allergy specialist, and although most had epinephrine autoinjectors prescribed, most were not prescribed food allergy action plans. ConclusionThis is the largest study of food allergy prevalence in an urban minority pediatric population, and 3.4% had physician-documented food allergy. Significantly more blacks were affected than children of other races. Fewer than half of food-allergic children in this population had confirmatory testing or evaluation by an allergy specialist.

Comparison of food allergy prevalence among Chinese infants in Chongqing, 2009 versus 1999

Food allergy prevalence is increasing in developed countries, but these results have not yet been verified in developing countries, especially in China. Our aim was to determine whether the prevalence and characteristics of food allergy have changed over the last 10 years in Chongqing, China. Two cross-sectional studies were performed, 10 years apart (1999 and 2009) using the same diagnostic methods in the same age group (0-24 months) of the same clinic in Chongqing, China. A total of 401 infants were randomly selected for the present study. Food allergy was confirmed by food challenge. spss 15.0 was used to analyze the difference in prevalence. Food allergy prevalence increased significantly from 3.5% in 1999 to 7.7% in 2009 (P= 0.017). The prevalence of a positive skin-prick-test response was also increased (from 9.9% to 18%; P= 0.002). Egg and cow's milk were still the most common food allergens, which cause skin and gastrointestinal symptoms in most infants. This is the first study in China to indicate time trends in food allergy prevalence and characteristics. Our data show that in the 10-year period from 1999 to 2009, the prevalence of food allergy seems to have increased in China.

Prevalence and Characteristics of Parent-Reported Food Allergies in Asian Adolescents

RATIONALE: The pattern of food allergy in Asia is different from western countries and reflects the influence of different cultures and eating habits. Studies on the epidemiology of food allergy in Asian populations, particularly in adolescents, are limited, thus, we examined the prevalence and characteristics of food allergy among Asian adolescents.