An open access, original research study has been published in the World Allergy Organization Journal
The study – “Oral food challenge to wheat: a near-fatal anaphylaxis and review of 93 food challenges in children” concludes that “wheat is an independent risk factor that is associated with anaphylaxis requiring epinephrine administration and anaphylaxis requiring epinephrine administration to low dose antigen”.
Read the full study here.
Birth cohort study findings using prospective food diary data.
An article in press in the Journal of Allergy and Clinical Immunology seeks to assess the relationship between infant dietary patterns in the first year of life and development of food allergy by age 2 years and concludes:
An infant diet consisting of high levels of fruits, vegetables, and home-prepared foods is associated with less food allergy by the age of 2 years.
Read the abstract.
The American study detailed above, has been published in the Journal of Allergy & Clinical Immunology : In Practice
“With the rising prevalence of atopic disease, primary prevention may play a role in reducing its burden, especially in high-risk infants. With this in mind, the Adverse Reactions to Foods Committee of the American Academy of Allergy, Asthma & Immunology was charged with the task of developing recommendations for primary care physicians and specialists about the primary prevention of allergic disease through nutritional interventions according to current available literature and expert opinion. Recommendations that are supported by data are as follows. Avoidance diets during pregnancy and lactation are not recommended at this time, but more research is necessary for peanut. Exclusive breast-feeding for at least 4 and up to 6 months is endorsed. For high-risk infants who cannot be exclusively breast-fed, hydrolyzed formula appears to offer advantages to prevent allergic disease and cow’s milk allergy. Complementary foods can be introduced between 4 and 6 months of age. Because no formal recommendations have been previously provided about how and when to introduce the main allergenic foods (cow’s milk, egg, soy, wheat, peanut, tree nuts, fish, shellfish), these are now provided, and reasons to consider allergy consultation for development of a personalized plan for food introduction are also presented.”
Read the full paper.
A provisional copy of “Peanut Allergen Threshold Study (PATS): validation of eliciting doses using a novel single-dose challenge protocol” has been published in the Allergy, Asthma & Clinical Immunology Journal
The eliciting dose (ED) for a peanut allergic reaction in 5% of the peanut allergic population, the ED05, is 1.5 mg of peanut protein. The aim of the study was to assess the precision of the predicted ED05 using a single dose (6 mg peanut = 1.5 mg of peanut protein) in the form of a cookie.
The study concludes:
The validation of the ED05 threshold for allergic reactions in peanut allergic subjects has potential value for public health measures. The single dose OFC, based upon the statistical dose-distribution analysis of past challenge trials, promises an efficient approach to identify the most highly sensitive patients within any given food-allergic population.
Read the full provisional text here.
In response to the many enquiries our helpline has received we are in the process of producing a new factsheet focussing on 'Food allergens in non-food products' .
The general rule for managing food allergies is to read ingredient labels carefully every time you shop for food. However, food ingredients, such as oils, can also turn up in non-food products such as cosmetics, toiletries, medicines and bath and massage oils. It is likely that many people with food allergies pay less attention to these products than to their food.
This fact sheet is designed to address some of the questions which anyone living with a severe food allergy may have on this subject. It is intended to focus on food ingredients that are present in the above products and is therefore aimed at people with food allergies. It will not cover sensitivity to chemicals (such as the paraphenylenediamine found in hair dye), which is a separate subject.
We will keep you posted and share the Factsheet when it is completed.
A new update to the 2011 WAO Anaphylaxis Guidelines for management of anaphylaxis in health care settings and community settings has been published.
The 2013 Update highlights publications from 2012 and 2013 that further contribute to the evidence base for the recommendations made in the original WAO Anaphylaxis Guidelines.
Ideally, it should be used in conjunction with these Guidelines and with the 2012 Guidelines Update.
Read the full update here.