China
Africa
Explore chapters and articles related to this topic
Food Allergy
Published in Praveen S. Goday, Cassandra L. S. Walia, Pediatric Nutrition for Dietitians, 2022
Alison Cassin, Ashley Devonshire, Stephanie Ward, Meghan McNeill
The natural history of food allergy is different depending on the allergen implicated. The majority of patients with milk and egg allergy in infancy will outgrow their food allergy by school-age or adolescence. Similarly, over 50% of milk and egg allergic patients are able to tolerate the food after extensive heating or baking (i.e., cow’s milk or egg in baked goods). Peanut and tree nut tend to be more persistent allergens with only 10%–20% of those affected outgrowing their allergy. Approximately 45%–50% of those with wheat or soy allergy in infancy will eventually develop tolerance.
Epistaxis
Published in John C Watkinson, Raymond W Clarke, Christopher P Aldren, Doris-Eva Bamiou, Raymond W Clarke, Richard M Irving, Haytham Kubba, Shakeel R Saeed, Paediatrics, The Ear, Skull Base, 2018
Mary-Louise Montague, Nicola E. Starritt
A history of nut or soya allergy becomes pertinent if prescription of a topical antiseptic cream containing arachis (peanut) oil is being considered. There is a possible relationship between allergy to peanut and allergy to soya and it should not be used in children with soya allergy either.14
Recombinant Food Allergens for Diagnosis and Therapy
Published in Andreas L. Lopata, Food Allergy, 2017
Heidi Hofer, Anargyros Roulias, Claudia Asam, Stephanie Eichhorn, Fátima Ferreira, Gabriele Gadermaier, Michael Wallner
Soybeans can trigger allergic reactions after consumption of unprocessed but also highly processed soy and sensitization rates of 0.4-3.1% to soy extract have been reported (Katz et al. 2014). The PR-10 protein Gly m 4 plays a relevant role in pollen-food allergies leading mostly to oral allergy syndromes after soy consumption but can occasionally also trigger severe generalized symptoms (Kleine-Tebbe et al. 2002, Kosma et al. 2011, Berneder et al. 2013). It is noteworthy to mention, that Gly m 4 is underrepresented in diagnostic soy extracts, often leading to false-negative results in patients with type II soy allergy (Berneder et al., 2013). Especially in Fagales pollen allergic patients, molecule-based diagnosis of recombinant Gly m 4 therefore represents a valuable tool for birch- pollen induced soy allergy (De Swert et al. 2012).
Cow milk protein allergy and other common food allergies and intolerances
Published in Paediatrics and International Child Health, 2019
Wiparat Manuyakorn, Pornthep Tanpowpong
Most patients with a food allergy developed in infancy achieve resolution in childhood. Resolution of a food allergy depends on the causative food, age of onset and the degree of IgE sensitisation [10,25]. The introduction of thoroughly heated egg or cow milk to patients who can tolerate it was shown to accelerate the development of tolerance to uncooked egg or milk [26,27]. A previous study suggested a resolution rate of cow milk allergy of 19% at age 4 years, 64% at age 12 years and 79% by 16 years. Similar resolution rates have also been reported in children allergic to egg. Wheat and soy allergy has a more rapid rate of resolution: for wheat 29% by age 4 years and 65% by age 12 years; and for soy 25% by age 4 years and 69% by age 10 years [17]. In contrast, allergy to fish, shellfish and peanut are persistent [25]. A supervised food challenge is recommended to detect tolerance to specific foods because a negative sIgE or SPT does not guarantee a loss of allergy with absolute certainty and a test can continue to be positive even after an allergy has resolved [28,29]. For IgE-mediated food allergy, if there has been no recent reaction, yearly evaluation for food sIgE is recommended for identifying resolution. For egg and cow milk allergy, a specific IgE < 2 kUA/L is recommended for evaluating an oral food challenge [25]. Infants with non-IgE mediated food allergy, including the majority of FPIAP, FPE and FPIES, usually have a better prognosis and outgrow the disease by the age of 2–3 years. However, a subset of FPIES infants with food allergen-specific IgE were shown to have delayed resolution of FPIES as well as a risk of developing an immediate reaction [16]. It is recommended that serum food sIgE be measured in the initial and follow-up evaluation of infants with FPIES to identify those at risk of clinically persistent and an immediate allergic reaction [16].