title: Characteristics of food-allergic patients placing them at risk for a fatal anaphylactic episode.
abstract: Food allergy is a growing public health and food safety concern. Twelve million Americans-4% of the population-suffer from the disease, and the prevalence is increasing. There is no cure for food allergy; strict avoidance is the only way to prevent a reaction. Food allergy is a major cause of anaphylaxis, a severe, potentially life-threatening allergic reaction that results in an estimated 30,000 emergency department visits and 100 to 150 deaths annually. Factors that place food-allergic patients at greater risk for a fatal anaphylactic episode include asthma; being a teen or young adult; peanut, tree nut, and seafood allergy; not carrying epinephrine; restaurant food; spending time in schools and child care settings; and lack of information from health care providers. Better education of patients and their families about managing their food allergy and high-risk situations can help to prevent future fatalities.
authors.affiliation: The Food Allergy & Anaphylaxis Network, Fairfax, VA 22033, USA.
authors.forename: Anne
authors.initials: A
authors.lastname: Muñoz-Furlong
authors.forename: Christopher C
authors.initials: CC
authors.lastname: Weiss
mesh_terms: D000322:Adrenergic Agonists / Q000627:therapeutic use; D000485:Allergens / Q000276:immunology*; D000707:Anaphylaxis / Q000209:etiology* / Q000276:immunology / Q000517:prevention & control; D004837:Epinephrine / Q000627:therapeutic use; D005512:Food Hypersensitivity / Q000150:complications* / Q000188:drug therapy / Q000276:immunology*; D006801:Humans; D012307:Risk Factors
chemical_list: D000322:Adrenergic Agonists; D000485:Allergens; D004837:Epinephrine