Outside of the hospital setting, foods are the most common trigger of anaphylaxis. Food allergy appears to be increasing in prevalence and there is growing understanding of the underlying pathophysiology. Regarding treatment, education about allergen avoidance is crucial. Most fatal food-induced reactions occur in those with known food allergies. The most common allergens triggering food-induced anaphylaxis are peanut, tree nuts, fish, shellfish, milk and egg. Presence of asthma, being an adolescent or young adult, and delaying treatment with epinephrine are risk factors for fatal food-induced anaphylaxis. Clinical signs and symptoms of food-induced anaphylaxis are similar to those induced by other allergens. Prompt injection of epinephrine is the cornerstone of treatment. Though food allergen avoidance is the current primary therapy, there is ongoing research for novel treatments of food allergy, including allergen specific and non-specific therapies.

Original languageEnglish
Title of host publicationAnaphylaxis - Principles and Practice
PublisherNova Science Publishers, Inc.
Number of pages42
ISBN (Print)9781626186880
StatePublished - 2013


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