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Food allergy affects more than 33 million people in the United States, including an estimated 10.8% of adults and 7.6% of children, according to a new national indicator report from Food Allergy Research & Education nonprofit organization. Nearly half of adults with food allergy developed at least 1 allergy during adulthood, which means clinicians might need to consider new-onset food allergy in differential diagnoses for adult patients. Shellfish and wheat are the most commonly reported allergens in adult-onset cases, according to the report. At the same time, food-induced anaphylaxis and related healthcare visits have increased in recent years. Research shows insurance claims involving food-induced anaphylaxis rose 377% from 2007–2016. Adults with multiple food allergies recorded a greater history of severe reactions: 37.3% of those allergic to 1 food had experienced a severe reaction, compared with 80.1% of those allergic to 4 or more foods. The authors also note that many patients do not receive clinical confirmation and may relate their food allergies to clinicians solely based on experiences. The annual incidence of fatal anaphylaxis from food allergy among patients with food allergy is low: around 1 in 1 million.
Treatment gaps: Epinephrine remains the first-line treatment for anaphylaxis for those with food allergies. Yet fewer than half of patients in a cited 2018 survey said they consistently carried epinephrine with them in case of emergency. For patients and providers who do have epinephrine handy, it would be wise to check the lot numbers to ensure they are not part of a voluntary nationwide product recall posted earlier this month.
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