Characteristics in the care of patients with food anaphylaxis

Characteristics in the care of patients with food anaphylaxis Anaphylaxis is a severe, life-threatening systemic hypersensitivitiy reaction, which can be allergic or non-allergic. The experienced life-threat can cause psychological impairments. Food anaphylaxis occurs in children and adolescents as well as in adults. The care of patients with food anaphylaxis poses a challenge and, in particular the identification of the trigger may be difficult. The most common reported triggers of food anaphylaxis are tree nuts, peanuts, fish, shellfish, cows milk and hens egg. Additionally, augmentation factors, e.g. physical exercise can be relevant. For diagnostic evaluation patients history with detailed information about the consumed food and possible augmentation factors is important. To identify the trigger oral provocation test can be necessary besides skin-test and specific IgE-measurement. If the trigger is known a detailed education about avoidance strategies and dietetic alternatives should follow to prevent repetitive reactions and limitations in the quality of life of the patients. The therapeutic measurements should be individualized for the patient. The prescription of an emergency kit is essential. Patients with food anaphylaxis need a thorough allergological work-up with detailed advices on daily behavior. Therefore the care should be carried out by a physician in close cooperation with a dietician and if necessary assisted by a psychologist.