Take the bite out of food allergies
INSTRUCTIONS Taking the bite out of food allergies
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- Registration deadline is December 31, 2016.
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Taking the bite out of food allergies
GENERAL PURPOSE: To provide information about food allergies and appropriate responses to anaphylaxis. LEARNING OBJECTIVES: After reading this article and taking the test, you should be able to: 1. Differentiate between food allergies and food intolerances. 2. List advantages and disadvantages of various allergy tests. 3. Describe the appropriate response to anaphylaxis.
© 2014 by Wolters Kluwer Health | Lippincott Williams & Wilkins.
- Food intolerance affects which body system?
- When an enzyme required to digest food is lacking, which response can be expected?
- food sensitivity
- food allergy
- food intolerance
- Food sensitivity to food additives or naturally occurring chemicals is described as a
- minor nonallergic reaction.
- major nonallergic reaction.
- minor allergic reaction.
- major allergic reaction.
- When the body identifies food as a foreign substance,
- antigens form.
- antibodies form.
- anaphylaxis occurs.
- amylase is released.
- Cross-reactivity refers to
- allergic reactions to foods in the same food group as a known allergen.
- similar allergic reactions among siblings.
- reactions to a food in both its cooked and raw state.
- both local and systemic reactions to the same food allergen.
- IgE-mediated allergic reactions
- include all food allergies.
- include all food intolerances.
- involve either immediate local cutaneous or severe systemic reactions.
- occur only after many exposures to the antigen.
- Developing a tolerance to which of the following food allergen(s) is rare?
- wheat and soy
- peanuts and tree nuts
- What's true of shellfish allergy?
- It's commonly outgrown during childhood.
- Its reactions are limited to local cutaneous signs.
- It affects more men than women.
- It most commonly develops during adulthood.
- An allergy that develops in adulthood
- is more likely to persist than one that develops in childhood.
- is likely to be more severe than one that develops in childhood.
- will likely produce systemic life-threatening signs and symptoms.
- usually results in development of a tolerance to the allergen.
- Which food can cause anaphylaxis on the first exposure?
- Double-blind challenges that use both the food allergen and a control
- have a standardized interpretation.
- are the gold standard for determining food allergies.
- require administration of antihistamines.
- are inexpensive and safe.
- Skin prick testing for food allergies
- has a high risk of anaphylaxis.
- is considered positive when a wheal of 3 mm or larger develops within 60 minutes.
- results in overdiagnosis.
- has a high predictive value.
- Allergen-specific serum IgE
- is the recommended test for food allergy identification.
- carries high risk for anaphylaxis.
- must be performed in the absence of antihistamines.
- measures the antigens generated against specific food products.
- Repeat testing every 2 to 3 years is recommended for tree nuts and crustacean shellfish because
- immunotherapy may have eliminated the allergy.
- the patient is likely to have outgrown the allergy.
- annual testing for these allergens is too expensive.
- a risk of a life-threatening reaction occurs with each test.
- Which of the following statements about anaphylaxis is true?
- It's unlikely if only a small amount of the food allergen is ingested.
- Signs and symptoms may develop within a few minutes to several hours.
- The incidence of food-related anaphylaxis is decreasing in industrialized countries.
- Suspect anaphylaxis if systolic BP rises 30% from baseline.
- The most common signs and symptoms of anaphylaxis are
- cardiac and respiratory.
- respiratory and cutaneous.
- cutaneous and gastrointestinal.
- gastrointestinal and respiratory.
- The course of anaphylaxis may be any of the following except
- After I.epinephrine as first-line treatment for anaphylaxis, second-line treatment is