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. 2019 Dec;49(12):1558-1566.
doi: 10.1111/cea.13516.

Identifying and managing patients at risk of severe allergic reactions to food: Report from two iFAAM workshops

Graham Roberts  1   2   3 , Katie Allen  4   5   6 , Barbara Ballmer-Weber  7   8   9 , Andrew Clark  10 , Rene Crevel  11   12 , Audrey Dunn Galvin  13 , Montserrat Fernandez-Rivas  14 , Kate E C Grimshaw  1 , Jonathan O'B Hourihane  15 , Lars K Poulsen  16 , Ronald van Ree  17 , Lynn Regent  18 , Ben Remington  19 , Sabine Schnadt  20 , Paul J Turner  21 , E N Clare Mills  6
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Free article

Identifying and managing patients at risk of severe allergic reactions to food: Report from two iFAAM workshops

Graham Roberts et al. Clin Exp Allergy. 2019 Dec.
Free article

Abstract

Food allergy affects a small but important number of children and adults. Much of the morbidity associated with food allergy is driven by the fear of a severe reaction and fatalities continue to occur. Foods are the commonest cause of anaphylaxis. One of the aims of the European Union-funded Integrated Approaches to Food Allergen and Allergy Risk Management (iFAAM) project was to improve the identification and management of children and adults at risk of experiencing a severe reaction. A number of interconnected studies within the project have focused on quantifying the severity of allergic reactions; the impact of food matrix, immunological factors on severity of reactions; the impact of co-factors such as medications on the severity of reactions; utilizing single-dose challenges to understand threshold and severity of reactions; and community studies to understand the experience of patients suffering real-life allergic reactions to food. Associated studies have examined population thresholds and co-factors such as exercise and stress. This paper summarizes two workshops focused on the severity of allergic reactions to food. It outlines the related studies being undertaken in the project indicating how they are likely to impact on our ability to identify individuals at risk of severe reactions and improve their management.

Keywords: allergy; anaphylaxis; co-factors; food; severity.

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References

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