Guidelines for the diagnosis and management of food allergy in the United States

Fenton, Matthew J.

doi:10.1186/2045-7022-1-s1-s10

Cited by 14 publications

(4 citation statements)

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“…Gastrointestinal food allergies are generally classified according to their underlying pathogenesis ( Figure 1) [2,8]. In IgE-FA, reactions generally occur rapidly after the ingestion of the culprit food.…”

Section: Classification and Terminologymentioning

confidence: 99%

“…Cow's milk is the most commonly reported food allergy in children [2], of which non-IgE-GI-FA account for up to 40-50% of reactions [90][91][92]. Therefore, unsurprisingly, cow's milk is responsible for the majority of reactions in FPIES, FPE and FPIAP.…”

Section: Reported Food Triggersmentioning

confidence: 99%

“…Allergy testing, which includes epicutaneous skin testing and the detection of serum food-specific IgE, is usually negative, and not warranted for the investigation of non-IgE-GI-FA [ 2 , 3 , 8 ]. However, up to 25% of FPIES patients will develop sIgE to their food trigger [ 23 , 26 , 64 ].…”

Section: Paraclinical Investigations and Biomarkersmentioning

confidence: 99%

“…Particularly in the first years of life, food allergies represent a substantial proportion of disorders involving the GI tract [1]. Food allergies comprise a spectrum of diseases that have in common the immunological reaction to specific dietary proteins, and the reproducibility of symptoms upon re-exposure [2,3]. This is in contrast to food intolerances, in which immunological mechanisms are not involved.…”

Section: Introductionmentioning

confidence: 99%

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Non-IgE-Mediated Gastrointestinal Food Allergies in Children: An Update

2020

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Non-immunoglobulin E-mediated gastrointestinal food allergic disorders (non-IgE-GI-FA) include food protein-induced enterocolitis syndrome (FPIES), food protein-induced enteropathy (FPE) and food protein-induced allergic proctocolitis (FPIAP), which present with symptoms of variable severity, affecting the gastrointestinal tract in response to specific dietary antigens. The diagnosis of non-IgE-GI-FA is made clinically, and relies on a constellation of typical symptoms that improve upon removal of the culprit food. When possible, food reintroduction should be attempted, with the documentation of symptoms relapse to establish a conclusive diagnosis. Management includes dietary avoidance, nutritional counselling, and supportive measures in the case of accidental exposure. The prognosis is generally favorable, with the majority of cases resolved before school age. Serial follow-up to establish whether the acquisition of tolerance has occurred is therefore essential in order to avoid unnecessary food restriction and potential consequent nutritional deficiencies. The purpose of this review is to delineate the distinctive clinical features of non-IgE-mediated food allergies presenting with gastrointestinal symptomatology, to summarize our current understanding of the pathogenesis driving these diseases, to discuss recent findings, and to address currents gaps in the knowledge, to guide future management opportunities.

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Section: Classification and Terminologymentioning

confidence: 99%

Section: Reported Food Triggersmentioning

confidence: 99%

Section: Paraclinical Investigations and Biomarkersmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Non-IgE-Mediated Gastrointestinal Food Allergies in Children: An Update

2020

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Peanut Allergy Prevention

Volerman

Cifu

2018

JAMA

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Peanut allergy is the leading cause of death due to food-related anaphylaxis in the United States. Although the overall mortality rate is very low, the medical and psychosocial burden is substantial for the 2% of children and 1% of adults with peanut allergy. 1 For some individuals, peanut allergy is identified early in life and persists through adulthood. Clinical practice guidelines have advised to exclude foods containing peanuts from the diets of infants and children until as late as 3 years of age despite limited evidence associating delayed introduction with allergy prevention. 2 More recent evidence has questioned the benefit of delayed solid food introduction on atopic diseases, including asthma, eczema, and allergies. 3 Characteristics of the Guideline SourceThis guideline was developed by the NIAID in partnership with 25 professional organizations, federal agencies, and patient advocacy groups (Table ). 4 This guideline is an addendum, modifying the "Prevention of Food Allergy" section of the 2010 guidelines for the diagnosis and management of food allergy. 5 A 26-member expert panel was convened in 2015, with broad representation across various clinical, scientific, and public health areas. Panel members were nominated and unanimously approved by all 26 organizations. Potential conflicts of interest for individual members are detailed in the guideline. No members were asked to recuse themselves based on conflicts of interest. The panel identified 18 highly relevant articles regarding the early introduction of peanut or other allergenic foods that were assessed using the GRADE approach. Evidence BaseThis 2016 guideline addendum was prompted by the Learning Early About Peanut Allergy (LEAP) clinical trial. 6 LEAP was the first ran- Clinical Review & Education JAMA Clinical Guidelines Synopsis

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Risk Assessment and Control Management of Food Allergens

Cherayil

Shi

et al. 2019

Food Allergy

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Guidelines for the diagnosis and management of food allergy in the United States

Cited by 14 publications

References 0 publications

Non-IgE-Mediated Gastrointestinal Food Allergies in Children: An Update

Non-IgE-Mediated Gastrointestinal Food Allergies in Children: An Update

Peanut Allergy Prevention

Risk Assessment and Control Management of Food Allergens

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