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What is new in managing patients with food allergy? Almost everything

Schroer, Briana; Bjelac, Jaclyna; Leonard, Mandyb

doi: 10.1097/MOP.0000000000000534
GASTROENTEROLOGY AND NUTRITION: Edited by Robert Wyllie
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Purpose of review This review aims to describe current concepts in managing patients with food allergy. There have been many recent advances in the management of patients with IgE-mediated reactions to food, including diagnosis, prevention, management, and ongoing research in the field. Food allergy is increasing in prevalence and may be life threatening. This review aims to highlight changes in recommended practice when diagnosing and managing patients with food allergy.

Recent findings Early introduction of highly allergenic foods, particularly peanut, has been shown to decrease the risk for development of food allergy in patients who are at elevated risk. Avoidance of foods without a clinical history of food allergy may increase the risk of subsequent allergy. Epinephrine remains the first line therapy for anaphylaxis, and patients and families need to be instructed on indications and technique for use. Promising research is ongoing in areas of immunotherapy to food allergens.

Summary Food allergy is a potentially life-threatening condition that may persist throughout adulthood. Practitioners should be aware of changes to recommendations for the diagnosis, prevention, and management of patients with food allergy.

aDepartment of Pediatrics, Division of Pediatric Allergy and Immunology

bDepartment of Pharmacy, Cleveland Clinic, Cleveland, Ohio, USA

Correspondence to Brian Schroer, MD, Assistant Professor of Pediatrics, Department of Pediatrics, Division of Pediatric Allergy and Immunology, Cleveland Clinic Foundation, 9500 Euclid Avenue/A120, Cleveland, OH 44195, USA. Tel: +1 216 445 0957; e-mail: schroeb@ccf.org

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