Updating the CoFAR Grading Scale for Systemic Allergic Reactions in Food Allergy

2022 ◽  
Author(s):  
R. Sharon Chinthrajah ◽  
Stacie M. Jones ◽  
Edwin H. Kim ◽  
Scott H. Sicherer ◽  
Wayne Shreffler ◽  
...  
Keyword(s):  
Food Allergy ◽  
Allergic Reactions ◽  
Grading Scale

A Review on Identified Major Food Allergens: Characteristics and Role in Food Allergy

2017 ◽  
Vol 54 (3) ◽  
pp. 346
Author(s):  
Chhavi Arya ◽  
Chetna Jantwal
Keyword(s):  
Food Allergy ◽  
Food Allergies ◽  
Allergic Reactions ◽  
Food Allergens ◽  
Food Groups ◽  
Consumer Protection Act ◽  
Major Food ◽  
Life Threatening ◽  
Major Allergens ◽  
Allergen Labeling

Food allergens are the substances present in food that cause food allergy. Human body reactions to food allergens range from mild to severe life threatening anaphylactic shock. At least seventy different foods have been reported to cause allergic reactions and several other foods have been identified which have the potential to provoke allergic reactions. Majority of the identified food allergens are proteins. The Food Allergen Labeling and Consumer Protection Act (FALCPA) identifies eight major food groups i.e. milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans as major allergy causing foods. These eight foods are believed to account for 90 per cent of food allergies and are responsible for most serious reactions to foods. Several studies have been done which identify the major allergens in various foods. The present paper attempts to review the major allergens present in various food.

Adjuvant-Driven Redirection of Th2 Immunity Inhibits Allergic Reactions in Murine Models of Food Allergy

2017 ◽  
Vol 139 (2) ◽  
pp. AB175 ◽  
Author(s):  
Jessica J. O'Konek ◽  
Jeffrey J. Landers ◽  
Katarzyna W. Janczak ◽  
Pamela T. Wong ◽  
James R. Baker
Keyword(s):  
Food Allergy ◽  
Allergic Reactions ◽  
Murine Models ◽  
Th2 Immunity

scholarly journals Urinary PGDM, a prostaglandin D2 metabolite, is a novel biomarker for objectively detecting allergic reactions of food allergy

2018 ◽  
Vol 142 (5) ◽  
pp. 1634-1636.e10 ◽  
Author(s):  
Shinichiro Inagaki ◽  
Shingo Maeda ◽  
Masami Narita ◽  
Tatsuro Nakamura ◽  
Tatsuo Shimosawa ◽  
...  
Keyword(s):  
Food Allergy ◽  
Prostaglandin D2 ◽  
Allergic Reactions

Characteristics of Food Allergic Reactions in a Multi-Center Observational Study (CoFAR2) of Food Allergy

2009 ◽  
Vol 123 (2) ◽  
pp. S183-S183 ◽  
Author(s):  
D.M. Fleischer ◽  
S.M. Jones ◽  
J. Ullah ◽  
D. Stablein ◽  
R.A. Wood ◽  
...  
Keyword(s):  
Food Allergy ◽  
Observational Study ◽  
Allergic Reactions

Industrial dimensions of food allergy

2002 ◽  
Vol 30 (6) ◽  
pp. 941-944 ◽  
Author(s):  
R. Crevel
Keyword(s):  
Food Allergy ◽  
Food Industry ◽  
The Other ◽  
Allergic Reactions ◽  
Atopic Diseases ◽  
Novel Proteins ◽  
Safety Assurance ◽  
The One ◽  
A Minor ◽  
The Impact

Serious attempts to estimate the impact of allergic reactions to foods on public health did not begin until the 1980s. Until about 15 years ago, food allergy was considered a minor aspect of food safety. Two developments probably prompted a radical re-appraisal of that situation. The first was the apparently inexorable rise in the prevalence of atopic diseases, of which food allergy forms a part, with its possible consequences highlighted by some well publicised severe reactions. The second was the growth of genetic modification technology, manifested by the commercialization of transgenic crops. Each of these developments impacted on the food industry in distinct ways. On the one hand, food-allergic consumers had to be enabled to avoid specific allergens in products formulated with existing ingredients. Food manufacturers therefore had to identify those specific allergens down to trace amounts in all the ingredients forming the product, and label or remove them. On the other hand, the introduction of products using ingredients from novel sources required an assessment of the allergenicity of these ingredients as an integral part of safety assurance. The approaches used by the food industry to protect existing allergic consumers and those at potential risk of sensitization by novel proteins will be illustrated, emphasizing how they need to be built into every stage of the life cycle of a product.

