Food anaphylaxis

Research output: Contribution to journalArticlepeer-review

19 Scopus citations


Food anaphylaxis which is an immunological hypersensitivy to foods is diagnosed by history, skin test, in-vitro allergy diagnosis and provocation tests is discussed. Food anaphylaxis is the most common elicitor of anaphylaxis treated in emergency departments and fatal anaphylaxis to foods is caused by intake of peanuts, tree nuts, cow's milk, shellfish and fish. Food allergy is also present with anaphylactic symptoms in many patients, especially children and adolescents. Anaphylaxis is defined as acute, rare, life-threatening or systemic hypersensitivity reaction set by more specific criteria which involve respiratory or cardiovascular symptoms. Fatal food anaphylaxis is strongly associated with a diagnosis of bronchial asthma. An anaphylaxis training and educational program is currently being developed and evaluated in Germany to better protect patients with prior anaphylaxis.

Original languageEnglish
Pages (from-to)17-23
Number of pages7
JournalAnalytical and Bioanalytical Chemistry
Issue number1
StatePublished - Sep 2009


Dive into the research topics of 'Food anaphylaxis'. Together they form a unique fingerprint.

Cite this