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Food allergy and anaphylaxis

Authors Yue D, Ciccolini A, Avilla E, Waserman S

Received 13 January 2018

Accepted for publication 7 April 2018

Published 20 June 2018 Volume 2018:11 Pages 111—120


Checked for plagiarism Yes

Review by Single anonymous peer review

Peer reviewer comments 4

Editor who approved publication: Dr Amrita Dosanjh

David Yue, Amanda Ciccolini, Ernie Avilla, Susan Waserman

Division of Clinical Immunology & Allergy, Department of Medicine, Health Sciences Centre, McMaster University, Hamilton, ON, Canada

Abstract: Anaphylaxis is a severe and potentially life-threatening allergic reaction. There are numerous potential causes, with food allergy being the leading cause in children and the focus of this review. Most reactions involve an IgE-mediated mechanism, although non-IgE-mediated and nonimmunologic reactions can occur. Various cofactors to be discussed can place certain individuals at an increased risk of severe or fatal anaphylaxis. The clinical manifestations of anaphylaxis are broad and may involve multiple body systems. Diagnosis of food-related anaphylaxis is primarily based on signs and symptoms and supported, wherever possible, by identification and confirmation of a culprit food allergen. First-line treatment of anaphylaxis is intramuscular administration of epinephrine. Long-term management is generally focused on strict allergen avoidance and more recently on food desensitization using immunotherapy. This review provides an overview of anaphylaxis with a specific focus on food allergy.

Keywords: allergic reaction, food, trigger, epinephrine, avoidance, immunotherapy

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