The sensitizing potential of different food proteins in an oral Brown Norway (BN) rat food allergy model
Richard E. GoodmanA.H. PenninksJames D. AstwoodElena RiceGyula HolleschakRichard S. ThomaL.M.J. Knippels
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Food hypersensitivity
Food protein
Researchers have found a relationship between having food allergies and anxiety in children. Anxiety may relate to others' lack of food allergy knowledge. This study investigated the relationship between having a food allergy and self-reported anxiety among children. Furthermore, knowledge of food allergies among children without food allergies and teachers was explored.Children with food allergies and their parents each completed a perceived food allergy severity questionnaire. Children without food allergies completed a food allergy knowledge measure. All children completed a self-reported anxiety measure. Teachers completed a questionnaire investigating knowledge, attitudes, and beliefs about food allergies. Correlational analyses and analyses of variance were conducted.Overall anxiety was significantly higher in children with food allergies than in children without food allergies. When controlling for the effects of sex and age, children with food allergies had significantly higher social phobia and school phobia. Teachers correctly answered 69.7% of knowledge-based questions about food allergies; children without food allergies correctly answered 62.7%.Findings highlight the need for an integrated approach in which families, school personnel, psychologists and other mental health professionals, and medical professionals work together to increase awareness about the multifaceted needs of children with food allergies.
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This study was done to investigate the awareness and nutritional management of preschoolers with food allergy by their parents and faculties of childcare centers. Total 158 parents of preschoolers and 171 faculties of 137 childcare centers were recruited between July and September, 2015. The questionnaire for parents included a modified International Study of Asthma and Allergies in Childhood(ISAAC) questionnaire and questions regarding food frequency and knowledge related to food allergy. The preschoolers were divided into 3 groups, food allergy(FA), other allergy(OA), and non allergy(NO) groups. The rate of preschoolers who had experienced food allergy was 38.6% and diagnosed as food allergy by doctor was 17.7%. Family history of allergy significantly (p<0.001) affected allergic group. Forty nine preschoolers(80.3%) with food allergy had food restriction and twenty three preschoolers(37.7%) had self‐restriction without diagnosis. The major allergenic foods were eggs, milk, wheat, processed foods in FA group. The consumption frequency of allergenic foods in FA group such as ramyeon, noodles, bread, eggs, yourt and ice cream were significantly lower than those of the other two groups. Parents’ overall food allergy‐related knowledge was insufficient. Only 16.5% of parents had received education about food allergies. Most of parents wanted substitute menu for children with food allergy. Analysis on food allergy management by childcare centers showed that 70% of childcare centers asked parents about their children's allergic disease and 151 children from 67 childcare centers had food allergies. But 21% of childcare centers didn't know food restriction for food allergy children. Only 14% of childcare centers supplied substitute foods with the same amounts and types of nutrients. Only 28% of faculties received training about food allergies. Most of faculties wanted food allergy‐related supports. Overall results showed a lack of food allergy training for preschooler's parents and faculties of childcare centers. Therefore it is necessary for both parents and childcare center faculties to get comprehensive training on food allergy for better management. Particularly, food allergy‐related supports such as substitute menus without allergenic ingredients, guidelines for food allergy and anaphylaxis emergency care, etc, should be provided for parents and faculties
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Food hypersensitivity
Food intolerance
Milk allergy
Milk protein
Food protein
Cow's milk allergy
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Allergic reaction
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Food hypersensitivity
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Milk allergy
Oral food challenge
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The prevalence of food allergies continues to increase. Literature shows child diagnosis of a food allergy has implications for parents (e.g., higher levels of anxiety), which can influence food parenting practices (FPP). As such, the primary aim of the current study was to investigate whether FPP differ between parents of children with and without a food allergy. The secondary aim was to investigate whether secondary factors, such as historical severity of allergic reaction, will also affect FPP. Participants were parents of children (N = 399) who completed online surveys about health history, including food allergy history, and FPP (Child Feeding Questionnaire, Structure and Control in Parent Feeding). About one-quarter (24.6%; n = 98) of children had at least one food allergy. A