Internal and Emergency Medicine

, Volume 8, Issue 7, pp 615–620

Incidence of food anaphylaxis in Piemonte region (Italy): data from registry of Center for Severe Allergic Reactions

Authors

    • Allergy and Clinical ImmunologyUniversity of Torino and AO Ordine Mauriziano
  • Sabrina Mietta
    • Allergy and Clinical ImmunologyUniversity of Torino and AO Ordine Mauriziano
  • Alberto Raie
    • Allergy and Clinical ImmunologyUniversity of Torino and AO Ordine Mauriziano
  • Claudia Bussolino
    • Allergy and Clinical ImmunologyUniversity of Torino and AO Ordine Mauriziano
  • Franco Nebiolo
    • Allergy and Clinical ImmunologyUniversity of Torino and AO Ordine Mauriziano
  • Maurizio Galimberti
    • Rete Regionale di Allergologia Regione Piemonte
  • Gianni Cadario
    • SC Allergologia e Osservatorio Regionale delle Gravi Reazioni AllergicheAO Città della Salute e della Scienza
  • Enrico Heffler
    • Allergy and Clinical ImmunologyUniversity of Torino and AO Ordine Mauriziano
EM - ORIGINAL

DOI: 10.1007/s11739-013-0978-y

Cite this article as:
Rolla, G., Mietta, S., Raie, A. et al. Intern Emerg Med (2013) 8: 615. doi:10.1007/s11739-013-0978-y

Abstract

There are wide differences in estimated incidence and prevalence of anaphylaxis because of the absence, until recently, of a universal consensus on the definition of anaphylaxis and the different source of collected data. We aimed to estimate the incidence of food anaphylaxis based on the database of Piemonte Region (Italy) Reference Center for Severe Allergic Reactions. All cases of severe food allergic reactions reported in 2010 were studied. Clinical data associated to the reports were evaluated according to National Institute of Allergy and Infectious Disease and Food Allergy and Anaphylaxis Network diagnostic criteria of anaphylaxis. 75 % of the 778 cases were classified as food anaphylaxis (incidence of 13/100,000 person-years, ranging from 9.9 in adults to 29/100,000 person-years in children). Nuts were the most frequent foods causing anaphylaxis. Milk and eggs were responsible for anaphylaxis more often in children, while peach, vegetables and crustaceans were in adults. Cardiovascular symptoms were more frequent in adults. Gastrointestinal involvement was more frequent in children. A high prevalence of respiratory allergic comorbidities was observed. Food is an important cause of anaphylaxis, particularly in subjects with respiratory allergic comorbidities. Children and adults differ in triggers and clinical presentation of anaphylaxis.

Keywords

AnaphylaxisFood allergyEpidemiologyAllergy

Copyright information

© SIMI 2013