Journal of food allergy最新文献

{"title":"Asthma and food allergy: A nuanced relationship","authors":"D. Stukus, Benjamin T. Prince","doi":"10.2500/jfa.2023.5.230009","DOIUrl":"https://doi.org/10.2500/jfa.2023.5.230009","url":null,"abstract":"Asthma is one of the most common chronic health conditions that affect children and adults. It is associated with many comorbid conditions, particularly those along the allergic spectrum, such as atopic dermatitis, allergic rhinitis, and food allergy. The relationship between asthma\u0000 and food allergies involves prognosis, management, and understanding of risk for severe reactions. Both conditions are heterogeneous and can change over time, which necessitates an individualized approach toward counseling and management. Long-standing associations of an increased risk for\u0000 food allergy fatality in individuals who have asthma is not as straightforward or concrete as previously believed. It is important for clinicians to have a current understanding of the evidence about the relationship between asthma and food allergy to participate in shared decision-making\u0000 and counseling with patients. This review will offer background and new perspective surrounding the nuanced relationship of asthma and food allergy.","PeriodicalId":73751,"journal":{"name":"Journal of food allergy","volume":"166 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139021424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Garlic: a potential food allergen?","authors":"Tasha S. Hellu, M. Schuldt, Robert A. Gomez, Karla E. Adams","doi":"10.2500/jfa.2023.5.230012","DOIUrl":"https://doi.org/10.2500/jfa.2023.5.230012","url":null,"abstract":"Background: Garlic, Allium sateevum, is one of the most commonly used spices worldwide but a rare cause of immunoglobulin E (IgE) mediated allergy. Six garlic proteins have been associated with sensitization. Alliin lyase has been classified as the major garlic allergen\u0000 and demonstrated to be heat labile. Thus, some patients with garlic allergy have reported the ability to ingest cooked garlic without symptoms. Methods: We report two cases of patients with reaction to garlic, the first to both raw and cooked garlic, and the second to only\u0000 raw but not cooked garlic. We further examined the proteins found in raw, cooked, and powdered garlic by Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE), then assessed the patients’ sera for IgE to these proteins with immunoblot. Results: We confirmed\u0000 that most garlic proteins, to include alliin lyase are degraded with heat and discovered that garlic powder is most consistent with raw garlic on SDS-PAGE. In addition, we corroborated the potential for binding of serum IgE to a rare garlic allergen at ∼70 kDa and demonstrated its heat\u0000 lability for the first time with immunoblot. Conclusion: These findings would suggest that patients with garlic allergy could ingest cooked garlic without symptoms but not raw or powdered forms. However, our patient with garlic sensitization reported symptoms with both\u0000 raw and cooked garlic, which further illustrated the need for further studies.","PeriodicalId":73751,"journal":{"name":"Journal of food allergy","volume":"152 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139017470","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quality of life and psychological issues associated with food allergy","authors":"J. Greiwe","doi":"10.2500/jfa.2023.5.230011","DOIUrl":"https://doi.org/10.2500/jfa.2023.5.230011","url":null,"abstract":"Food allergies (FA) pose risks beyond just the physical harm caused by anaphylaxis. The psychological consequences associated with an FA diagnosis can arguably be more detrimental for long-term health and quality of life than the consequences of an actual reaction. This can be seen\u0000 in the hypervigilance of patients and caregivers surrounding mealtime, limited social interactions with peers, strained familial relationships, and increased reluctance to travel.1 More than 40% of children with FA have experienced at least one severe food-induced reaction. Given\u0000 the need for daily nourishment, the potential for a very small amount leading to a life-threatening reaction is real, so it is not surprising that fear and anxiety can overwhelm patients with this condition.1,2 Allergists have a responsibility to recognize\u0000 the difference between adaptive versus maladaptive anxiety. Whereas the demands of a busy office can often dissuade prolonged in-depth conversations about mental health, there are several validated tools that can be used to quickly and efficiently identify patients at risk. Allergists can\u0000 play an important role in how an FA diagnosis is conceptualized and whether families leave the office