series of ANOVAs were conducted to assess differences in FPP between children with and without food allergies. Secondary analyses were conducted among parents of children with food allergies to examine how professional diagnosis, parental food allergy, reaction severity, hospitalization history, and presence of other chronic conditions affect FPP. Parents of children with food allergies were more likely to report limit setting FPP (p = .035); there were no other significant differences in FPP between children with and without food allergies (ps > .133). Among families with food allergies, parents whose children were not professionally diagnosed with a food allergy reported greater use of restrictive feeding practices (p = .019). Compared to parents without a food allergy, when both parent and child have a food allergy, parents reported higher pressure to eat (p = .006, p = .046), use of control (p = .039), and structured feeding routines (p = .039). Current findings illustrate that FPP are similar between parents of children with and without food allergies, with parents of children with food allergies engaging in more limit setting. However, in families with a food allergic child, other factors, such as parental food allergy history, were associated with increased use of controlling FPP. Given that food parenting practices have implications for child health, it is critical to work with parents of children with food allergies to help reduce use of controlling food parenting practices. University at Buffalo Experiential Learning Network.
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Oral food challenge
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Food allergy is often the first manifestation of allergy in a child, and this problem is most relevant at an early age. With an allergic reaction to food, a seemingly not very significant pathology, a so-called «atopic march» may begin with the development of severe forms of allergic diseases in a child. At the same time, a favourable course of food allergy is possible with the disappearance of disorder signs with age. The disease prognosis depends on many factors, both genetic and environmental, but early diagnosis and adequate treatment of children with food allergies in most cases allow to improve the prognosis of tolerance formation or, at least, to achieve a mild course of food allergy manifestations. It is pediatricians who first deal with early manifestations of food allergies, and adherence to clinical guidelines for managing patients avoids the most common mistakes. This article is addressed to practicing doctors. It considers the most common mistakes of pediatricians in the management of children with food allergies and discusses the surviving «myths» about this pathology.
Allergic reaction
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Objective This study explored predictors of food allergy management in college students, including participants' reported allergy severity, history of allergic reactions, and allergy knowledge. Further, we compared allergy knowledge in participants with food allergy to a matched sample of college students without food allergy. Method: Participants were recruited from a larger nationwide study of knowledge and attitudes toward food allergy in college students, with purposeful oversampling of students with food allergies. Participants completed measures assessing their food allergy(ies), symptoms, history of reactions, and current allergy management behaviors. Participants with food allergies and control participants without food allergies completed a measure of food allergy knowledge. Results: Hierarchical regression revealed that food allergy knowledge accounted for an additional 20% of variance in students' allergy management behaviors, above and beyond severity and allergic reactions, R2=.39, F(3,48)=10.09, p<.001. There was not a statistically significant difference in food allergy knowledge between participants with food allergy and matched controls, t(49)=–1.85, p=.07, 95% CI=–1.42 to 0.06. Conclusions: This study suggests allergy knowledge is an important factor in food allergy management. Knowledge significantly predicted food allergy management behaviors above and beyond food allergy severity and recent food allergy reactions. College students with food allergies did not demonstrate greater knowledge than controls, suggesting a need for psychoeducational intervention to target college students' allergy knowledge as they transition to independent allergy management.
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Food allergy is often thought to be a cause of rhinitis by patients, whose views are frequently influenced by information obtained from the Internet. The incidence of food allergy in children is 2–8 per cent, although a vast majority will grow out of it, and food allergy is actually very rare in adults. Food allergy usually presents with multi-system involvement, most commonly cutaneous and gastrointestinal symptoms. Food allergy induced rhinitis is less common, and isolated rhinitis due to food allergy is extremely rare. Treatment for rhinitis due to food allergy is therefore rarely indicated. This review summarises the literature related to the incidence, diagnosis and management of food allergy and food allergy induced rhinitis.
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