scholarly journals Weighing the benefits and risks of oral immunotherapy in clinical practice

2021 ◽  
Vol 42 (2) ◽  
pp. 118-123
Author(s):  
Aikaterini Anagnostou
Keyword(s):  
Quality Of Life ◽  
Food Allergy ◽  
The United States ◽  
Oral Immunotherapy ◽  
Food Allergies ◽  
Allergic Reactions ◽  
Immune Modulators ◽  
Significant Burden ◽  
Working Together

Food allergies are common and affect 6‐8% of children in the United States; they pose a significant burden on the quality of life of children with allergy and their caregivers due to multiple daily restrictions. Despite the recommended dietary avoidance, reactions tend to occur due to unintentional exposure to the allergenic food trigger. Fear of accidental ingestions with potentially severe reactions, including anaphylaxis and death, creates anxiety in individuals with food allergy. Oral immunotherapy has emerged as a form of active and potentially disease-modifying treatment for common food allergies encountered in childhood. The efficacy of oral immunotherapy is high, with the majority of participants achieving desensitization and, as a result, protection from trace exposures and improved quality of life. The main risk of oral immunotherapy consists of allergic reactions to treatment. In general, rates of allergic reactions and anaphylaxis are reported to be higher in individuals pursuing therapy options, but most subjects who undergo oral immunotherapy will likely experience mild or moderate reactions during treatment. Adverse events tend to reduce in both frequency and number in the maintenance period. The use of immune modulators alongside oral immunotherapy has been suggested, with the aim to improve efficacy and safety, and to facilitate the overall process. It is evident that the landscape of food allergy management is changing and that the future looks brighter, with different options emerging over time. The process of how to choose the appropriate option becomes a discussion between the clinician and the patient, which involves a joint review of the current medical evidence but also the patient's preference for balancing particular attributes of the treatment. By working together, providers and patients will ensure achievement of the best possible outcome for children with food allergies.

scholarly journals Accidental allergic reactions in food allergy: Causes related to products and patient's management

Allergy ◽  
2018 ◽  
Vol 73 (12) ◽  
pp. 2377-2381 ◽  
Author(s):  
Anouska D. Michelsen-Huisman ◽  
Harmieke van Os-Medendorp ◽  
W. Marty Blom ◽  
Astrid Versluis ◽  
Jacqueline J. M. Castenmiller ◽  
...  
Keyword(s):  
Food Allergy ◽  
Allergic Reactions

scholarly journals Industrial dimensions of food allergy

2005 ◽  
Vol 64 (4) ◽  
pp. 470-474 ◽  
Author(s):  
René Crevel
Keyword(s):  
Food Allergy ◽  
Food Industry ◽  
Food Allergies ◽  
Allergic Reactions ◽  
Atopic Diseases ◽  
Novel Proteins ◽  
Safety Assurance ◽  
The One ◽  
A Minor ◽  
The Impact

Serious attempts to estimate the impact of allergic reactions to foods on public health did not begin until the 1980s. Until about 15 years ago food allergy was considered a minor aspect of food safety. Two developments probably prompted a radical re-appraisal of that situation. The first was the apparently inexorable rise in the prevalence of atopic diseases, of which food allergy forms a part, with its possible consequences highlighted by some well-publicised severe reactions. The second was the growth of genetic modification technology, manifested by the commercialisation of transgenic crops. Each of these developments impacted on the food industry in distinct ways. On the one hand, consumers with food allergies had to be enabled to avoid specific allergens in products formulated with existing ingredients. Food manufacturers therefore had to identify those specific allergens down to trace amounts in all the ingredients forming the product and label or remove them. On the other hand, the introduction of products using ingredients from novel sources required an assessment of the allergenicity of these ingredients as an integral part of safety assurance. The approaches used by the food industry to protect existing consumers who have food allergies and those at potential risk of sensitisation from novel proteins will be illustrated, emphasising how they need to be built into every stage of the life cycle of a product.

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