Food allergy is an adverse reaction due to a specific immune response
occurring reproducibly upon exposure to certain foods. It occurs minutes
to hours after food consumption.
Immunological mechanisms can be IgE mediated, non-IgE mediated or mixed IgE and non-IgE mediated.
It may be life-threatening and is the most common cause of anaphylaxis in children.
It should be differentiated from food intolerance in which adverse
reactions from exposure to food arise from non-immunological mechanisms.
Supportive Therapy for Acute Life-threatening Allergic Reactions
Supplemental oxygen (O2) therapy: Administered to patients experiencing anaphylaxis, especially in the event of hypoxia and respiratory distress
Intravenous (IV) fluids: Large-volume fluid resuscitation should be given immediately to patients with hypotension and those with incomplete response to IM Epinephrine
Patient positioning: If tolerated, patient should be in recumbent position, with lower extremities elevated to increase perfusion of vital organs; vomiting patients may be placed in a left lateral position
Please see Anaphylaxis disease management chartfor further information