Food-induced anaphylaxis: our experience

Abstract

Background: Food-induced anaphylaxis is the most common single cause of anaphylaxis treated in Emergency Department. Method(s): Fifthteen outpatients (nine female, six male; mean age 32 years, range 13-63), who experienced previous anaphylactic reactions, according to 2005 criteria (JACI 2006, 117 : 391), after exposure to a likely food allergen, were evaluated. Detailed history and physical examination of patients, skin prick test (SPT) with food commercial extracts and with aeroallergens (Alk), prick-to-prick with fresh foods, and serum specific IgE detection (Phadia CAP) were performed, to confirm the etiopathogenetic role of suspected food. Oral food-challenge with suspected food, positive to SPT and/or CAP, were not performed, because of previous severe anaphylaxis. Only in one patient (#) a single-blind placebo-controlled food-challenge (with tomato, positive to SPT but negative to history) was performed, resulting negative. Result(s): The results are detailed in the following table (Table presented) Conclusion(s): Our data agree to Literature. Noteworthy, in spite of epinephrine is the treatment of choice in anaphylaxis, and every patient fulfilled any or more of three criteria of anaphylaxis, the drug was given only in three cases. Fortunately, none of them underwent biphasic reaction, complications, or death.