Diagnosing and Managing Common Food Allergies

Chafen, Jennifer J. Schneider; Newberry, Sydne J; Riedl, Marc A.; Bravata, Dena M; Maglione, Margaret; Suttorp, Marika J; Sundaram, Vandana; Paige, Neil M.; Towfigh, Ali; Hulley, Benjamin J.; Shekelle, Paul G

doi:10.1001/jama.2010.582

Cited by 432 publications

(282 citation statements)

References 99 publications

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“…For calibration purposes, Ara h 6 standard solutions with increasing concentrations (1,5,10,50, and 100 ng/ml) were prepared and analyzed with the immunosensor. A linear semilogarithmic relationship between Ara h 6 concentration ([C]) and the i p was obtained between 1 and 100 ng/ml:…”

Section: Methods Validationmentioning

confidence: 99%

Detection of the peanut allergen Ara h 6 in foodstuffs using a voltammetric biosensing approach

et al. 2015

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A voltammetric biosensor for Ara h 6 (a peanut allergen) detection in food samples was developed. Gold nanoparticle-modified screen-printed carbon electrodes were used to develop a sandwich-type immunoassay using twomonoclonal antibodies. The antibody-antigen interaction was detected through the electrochemical detection of enzymatically deposited silver. The immunosensor presented a linear range between 1 and 100 ng/ml, as well as high precision (inter-day RSD ≤9.8 %) and accuracy (recoveries ≥96.7 %). The detection and quantification limits were 0.27 and 0.88 ng/ml, respectively. It was possible to detect small levels of Ara h 6 in complex food matrices.

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Section: Methods Validationmentioning

confidence: 99%

Detection of the peanut allergen Ara h 6 in foodstuffs using a voltammetric biosensing approach

et al. 2015

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“…Only three previous systematic reviews (15,65,80) have examined the prevalence of food allergies; however, comparison of our findings is primarily made with regard to two of these studies (65,80) as the third study (15) presented estimates already given in one of the studies (65). Rona et al (65) presented range of estimates that are to a great extent comparable with the ranges of estimates we have reported in this study.…”

Section: Comparison Of Our Findings With Previous Studiesmentioning

confidence: 99%

Prevalence of common food allergies in Europe: a systematic review and meta-analysis

Nwaru

Hickstein

Panesar

et al. 2014

Allergy

754

539

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Allergy to cow's milk, egg, wheat, soy, peanut, tree nuts, fish, and shellfish constitutes the majority of food allergy reactions, but reliable estimates of their prevalence are lacking. This systematic review aimed to provide up-to-date estimates of their prevalence in Europe.Studies published in Europe from January 1, 2000, to September 30, 2012, were identified from searches of four electronic databases. Two independent reviewers appraised the studies and extracted the estimates of interest. Data were pooled using random-effects meta-analyses. Fifty studies were included in a narrative synthesis and 42 studies in the meta-analyses. Although there were significant heterogeneity between the studies, the overall pooled estimates for all age groups of self-reported lifetime prevalence of allergy to cow's milk, egg, wheat, soy, peanut, tree nuts, fish, and shellfish were 6.0% (95% confidence interval: 5.7-6.4), 2.5% (2.3-2.7), 3.6% (3.0-4.2), 0.4% (0.3-0.6), 1.3% (1.2-1.5), 2.2% (1.8-2.5), and 1.3% (0.9-1.7), respectively. The prevalence of food-challenge-defined allergy to cow's milk, egg, wheat, soy, peanut, tree nuts, fish, and shellfish was 0.6% (0.5-0.8), 0.2% (0.2-0.3), 0.1% (0.01-0.2), 0.3% (0.1-0.4), 0.2% (0.2-0.3), 0.5% (0.08-0.8), 0.1% (0.02-0.2), and 0.1% (0.06-0.3), respectively. Allergy to cow's milk and egg was more common among younger children, while allergy to peanut, tree nuts, fish, and shellfish was more common among the older ones. There were insufficient data to compare the estimates of soy and wheat allergy between the age groups. Allergy to most foods, except soy and peanut, appeared to be more common in Northern Europe. In summary, the lifetime self-reported prevalence of allergy to common foods in Europe ranged from 0.1 to 6.0%. The heterogeneity between studies was high, and participation rates varied across studies reaching as low as <20% in some studies. Standardizing the methods of assessment of food allergies and initiating strategies to increase participation will advance this evidence base.

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“…The emergence of FA as a significant public health problem has been relatively recent and is accompanied by increasing interest from the mass media and the commercial sector, as policymakers respond to the demands of affected individuals (82). Food allergy has become an important issue on the regulatory agenda, particularly in the UK, Canada, the USA, New Zealand, and Australia (83). In order to respond appropriately to the growing prevalence of food allergies, decision-makers must balance protecting the affected population, while accommodating the general public's needs.…”

Section: General Publicmentioning

confidence: 99%

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

Muraro¹,

Agache²,

Clark³

et al. 2014

Allergy

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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Diagnosing and Managing Common Food Allergies

Abstract: The evidence for the prevalence and management of food allergy is greatly limited by a lack of uniformity for criteria for making a diagnosis.

Cited by 432 publications

References 99 publications

Detection of the peanut allergen Ara h 6 in foodstuffs using a voltammetric biosensing approach

Detection of the peanut allergen Ara h 6 in foodstuffs using a voltammetric biosensing approach

Prevalence of common food allergies in Europe: a systematic review and meta-analysis

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

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