Can we define a tolerable level of risk in food allergy? Report from a EuroPrevall/UK Food Standards Agency workshop.

Background: There is an emerging consensus that, as with other risks in society, zero risk for food-allergic people is not a realistic or attainable option. Food allergy challenge data and new risk assessment methods offer the opportunity to develop quantitative limits for unintended allergenic ingredients which can be used in risk-based approaches. However, a prerequisite to their application is defining a tolerable level of risk.

Development of a questionnaire to measure quality of life in adolescents with food allergy: the FAQL-teen.

Background: Living with food allergies affects quality of life (QOL) and may be particularly problematic for teenagers.

Objective: To develop a validated food allergy QOL assessment tool for US adolescents (FAQL-teen).

Methods: Initial items were developed through expert opinion, literature review, and adolescent focus groups, resulting in an 88-question impact assessment questionnaire.

US prevalence of self-reported peanut, tree nut, and sesame allergy: 11-year follow-up.

Background: Allergy to peanuts and tree nuts (TNs) is the leading cause of fatal allergic reactions in the United States, and the prevalence appears to be increasing.

Objectives: We sought to determine the US prevalence of self-reported peanut, TN, and sesame allergy in 2008 and compare results with comparable surveys conducted in 1997 and 2002.

Methods: A nationwide, cross-sectional, random telephone survey for peanut and TN allergy was conducted with a previously used questionnaire, with additional questions about sesame.

Management of food allergies in schools: a perspective for allergists.

Epidemiologic studies indicate that food allergy has increased among school-aged children and now affects approximately 1 in 25. Food allergy and other triggers of anaphylaxis pose considerable challenges in the school setting. The cornerstones of management include methods to prevent relevant exposure to allergens and plans to recognize and treat allergic reactions and anaphylaxis.

Characteristics of food-allergic patients placing them at risk for a fatal anaphylactic episode.

Food allergy is a growing public health and food safety concern. Twelve million Americans-4% of the population-suffer from the disease, and the prevalence is increasing. There is no cure for food allergy; strict avoidance is the only way to prevent a reaction.