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Food-induced anaphylaxis

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Abstract

Food allergy is the most common single cause of anaphylaxis. About 4-6% of children and 3% of adults suffer from confirmed food allergy, which places a huge population at risk for anaphylaxis. This chapter provides an overview of the epidemiology, pathophysiology, clinical presentation, pediatric considerations, risk factors, treatment, diagnosis, prevention, and natural history of food-induced anaphylaxis. With a growing population of food-allergic children and adults, who appear to have more severe and more persistent food allergies, new therapies are vigorously sought and are also reviewed here. © 2011 Springer Science+Business Media, LLC.

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APA

Järvinen-Seppo, K. M., & Nowak-Wȩgrzyn, A. (2011). Food-induced anaphylaxis. In Anaphylaxis and Hypersensitivity Reactions (pp. 145–169). Humana Press. https://doi.org/10.1007/978-1-60327-951-2_9

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