Respiratory symptoms in severe allergic reactions to food: data from the Norwegian national reporting system and register of severe allergic reactions to food
M. Løvik, H. G. Wiker, B. Gondrosen, G. Omholt-Jensen (Oslo, Norway)
Source: Annual Congress 2002 - The development of allergic sensitization / asthma in children
Disease area: Airway diseases, Paediatric lung diseases
Abstract The prevalence of food allergy in Norway is unknown. Also, little is known about risk groups, offending foods, the circumstances under which the reactions occur, and the frequency and significance of different symptoms. As part of the Government Action Plan against asthma, allergy and indoor-air-related diseases, funding has been provided from the year 2000 on for a national reporting system and register of severe allergic reactions to food. The purpose is to obtain statistical information about severe allergic reactions to food, to offer supplementary serologic analyses, to offer food allergen analyses when relevant, and to offer reporting doctors advice and information. The reporting system was launched July 1, 2000. By December 2001 about 100 cases had been reported. There was a marked peak of cases among young adults, with no significant gender difference. About 50% of cases had an onset of symptoms within 30 minutes of food intake. Sixty-three per cent had known allegies, 55% known food allergy, while 26% had known asthma. Among cases where relevant information was given, most of the cases experienced their reaction at a restaurant or at a party or visit away from home. The most common incriminating foods were peanuts/nuts, fish and shellfish. Serologically (specific IgE), peanuts, hazelnuts, and shellfish were the three most common foods. The most common first symptoms were swelling/oedema, urticaria, pruritus, gastrointestinal symptoms, rash/rubor, and respiratory symptoms, in that order. Asthma is considered a risk factor for serious food allergic reactions, and it has been claimed that in lethal food anaphylactic reactions most patients do not die from shock, but from respiratory problems. In our material (no deaths) respiratory symptoms were relatively infrequent, at least as an early symptom.
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M. Løvik, H. G. Wiker, B. Gondrosen, G. Omholt-Jensen (Oslo, Norway). Respiratory symptoms in severe allergic reactions to food: data from the Norwegian national reporting system and register of severe allergic reactions to food. Eur Respir J 2002; 20: Suppl. 38, 788
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