Food-Induced Anaphylaxis in Italy
The primary aim of a study carried out by Asero et al was to identify the main foods/food allergens causing anaphylaxis in Italy. The frequency of anaphylaxis and the relative importance of many offending foods was assessed in 1,110 adults with food allergy diagnosed at 19 allergy centres scattered throughout Italy during 2007.
Fifty-eight (5%) experienced at least 1 episode of anaphylaxis. On average, they were older than other food-allergic patients (34 vs. 31 years). The majority of anaphylactic episodes occurred in those sensitized to lipid transfer protein (19), followed by shrimp (10), tree nuts (9), legumes other than peanut (4), and seeds (2).
The other foods that caused anaphylactic reactions included peanut, spinach, celery, buckwheat, wheat, avocado, tomato, fish, and meat.
Among those with a Lipid Transfer Protein problem, peach allergy caused 13 of the 19 anaphylactic episodes.
Asero R, Antonicelli L, Arena A, Bommarito L, Caruso B, Colombo G, Crivellaro M, De Carli M, Della Torre E, Della Torre F, Heffler E, Lodi Rizzini F, Longo R, Manzotti G, Marcotulli M, Melchiorre A, Minale P, Morandi P, Moreni B, Moschella A, Murzilli F, Nebiolo F, Poppa M, Randazzo S, Rossi G, Senna GE.
Causes of Food-Induced Anaphylaxis in Italian Adults: A Multi-Centre Study.
Int Arch Allergy Immunol. 2009 Jun 4;150(3):271-277.