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Characteristics of food-allergic patients placing them at risk for a fatal anaphylactic episode

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Abstract

Food allergy is a growing public health and food safety concern. Twelve million Americans—4% of the population—suffer from the disease, and the prevalence is increasing. There is no cure for food allergy; strict avoidance is the only way to prevent a reaction. Food allergy is a major cause of anaphylaxis, a severe, potentially life-threatening allergic reaction that results in an estimated 30,000 emergency department visits and 100 to 150 deaths annually. Factors that place food-allergic patients at greater risk for a fatal anaphylactic episode include asthma; being a teen or young adult; peanut, tree nut, and seafood allergy; not carrying epinephrine; restaurant food; spending time in schools and child care settings; and lack of information from health care providers. Better education of patients and their families about managing their food allergy and high-risk situations can help to prevent future fatalities.

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Authors and Affiliations

  1. The Food Allergy & Anaphylaxis Network, 11781 Lee Jackson Highway, Suite 160, Fairfax, VA, 22033, USA

    Christopher C. Weiss

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  1. Anne Muñoz-Furlong
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  2. Christopher C. Weiss
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Correspondence to Christopher C. Weiss.

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Muñoz-Furlong, A., Weiss, C.C. Characteristics of food-allergic patients placing them at risk for a fatal anaphylactic episode. Curr Allergy Asthma Rep 9, 57–63 (2009). https://doi.org/10.1007/s11882-009-0009-2

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  • DOI: https://doi.org/10.1007/s11882-009-0009-2

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