with confidence or with excessive amounts of fear. Instilling a healthy respect for foods without crippling families with anxiety should be the goal of any clinic visit. To provide optimal\u0000 support and treatment for patients with increased stress and anxiety, there needs to be a more substantial and easily accessible network of mental health professionals integrated within FA treatment centers so that patients and their families have the resources to address their mental health\u0000 needs.","PeriodicalId":73751,"journal":{"name":"Journal of food allergy","volume":"33 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139014602","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food protein-induced enterocolitis syndrome (FPIES): Beyond the guidelines","authors":"Sohini Shah, Rebecca Grohman, A. Nowak‐Wegrzyn","doi":"10.2500/jfa.2023.5.230014","DOIUrl":"https://doi.org/10.2500/jfa.2023.5.230014","url":null,"abstract":"Background: Food protein‐induced enterocolitis syndrome (FPIES) is a non‐immunoglobulin E (IgE) cell mediated food allergy that can cause severe symptoms and is considered an allergic emergency. Objective: To describe FPIES epidemiology and\u0000 appraise the approach to diagnosis and management. Methods: A review of the relevant articles published in the peer-reviewed journals since the publication of the First International FPIES Consensus Guidelines in 2017. Results: FPIES is estimated to\u0000 affect 0.51‐0.9% of children and 0.22% of adults in the United States. It typically presents with protracted, projectile vomiting, which occurs within 1‐4 hours of ingesting culprit foods, sometimes followed by diarrhea within 24 hours of ingestion. In ∼15‐20% of severe\u0000 cases, patients go into hypovolemic or distributive shock. In chronic FPIES, infants may have failure to thrive and weight loss. The most common triggers include cow’s milk, oat, rice, and avocado, with egg and peanut being more frequently reported. Examples of other common fruit and\u0000 vegetable triggers include banana, apple, and sweet potato. FPIES can be classified into acute, chronic, adult-onset, or atypical subtypes. FPIES is associated with comorbid atopic conditions of IgE-mediated food allergy, atopic dermatitis, asthma, allergic rhinitis, and eosinophilic esophagitis.\u0000 The natural history of infantile FPIES is generally favorable, with the exception of fish FPIES. Seafood FPIES in adults has low rates of resolution over 3‐5 years. Correctly identifying FPIES can be challenging because there are no specific biomarkers for diagnosis and the constellation\u0000 of symptoms may mimic those of infectious enteritis or sepsis. Management relies on dietary food avoidance, periodic re-evaluations for tolerance with oral food challenges, and management of acute reactions with rehydration and antiemetic ondansetron. Although the pathophysiology of FPIES\u0000 remains poorly understood, underlying mechanisms such as cytokine release, leukocyte activation, and impaired gastrointestinal mucosal barrier function may act as cornerstones for further research. Conclusion: Prevention, laboratory diagnostic testing, and strategies to\u0000 accelerate tolerance development are urgent unmet needs in FPIES.","PeriodicalId":73751,"journal":{"name":"Journal of food allergy","volume":"372 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139014465","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food challenges: Patient selection, predictors, component testing, and decision points","authors":"Julie Wang","doi":"10.2500/jfa.2023.5.230010","DOIUrl":"https://doi.org/10.2500/jfa.2023.5.230010","url":null,"abstract":"Background: Oral food challenges are commonly used when there is uncertainty based on a clinical history as to whether a food allergy exists and to assess whether a food allergy has been outgrown. Methods: A narrative review was performed, synthesizing\u0000 available evidence in the literature. Results: Because food challenges are generally multi-hour procedures that carry the risk for potentially severe allergic reactions, careful patient selection is important. Allergy tests can provide additional supportive information\u0000 to guide decision-making but do not have sufficient diagnostic accuracy to replace food challenges in most circumstances. Conclusion: Clinical history provides important clues with regard to the likelihood that a reaction may occur and should be combined with patient and\u0000 family preferences and allergy test results when making decisions about pursuing food challenges.","PeriodicalId":73751,"journal":{"name":"Journal of food allergy","volume":"353 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139021938","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Eastern Food