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Food-Induced Anaphylaxis

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Abstract

Food allergy is the most common single cause of anaphylaxis. About 4–6% of children and 3% of adults suffer from confirmed food allergy, which places a huge population at risk for anaphylaxis. This chapter provides an overview of the epidemiology, pathophysiology, clinical presentation, pediatric considerations, risk factors, treatment, diagnosis, prevention, and natural history of food-induced anaphylaxis. With a growing population of food-allergic children and adults, who appear to have more severe and more persistent food allergies, new therapies are vigorously sought and are also reviewed here.

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Authors and Affiliations

  1. Mount Sinai School of Medicine, New York, NY, USA

    Anna Nowak-Węgrzyn

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  1. Kirsi M. Järvinen-Seppo
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Correspondence to Anna Nowak-Węgrzyn .

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  1. Harvard Medical School, Ambulatory Center, Brigham and Women’s Hospital, Boyleston Street, Route 9 850, Chestnut Hill, 02467, Massachusetts, USA

    Mariana C. Castells

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Järvinen-Seppo, K.M., Nowak-Węgrzyn, A. (2011). Food-Induced Anaphylaxis. In: Castells, M. (eds) Anaphylaxis and Hypersensitivity Reactions. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-60327-951-2_9

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