Acute and long-term management of food allergy: systematic review

Silva, Debra de; Geromi, M.; Panesar, Sukhmeet S.; Muraro, Antonella; Werfel, Thomas; Hoffmann‐Sommergruber, Karin; Roberts, Graham; Cardona, Victòria; Dubois, Anthony; Halken, Susanne; Høst, Arne; Poulsen, Lars K.; Ree, Ronald van; Vlieg‐Boerstra, Berber; Agache, Ioana; Sheikh, Aziz

doi:10.1111/all.12314

Cited by 79 publications

(60 citation statements)

References 65 publications

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“…The first principle is correct diagnosis of the allergy by clinical history, serum-specific IgE and skin prick testing and challenge, if necessary, to identify relevant trigger and tolerated foods (33,34). The allergist and/or the dietitian should provide comprehensive advice on allergenic foods to be avoided, interpretation of food allergen labeling (including precautionary labeling), and identification of potential sources of cross-contamination.…”

Section: Families Caregivers and The Allergistmentioning

confidence: 99%

EAACI Food Allergy and Anaphylaxis Guidelines: managing patients with food allergy in the community

Muraro¹,

Agache²,

Clark³

et al. 2014

Allergy

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140

155

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The European Academy of Allergy and Clinical Immunology (EAACI) Food Allergy and Anaphylaxis Guidelines, managing patients with food allergy (FA) in the community, intend to provide guidance to reduce the risk of accidental allergic reactions to foods in the community. This document is intended to meet the needs of early-childhood and school settings as well as providers of non-prepackaged food (e.g., restaurants, bakeries, takeaway, deli counters, and fast-food outlets) and targets the audience of individuals with FA, their families, patient organizations, the general public, policymakers, and allergists. Food allergy is the most common trigger of anaphylaxis in the community. Providing children and caregivers with comprehensive information on food allergen avoidance and prompt recognition and management of allergic reactions are of the utmost importance. Provision of adrenaline auto-injector devices and education on how and when to use these are essential components of a comprehensive management plan. Managing patients at risk of anaphylaxis raises many challenges, which are specific to the community. This includes the need to interact with third parties providing food (e.g., school teachers and restaurant staff) to avoid accidental exposure and to help individuals with FA to make safe and appropriate food choices. Education of individuals at risk and their families, their peers, school nurses and teachers as well as restaurant and other food retail staff can reduce the risk of severe/fatal reactions. Increased awareness among policymakers may improve decision-making on legislation at local and national level.

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Section: Families Caregivers and The Allergistmentioning

confidence: 99%

EAACI Food Allergy and Anaphylaxis Guidelines: managing patients with food allergy in the community

Muraro¹,

Agache²,

Clark³

et al. 2014

Allergy

Self Cite

140

155

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“…The Panel notes that SOTI is not yet recommended in routine practice as a means of inducing tolerance in children with IgE-mediated food allergy (de Silva et al, 2014).…”

Section: Specific Oral Tolerance Inductionmentioning

confidence: 99%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

115

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Following a request from the Food Safety Authority of Ireland, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA Panel) was asked to deliver a scientific opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. In view of the request, the NDA Panel decided to update its previous opinions relative to food ingredients or substances with known allergenic potential listed in Annex IIIa of 2003/89/EC, as amended. These include cereals containing gluten, milk and dairy products, eggs, nuts, peanuts, soy, fish, crustaceans, molluscs, celery, lupin, sesame, mustard and sulphites. The opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. It includes information on the prevalence of food allergy in unselected populations, proteins identified as food allergens, cross-reactivities, the effects of food processing on the allergenicity of foods and ingredients, methods for the detection of allergens and allergenic foods, doses observed to trigger adverse reactions in sensitive individuals and risk assessment methodologies that have been used to derive individual and population thresholds for selected allergenic foods. The present opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. For each food ingredient or substance listed in Annex IIIa, it includes information on the prevalence of food allergy in unselected populations, on proteins identified as food allergens, on cross-reactivities, on the effects of food processing on the allergenicity of foods and ingredients, on methods for the detection of allergens and allergenic foods, and on doses observed to trigger adverse reactions in sensitive individuals.Immune-mediated adverse reactions to foods manifest with clinical signs and symptoms of variable severity and duration, which may affect different organs and systems. Anaphylactic reactions to food are IgE mediated and may occur at any age. Non-IgE-mediated food allergy includes a wide range of diseases, including protein-induced enterocolitis and eosinophilic oesophagitis.A careful family and clinical history are the basis for diagnosis of food allergy. Food diaries, skin prick tests (SPTs), allergen-specific IgE measurements, food elimination diets and food challenges are part of the standard protocol for the diagnosis of food allergy. A positive SPT indicates sensitisation to the tested food, but it is not diagnostic of food allergy. Allergen-specific serum IgE antibodies similarly denote sensitisation to a particular food, but they are not diagnostic without a clinical history or food challenge. The use of atopy patch tests for the diagnosis of food allergy is controversial. Other available tests have no current role in the diagnosis of food allergy. Diag...

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“…However, food groups most commonly known to cause food allergies include cow's milk, hen's eggs, wheat, soy, peanuts, tree nuts, fish, and seafood (Longo et al 2013, de Silva et al 2014, Ho et al 2014, Sicherer & Sampson 2014. Bovine cow's milk allergy is the most commonly experienced food allergy, notably by infants and children.…”

Section: Introductionmentioning

confidence: 99%

Food Allergy

Sathe

Liu

Zaffran

2016

Annu. Rev. Food Sci. Technol.

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Food allergy is receiving increased attention in recent years. Because there is currently no known cure for food allergy, avoiding the offending food is the best defense for sensitive individuals. Type I food allergy is mediated by food proteins, and thus, theoretically, any food protein is a potential allergen. Variability of an individual's immune system further complicates attempts to understand allergen-antibody interaction. In this article, we briefly review food allergy occurrence, prevalence, mechanisms, and detection. Efforts aimed at reducing/eliminating allergens through food processing are discussed. Future research needs are addressed.

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Acute and long-term management of food allergy: systematic review

Cited by 79 publications

References 65 publications

EAACI Food Allergy and Anaphylaxis Guidelines: managing patients with food allergy in the community

EAACI Food Allergy and Anaphylaxis Guidelines: managing patients with food allergy in the community

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Food Allergy

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