Allergy & Comorbidity Conference, January 5‐8, 2023, Palm Beach, FL","authors":"","doi":"10.2500/jfa.2023.5.230006","DOIUrl":"https://doi.org/10.2500/jfa.2023.5.230006","url":null,"abstract":"","PeriodicalId":73751,"journal":{"name":"Journal of food allergy","volume":"38 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80675240","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Racial, ethnic, and socioeconomic disparities in COVID-19 and influenza vaccination in pediatric food allergy.","authors":"Eirene M Fithian, Christopher Warren, Andrea A Pappalardo, Neil Thivalapill, Jennifer R Long, Lucy A Bilaver, Amal Assa'ad, Mahboobeh Mahdavinia, Hemant Sharma, Ruchi Gupta","doi":"10.2500/jfa.2022.4.220034","DOIUrl":"10.2500/jfa.2022.4.220034","url":null,"abstract":"<p><strong>Background: </strong>Current coronavirus disease 2019 (COVID-19) and influenza vaccination-related knowledge, attitudes, and behaviors remain poorly understood among U.S. children with food allergy, and, particularly, those from non-Hispanic Black, Latinx, and lower-income backgrounds who bear a disproportionate burden by allergic disease. These data are especially relevant due to historical vaccine hesitancy in children with food allergy and an initial contraindication for those with severe allergic reactions to be vaccinated against COVID-19.</p><p><strong>Objective: </strong>We sought to characterize COVID-19 and influenza vaccination-related knowledge, attitudes, and behaviors in a racially, ethnically, and socioeconomically diverse longitudinal cohort of caregiver-child dyads with immunoglobulin E-mediated food allergy.</p><p><strong>Methods: </strong>We leveraged the National Institutes of Health supported FORWARD cohort, which consists of non-Hispanic White, non-Hispanic Black, and Hispanic/Latinx children diagnosed with food allergy to assess COVID-19 testing, vaccination, and influenza vaccine concern and utilization through administering a one-time institutional review board approved survey.</p><p><strong>Results: </strong>Non-Hispanic Black participants were less likely than non-Hispanic White participants to be vaccinated (odds ratio [OR] 0.25 [95% confidence interval {CI}, 0.08-0.75]) or tested (OR 0.33 [95% CI, 0.13-0.85]) for COVID-19 and have the intention to vaccinate their children for influenza (OR 0.42 [95% CI, 0.18-0.98]). More than one-third of the participants reported that they believed that their child was at greater risk of complications from COVID-19 vaccination due to a food allergy. There were racial and/or ethnic disparities in the belief that COVID vaccines contain allergenic ingredients; more Hispanic/Latinx (37%) and Black (37%) than White (22%) participants reported this belief (p = 0.02).</p><p><strong>Conclusion: </strong>The present findings of disparities in vaccination-related knowledge, attitudes, and behaviors across racial and/or ethnic, and household income strata suggested that initial reports of COVID-19 vaccination hesitancy within the population with food allergy may be further exacerbated by well-documented racial, ethnic, and socioeconomic differences in vaccine hesitancy, potentially leading to a greater infectious disease burden in these vulnerable populations. This highlights a need for targeted education and outreach among members of these communities who are living with food allergy.</p>","PeriodicalId":73751,"journal":{"name":"Journal of food allergy","volume":"4 3","pages":"172-180"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10373577/pdf/nihms-1911469.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10278823","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Needs assessment for an infant and toddler food allergy curriculum for pediatric residents.","authors":"Marielle C Young, Ian R Roy, Ariel S Frey-Vogel, Kristina Dzara, Michael Pistiner","doi":"10.2500/jfa.2022.4.220004","DOIUrl":"10.2500/jfa.2022.4.220004","url":null,"abstract":"<p><strong>Background: </strong>The prevalence of pediatric food allergies is increasing. Although pediatric residents are frontline providers for children with food allergies, little is known about pediatric residents' educational experiences and comfort with infant and toddler food allergy.</p><p><strong>Methods: </strong>An anonymous online needs assessment survey was created and distributed to 64 residents in one residency program. The survey explored residents' knowledge sources, experience, and comfort in diagnosing, treating, and counseling patients with regard to food allergy and anaphylaxis.</p><p><strong>Results: </strong>Fifty-one pediatric residents (79.7%) completed the survey. Pediatric residents who had formal engagement with allergy-trained clinicians had 8.27 times the odds (odds ratio 8.27 [95% confidence interval, 1.16-59.01]; <i>p</i> = 0.035) of feeling comfortable in treating infant and toddler anaphylaxis compared with those who did not feel comfortable.