Population study of food allergy in France☆

Kanny, G.; Moneret‐Vautrin, D.A.; Flabbee, J.; Beaudouin, É.; Morisset, M.; Thevenin, François

doi:10.1067/mai.2001.116427

Cited by 335 publications

(263 citation statements)

References 27 publications

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“…Among foods causing anaphylactic reactions, nuts were the dominating triggering foods, both in adults and in children, followed by milk and egg in children and peach, crustaceans and vegetables in adults. These findings confirm those of others [1,18,19] apart from peanut allergy, which was less common cause of anaphylaxis in Piemonte Region (7 %) as in other European surveys [20], compared to epidemiologic studies from the United States and the British Islands [21], where peanut anaphylaxis is particularly frequent. Fresh fruit was an important trigger of anaphylaxis, both in adults and in children, peach being the most frequent one, followed by apple.…”

Section: Resultssupporting

confidence: 90%

Incidence of food anaphylaxis in Piemonte region (Italy): data from registry of Center for Severe Allergic Reactions

et al. 2013

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There are wide differences in estimated incidence and prevalence of anaphylaxis because of the absence, until recently, of a universal consensus on the definition of anaphylaxis and the different source of collected data. We aimed to estimate the incidence of food anaphylaxis based on the database of Piemonte Region (Italy) Reference Center for Severe Allergic Reactions. All cases of severe food allergic reactions reported in 2010 were studied. Clinical data associated to the reports were evaluated according to National Institute of Allergy and Infectious Disease and Food Allergy and Anaphylaxis Network diagnostic criteria of anaphylaxis. 75 % of the 778 cases were classified as food anaphylaxis (incidence of 13/100,000 personyears, ranging from 9.9 in adults to 29/100,000 person-years in children). Nuts were the most frequent foods causing anaphylaxis. Milk and eggs were responsible for anaphylaxis more often in children, while peach, vegetables and crustaceans were in adults. Cardiovascular symptoms were more frequent in adults. Gastrointestinal involvement was more frequent in children. A high prevalence of respiratory allergic comorbidities was observed. Food is an important cause of anaphylaxis, particularly in subjects with respiratory allergic comorbidities. Children and adults differ in triggers and clinical presentation of anaphylaxis.Keywords: Anaphylaxis, Food allergy, Epidemiology, Allergy Introduction Population-based studies estimate the incidence of anaphylaxis in western countries to be in the range of 4-50 per 100,000 person-years [1, 2], with a true lifetime prevalence in the range of 0.05-2 % [3]. Foods are reported to be the most important trigger of anaphylaxis, being responsible for 33.2-56 % of all anaphylaxis cases [4]. The other two principal triggers of anaphylaxis are insect stings and drugs [1,5]. The relative contribution of each of these triggers to anaphylaxis may differ according to the study design, study population, or geographic area. The wide differences in the estimated incidences and prevalences of anaphylaxis are the direct result of the absence, until recently, of a universal consensus on the definition of anaphylaxis and the different source of collected data. For this reason in 2005 the National Institute of Allergy and Infectious Disease (NIAID) and the Food Allergy and Anaphylaxis Network (FAAN) developed a very useful preliminary definition, based on diagnostic criteria [6]. The symposium defined anaphylaxis as: "a serious allergic reaction that is rapid in onset and may cause death". Clinically, involvement of at least two organs (skin or mucosal tissue, cardiovascular apparatus, breathing apparatus, gastrointestinal tract) is required, or a sudden reduced blood pressure along with a temporal relationship (generally minutes) to a potential causative agent. A problematic issue with this definition, which may explain the under-reporting or misreporting of anaphylaxis cases, is the failure to agree among health care providers on the severity threshold for classi...

