Young children with allergies to milk and egg experience an unexpectedly high number of reactions to these and other foods, according to a study.
More than 70% of preschool children with documented or suspected food allergies suffered a significant reaction during the three-year study period. Researchers also found that caregivers failed to administer epinephrine in 70% of the severe and potentially life-threatening reactions.
"Our findings clearly point to a need for parents and other caregivers to be even more vigilant in avoiding allergenic foods and treating reactions appropriately," David Fleischer, MD, the study’s lead author and assistant professor of pediatrics at National Jewish Health in Denver, said in a news release. "They also suggest several strategies that both caregivers and healthcare workers can pursue to make mealtime safe for food-allergic children."
The study followed 512 children ages 3 to 15 months for an average of three years, documenting all allergic reactions to food. Over the three-year period, the children experienced 1,171 allergic reactions to food. Of the 512 children enrolled, 145 (28%) had no allergic reactions, 98 (19%) had one reaction and 269 (53%) had more than one reaction.
Of the reactions, 134 (11%) were categorized as severe and included symptoms such as swelling in the throat, difficulty breathing, a sudden drop in blood pressure, dizziness or fainting. Almost all of the severe reactions were caused by ingestion of the allergen rather than inhalation or skin contact.
Only 30% of the severe reactions were treated with epinephrine, which caregivers can administer to reduce symptoms while waiting for medical care. Reasons for the undertreatment included failure to recognize severity of the reaction, not having epinephrine (EpiPen) available and fears about epinephrine administration.
"It is very important for caregivers of food-allergic children to carry an EpiPen with them at all times, know how to recognize a serious reaction and how to use an EpiPen," said Dan Atkins, MD, a study coauthor and professor of pediatrics at National Jewish Health. "Correctly using an EpiPen at the right time can save a life."
The vast majority of the reactions (89%) were caused by accidental exposure, attributed primarily to unintentional ingestion, label-reading errors and cross-contamination. Approximately half of the allergenic foods were served by people other than parents.
Surprisingly, the researchers noted, 11% of the reactions followed intentional exposures to these foods. Researchers are exploring possible reasons for these exposures, speculating parents could be trying to determine whether children have outgrown the food allergy.
The researchers identified several areas for improved education, including the need for constant vigilance, accurate label reading, avoidance of intentional exposure, prevention of cross-contamination, appropriate epinephrine administration and education of all caretakers.
The study appeared June 25 on the website of Pediatrics. To read the abstract and download a PDF of the study, visit http://bit.ly/LLtHLS.
More than 70% of preschool children with documented or suspected food allergies suffered a significant reaction during the three-year study period. Researchers also found that caregivers failed to administer epinephrine in 70% of the severe and potentially life-threatening reactions.
"Our findings clearly point to a need for parents and other caregivers to be even more vigilant in avoiding allergenic foods and treating reactions appropriately," David Fleischer, MD, the study’s lead author and assistant professor of pediatrics at National Jewish Health in Denver, said in a news release. "They also suggest several strategies that both caregivers and healthcare workers can pursue to make mealtime safe for food-allergic children."
The study followed 512 children ages 3 to 15 months for an average of three years, documenting all allergic reactions to food. Over the three-year period, the children experienced 1,171 allergic reactions to food. Of the 512 children enrolled, 145 (28%) had no allergic reactions, 98 (19%) had one reaction and 269 (53%) had more than one reaction.
Of the reactions, 134 (11%) were categorized as severe and included symptoms such as swelling in the throat, difficulty breathing, a sudden drop in blood pressure, dizziness or fainting. Almost all of the severe reactions were caused by ingestion of the allergen rather than inhalation or skin contact.
Only 30% of the severe reactions were treated with epinephrine, which caregivers can administer to reduce symptoms while waiting for medical care. Reasons for the undertreatment included failure to recognize severity of the reaction, not having epinephrine (EpiPen) available and fears about epinephrine administration.
"It is very important for caregivers of food-allergic children to carry an EpiPen with them at all times, know how to recognize a serious reaction and how to use an EpiPen," said Dan Atkins, MD, a study coauthor and professor of pediatrics at National Jewish Health. "Correctly using an EpiPen at the right time can save a life."
The vast majority of the reactions (89%) were caused by accidental exposure, attributed primarily to unintentional ingestion, label-reading errors and cross-contamination. Approximately half of the allergenic foods were served by people other than parents.
Surprisingly, the researchers noted, 11% of the reactions followed intentional exposures to these foods. Researchers are exploring possible reasons for these exposures, speculating parents could be trying to determine whether children have outgrown the food allergy.
The researchers identified several areas for improved education, including the need for constant vigilance, accurate label reading, avoidance of intentional exposure, prevention of cross-contamination, appropriate epinephrine administration and education of all caretakers.
The study appeared June 25 on the website of Pediatrics. To read the abstract and download a PDF of the study, visit http://bit.ly/LLtHLS.
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