When the underlying etiology is demonstrated to be immunoglobulin E (IgE)-mediated, the term “IgE-mediated food allergy” provides a much more specific and accurate description. The term “food allergy” is colloquially used to characterize a spectrum of adverse immunologic reactions following exposure to food. ConclusionsĪdult-onset food allergy-particularly with resultant anaphylaxis-is an important phenomenon to recognize, even when patients have previously tolerated the food in question. With regard to concomitant atopic disease, allergic rhinitis/rhinoconjunctivitis stood out as the most prevalent. The most common reaction experienced was anaphylaxis, followed by food-dependent exercise-induced anaphylaxis and isolated (muco)cutaneous symptoms. The most common culprit food identified was shellfish, followed by finfish, pollen-food syndrome, and wheat/flour. We collected data regarding the food which induced the reaction, what the reaction was, and any concomitant atopic disease. We included patients with IgE-mediated symptoms, including the pollen-food syndrome which developed at the age of 16 or later. We conducted a retrospective review of patients identified by academic allergists in Winnipeg, Manitoba as fitting criteria for adult-onset IgE-mediated food allergy from May 2018–July 2020.
Food cross reactivity chart series#
We sought to determine common culprit foods and the reactions they elicited in a series of 14 patients seen in the Winnipeg allergy and immunology clinic. In addition, the paucity of data as it pertains to the Canadian population is particularly marked when compared to other nations. Despite this, there is a relative scarcity of data concerning the development of food-related allergic disease in the adult population. It is a putatively understood phenomenon that the overall prevalence of allergic disease has been increasing in recent decades-particularly in industrialized nations.
0 kommentar(er)
