Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology
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Anaphylaxis is a life-threatening allergic reaction, and food is one of the most common responsible allergens in the outpatient setting. The prevalence of food-induced anaphylaxis has been steadily rising. Education regarding food allergen avoidance is crucial as most of the fatal reactions occurred in those with known food allergies. ⋯ Prompt recognition of anaphylaxis is essential as delayed treatment has been associated with fatalities. Although epinephrine is accepted as the treatment of choice, timely administration does not always occur, partly due to a lack of awareness of the diagnostic criteria. Several novel tools are currently being investigated, which will potentially aid in the diagnosis and treatment of food-induced anaphylaxis.
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Many clinical and epidemiological studies have measured the prevalence of IgE sensitization using skin tests and/or serum-specific IgE. Most of them have been done in only one country using a battery of selected allergens relevant to that country. In multi-centre studies, the number of tested allergens is often limited by the cost. It is therefore difficult to compare prevalence of sensitized subjects between studies. ⋯ Seven selected allergens (Dermatophagoides pteronyssinus, cat, grass, birch, olive pollen, Alternaria and Cladosporium) allow the identification of almost all sensitized subjects in epidemiologic studies. Inclusion of local allergen should be considered in a standard panel for international studies.