Tag : FOOD ALLERGY
Food allergy is a common condition that significantly impacts patients' quality of life and carries the risk of life-threatening anaphylaxis. Until recently, treatment options were largely limited to lifelong allergen avoidance. However, two Food and Drug Administration (FDA)-approved therapies
Chronic rhinosinusitis with nasal polyp (CRSwNP) is a chronic disease characterized by elevated interleukin 5 (IL-5) levels and is often associated with severe sinonasal symptoms and nasal obstruction. Mepolizumab is a humanized anti-IL-5 antibody approved as an add-on medication for CRSwNP. In the pivotal phase 3 SYNAPSE study, mepolizumab demonstrated improvement in sinonasal outcomes and reduction in corticosteroid use or surgery need in patients with CRSwNP. However, its effect on the number of low-symptom/symptom-free or symptom-reduced days remained unclear.
The current gold standard for diagnosing food allergy (FA) is through oral food challenges (OFCs). To minimize the impact of potential allergic reactions mid-diagnosis, OFCs are performed under the presence of the appropriate equipment, trained personnel and readily available emergency treatment, which also includes constant vital signs monitoring. However, standard criteria for what vital signs to measure and how to measure them during OFCs have not been established. Hence, clinical judgment is often used as the sole determination of the outcomes of OFCs, which may lead to variability in reassessments of symptoms between clinicians and ultimately affect the final diagnosis of FA. As such, a retrospective study was conducted to compare the differences in vital signs between patients with and without allergic reactions during OFCs and identify potential vital signs that support the diagnosis of FA. During the 2024 AAAAI Annual Meeting, Dr. Elizabeth Carr from the University of Chicago, the United States, shared the results of the study.
Dysregulation of the human microbiome has been a common clinical feature observed in patients with atopic dermatitis (AD) and food allergy (FA). Since diet can lead to fluctuations in the microbiome, dietary modifications may serve as modulators for skin microbial composition.1 In mouse models, diets low in fatty acids have been associated with impairment in epithelial barrier functions. In addition, patients with both AD and FA have more severe epithelial barrier function impairment than those with AD only, further suggesting that dietary fat is essential for skin barrier function. Nevertheless, studies that investigated the efficacy of dietary modifications in the management of AD has been limited due to inconsistent outcomes and an incomplete understanding of the complex interactions behind the skin and gut microbiomes. During the 2024 AAAAI Annual Meeting, Dr. John Fyolek from Northwestern University Feinberg School of Medicine, the United States, shared the results of a study examining the effect of high-fat diets on skin microbiome in children with food allergies and eczema.
Food protein-induced enterocolitis syndrome (FPIES) is a non-IgE-mediated food allergy characterized by delayed gastrointestinal symptoms, such as vomiting, after ingesting the trigger food. While milk, soy, and grains have long been recognized as common culprits, emerging evidence suggests that
