Food-induced anaphylaxis: our experience

Method 25 outpatients (15 females, 10 males; mean age 39 years, range 15-68) who experienced previous anaphylactic reactions, following the exposure to a likely food allergen, were evaluated. The diagnosis of anaphylaxis was performed according to the 2005 criteria. Detailed history and physical examination of patients, skin prick test (SPT) with food commercial extracts and with aeroallergens and panallergens LTP and profilin (Alk), prick-toprick with fresh foods, and serum specific IgE detection (CAP, Phadia) were performed in order to confirm the causative role of the suspected food. Oral food-challenges with positive tested foods were not performed, because of previous severe anaphylaxis. Only in one patient a single-blind placebo-controlled food-challenge (with tomato, positive to SPT but negative to history) was performed, resulting negative.