</p><p><strong>Conclusion: </strong>These findings suggest that a standardized pediatric residency curriculum, in partnership with pediatric allergists, may present enhanced educational opportunities for pediatric residents.</p>","PeriodicalId":73751,"journal":{"name":"Journal of food allergy","volume":"4 1","pages":"10-13"},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11250633/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141636457","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Legume and sesame oral food challenge outcomes.","authors":"Jacob J Pozin, Ashley L Devonshire, Kevin Tom, Melanie Makhija, Anne Marie Singh","doi":"10.2500/jfa.2021.3.210009","DOIUrl":"10.2500/jfa.2021.3.210009","url":null,"abstract":"<p><strong>Background: </strong>Legume and sesame are emerging food allergens. The utility of specific immunoglobulin E (sIgE) testing to predict clinical reactivity to these allergens is not well described.</p><p><strong>Objective: </strong>To describe clinical outcomes and sIgE in sesame and legume oral food challenges (OFC).</p><p><strong>Methods: </strong>We performed a retrospective review of 74 legume and sesame OFCs between 2007 and 2017 at the Ann and Robert H. Lurie Children's Hospital of Chicago. Clinical data, OFC outcome, and sIgE to legume and sesame were collected. Receiver operating characteristic curves and logistic regression models that predicted OFC outcome were generated.</p><p><strong>Results: </strong>Twenty-eight patients (median age, 6.15 years) passed legume OFC (84.9%), and 25 patients (median age, 5.91 years) passed sesame OFC (61.0%). The median sIgE to legume was 1.41 kUA/L and, to sesame, was 2.34 kUA/L. In patients with failed legume OFC, 60.0% had cutaneous symptoms, 20.0% had gastrointestinal symptoms, and 20.0% had anaphylaxis. Of these reactions, 80.0% were controlled with antihistamine alone and 20.0% required epinephrine. In patients for whom sesame OFC failed, 50.0% had cutaneous symptoms, 12.5% had gastrointestinal symptoms, and 37.50% had anaphylaxis. Of these reactions, 6.3% required epinephrine, 31.3% were controlled with diphenhydramine alone, and 63.50% required additional epinephrine or prednisone.</p><p><strong>Conclusion: </strong>Most OFCs to legumes were passed and reactions to failed legume OFCs were more likely to be nonsevere. Sesame OFC that failed was almost twice as likely compared with legume OFC that failed, and reactions to sesame OFC that failed were often more severe. Sesame sIgE did not correlate with OFC outcome.</p>","PeriodicalId":73751,"journal":{"name":"Journal of food allergy","volume":"3 2","pages":"42-49"},"PeriodicalIF":0.0,"publicationDate":"2021-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11250182/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141636028","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Adverse reactions to food additives.","authors":"Justin Babbel, Courtney Ramos, Hannah Wangberg, Kate Luskin, Ronald Simon","doi":"10.2500/jfa.2021.3.210004","DOIUrl":"10.2500/jfa.2021.3.210004","url":null,"abstract":"<p><p>Food additives are naturally occurring or synthetic substances that are added to food to modify the color, taste, texture, stability, or other characteristics of foods. These additives are ubiquitous in the food that we consume on a daily basis and, therefore, have been the subject of much scrutiny about possible reactions. Despite these concerns, the overall prevalence of food additive reactions is 1-2%, with a minority of the wide variety of symptoms attributed to food-additive exposure being reproduced by double-blind placebo controlled challenges. Reactions can be broadly classified into either immunoglobulin E (IgE)- and non-IgE-mediated reactions, with natural additives accounting for most IgE-mediated reactions, and both natural and synthetic additives being implicated in the non-IgE-mediated reactions. Reactions that include asthma exacerbations, urticaria and/or angioedema, or anaphylaxis with ingestion of a food additive are most deserving of further allergy evaluation. In this article, we discussed the different types of adverse reactions that have been described to various food additives. We also reviewed the specifics of how to evaluate and diagnose a food additive allergy in a clinic setting.</p>","PeriodicalId":73751,"journal":{"name":"Journal of food allergy","volume":"3 1","pages":"8-23"},"PeriodicalIF":0.0,"publicationDate":"2021-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11250194/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141636027","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}