title: Recognition and management of food-induced anaphylaxis.
abstract: Food-induced anaphylactic reactions are common and increasing in frequency. Despite the existence of a consensus definition of anaphylaxis, many cases are missed, recommended treatments are not given, and follow-up is inadequate. New aspects of its pathophysiology and causes, including atypical food-induced causes, are still being uncovered. Epinephrine remains the cornerstone for successfully treating anaphylaxis; H1 and H2 antihistamines, glucocorticoids, and β-agonists are ancillary medications that may be used in addition to epinephrine. Early recognition of anaphylaxis, appropriate emergency treatment, and follow up, including prescription of self-injectable epinephrine, are essential to prevent death and significant morbidity from anaphylaxis.
authors: Division of Pediatric Allergy and Immunology, Department of Pediatrics, Johns Hopkins School of Medicine, CMSC 1102, 600 North Wolfe Street, Baltimore, MD 21287, USA. ckeet1@jhmi.edu
authors: Corinne
authors: C
authors: Keet
mesh_terms: D000318:Adrenergic beta-Agonists / Q000627:therapeutic use; D000707:Anaphylaxis / Q000175:diagnosis* / Q000188:drug therapy*; D002648:Child; D003937:Diagnosis, Differential; D004638:Emergency Treatment / Q000379:methods*; D004837:Epinephrine / Q000627:therapeutic use; D005512:Food Hypersensitivity / Q000175:diagnosis* / Q000188:drug therapy*; D005938:Glucocorticoids / Q000627:therapeutic use; D006633:Histamine Antagonists / Q000627:therapeutic use; D006801:Humans
chemical_list: D000318:Adrenergic beta-Agonists; D005938:Glucocorticoids; D006633:Histamine Antagonists; D004837:Epinephrine