BACKGROUND: Little is known about the cause of food-induced anaphylaxis in children or about the factors that might affect its clinical severity. OBJECTIVE: The aim of this study was to investigate the cause of food-induced anaphylaxis in children in Italy and to identify factors that could influence the appearance of symptoms and the severity of anaphylaxis. METHODS: One hundred and sixty-three children with anaphylaxis consecutively attending 29 outpatient allergy clinics throughout Italy were enrolled in this prospective study. Information about past anaphylaxis episodes was collected with a standardized questionnaire. Food sensitization was evaluated by skin-prick test. RESULTS: A clinical history of asthma increased the risk of wheezing [odds ratio (OR) 2.2; 95% confidence interval (CI) 1.1-4.5] and respiratory arrest (OR 6.9; 95% CI 1.4-34.2). A clinical history of chronic/relapsing gastrointestinal symptoms increased the risk of vomiting (OR 2.1; 95% CI 0.9-4.3), hypotension (OR 7.9; 95% CI 1.9-32.0), and bradycardia/cardiac arrest (OR 9.2; 95% CI 0.9-91.3). The severity of present and previous episodes was similar only in patients with mild or moderate anaphylaxis. Peanut and egg were the most frequent causes of severe anaphylaxis. CONCLUSIONS: A clinical history of asthma and chronic/relapsing gastrointestinal symptoms (probably linked to food allergy) may predict the development of respiratory and gastrointestinal symptoms and the severity of anaphylaxis.
Risk factors for severe food anaphylaxis in Italy / Calvani, M.; Cardinale, F.; Martelli, A.; Muraro, A.; Pucci, N.; Savino, F.; Zappala`d, ; Panetta, V.; the Italian Society of Pediatric, Allergy; Immunology anaphylaxis’ study, Group; (Alamazza, A.; Alessandri, C.; Bertii, ; Boccardo, G.; Bonazza, P.; Bove, D.; Caffarelli, Carlo; Cavagni, G.; Chiappa, L.; Duse, M; Flacco, V.; Frediani, T.; Ghiglioni, D.; Giovane, R.; Indirli, G. C.; La Grutta, S.; Landi, L.; Indinnimeo, L.; Martini, M.; Mazzoleni, S.; Miceli Sopo, S.; Monti, G.; Nardella, D.; Pingitore, G.; Radzik, D.; Ricci, G.; Roman, B.; Semenzato, R.; Tripodi, S.; Varin, E.; Zicari, A. M.. - In: PEDIATRIC ALLERGY AND IMMUNOLOGY. - ISSN 0905-6157. - STAMPA. - 22:8(2011), pp. 813-819. [10.1111/j.1399-3038.2011.01200.x]
Risk factors for severe food anaphylaxis in Italy.
CAFFARELLI, Carlo;
2011-01-01
Abstract
BACKGROUND: Little is known about the cause of food-induced anaphylaxis in children or about the factors that might affect its clinical severity. OBJECTIVE: The aim of this study was to investigate the cause of food-induced anaphylaxis in children in Italy and to identify factors that could influence the appearance of symptoms and the severity of anaphylaxis. METHODS: One hundred and sixty-three children with anaphylaxis consecutively attending 29 outpatient allergy clinics throughout Italy were enrolled in this prospective study. Information about past anaphylaxis episodes was collected with a standardized questionnaire. Food sensitization was evaluated by skin-prick test. RESULTS: A clinical history of asthma increased the risk of wheezing [odds ratio (OR) 2.2; 95% confidence interval (CI) 1.1-4.5] and respiratory arrest (OR 6.9; 95% CI 1.4-34.2). A clinical history of chronic/relapsing gastrointestinal symptoms increased the risk of vomiting (OR 2.1; 95% CI 0.9-4.3), hypotension (OR 7.9; 95% CI 1.9-32.0), and bradycardia/cardiac arrest (OR 9.2; 95% CI 0.9-91.3). The severity of present and previous episodes was similar only in patients with mild or moderate anaphylaxis. Peanut and egg were the most frequent causes of severe anaphylaxis. CONCLUSIONS: A clinical history of asthma and chronic/relapsing gastrointestinal symptoms (probably linked to food allergy) may predict the development of respiratory and gastrointestinal symptoms and the severity of anaphylaxis.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