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Section: Resultssupporting

confidence: 90%

Incidence of food anaphylaxis in Piemonte region (Italy): data from registry of Center for Severe Allergic Reactions

et al. 2013

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“…Most subjects (67.6%) reported hypersensitivity to a single food item, as previously observed in other populations (Kanny et al, 2001). Fruits from the Rosaceae family are widely consumed in the Mediterranean area and have been increasingly reported as causes of allergic reactions, particularly in adults with pollinosis (Cuesta-Herranz et al, 1999;Woods et al, 2001).…”

Section: Discussionsupporting

confidence: 55%

“…Recent changes in eating habits, with the appearance of novel foods (exotic proteins or those derived from animal feed, and genetically modified organisms) and the growing use of food proteins as ingredients, might constitute new risks and lead to epidemiological changes (Moneret-Vautrin & Kanny, 1995;Moneret-Vautrin, 1998, 2003Rance, 2000;Kanny et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Food hypersensitivity in Portuguese adults

et al. 2004

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Objective: To describe the frequency and epidemiological features of self-reported food hypersensitivity in Portuguese adults. Design: Cross-sectional. Setting: Participants were selected by random digit dialing among residents of Porto. Subjects: In total, 659 individuals over 39 y were asked to recall the occurrence of food hypersensitivity, and to describe the most serious episode. The adoption of eviction diets and previous medical diagnosis of food allergy were recorded, and recent dietary intake was evaluated using a validated food frequency questionnaire. Results: Self-reported food allergy was more frequent in women than men (7.3 vs 1.9%, Po0.01) and decreased with age. Ageand sex-standardized (European population Z40 y) prevalence of food hypersensitivity was 4.8% (95% CI 3.4-6.9%). Most subjects (67.6%) referred allergy to a single food, fresh fruits being the more frequently incriminated (25%). Approximately 90% that reported food allergy declared the adoption of eviction diets, although 53% in fact ingested the incriminated foods during the previous year. Conclusions: The adult prevalence of food hypersensitivity in Porto is one of the lowest observed worldwide, probably reflecting specificities of the genetic make-up and dietary patterns of our population.

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“…The prevalence of the latter averages between 15% and 20% and is thus about four times higher than the prevalence of food allergy 4, 5, 6. Among the most common food intolerances are intolerances against fructose and lactose as well as histamine 4, 7.…”

Section: Introductionmentioning

confidence: 99%

Circadian profiling reveals higher histamine plasma levels and lower diamine oxidase serum activities in 24% of patients with suspected histamine intolerance compared to food allergy and controls

Pinzer

Tietz

Waldmann

et al. 2017

Allergy

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BackgroundHistamine intolerance is thought to trigger manifold clinical symptoms after ingesting histamine‐rich food due to reduced activity of diamine oxidase (DAO). No study has hitherto systematically assessed daily fluctuations of histamine levels and DAO activities in symptomatic patients. The aim of the study was to investigate the presence of histamine intolerance, to therefore establish day profiles of histamine levels and DAO activities, and to compare the results between patients with suspected histamine intolerance, food allergy and healthy controls.MethodsWe determined day profiles of histamine plasma levels and DAO serum activities in 33 patients with suspected histamine intolerance, in 21 patients with proven food allergy and in 10 healthy control patients. Clinical symptoms, food intolerances and further clinical and laboratory chemical parameters were evaluated.ResultsTwenty‐four percent (8 of 33) suspected histamine‐intolerant patients showed elevated histamine levels during the day. That might be caused by constantly and significantly reduced DAO activities in these patients compared to food‐allergic and control patients. The remaining 25 patients presented normal histamine levels and DAO activities, but an increased prevalence of multiple food intolerances compared to the other subgroup of suspected histamine‐intolerants. There was no correlation between subjective complaints and serological histamine parameters in patients with suspected histamine intolerance.ConclusionsWe determined by daily profiling that decreased DAO activities correlated with elevated histamine levels in a subgroup of suspected histamine‐intolerants. This finding discriminates these patients from food intolerant individuals with similar clinical symptoms and strongly suggests the presence of histamine intolerance.

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Population study of food allergy in France☆

Cited by 335 publications

References 27 publications

Incidence of food anaphylaxis in Piemonte region (Italy): data from registry of Center for Severe Allergic Reactions

Incidence of food anaphylaxis in Piemonte region (Italy): data from registry of Center for Severe Allergic Reactions

Food hypersensitivity in Portuguese adults

Circadian profiling reveals higher histamine plasma levels and lower diamine oxidase serum activities in 24% of patients with suspected histamine intolerance compared to food allergy and controls

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