Food-induced anaphylaxis.

Abstract

Food allergies affect approximately 2% of the population and are the single leading cause of anaphylaxis occurring outside of hospitals in westernized countries. Given the frequency of IgE-mediated food allergy, it is imperative that physicians appropriately diagnose food-allergic patients, educate them in the appropriate measures to prevent accidental ingestion of food allergens, teach them to recognize early signs of anaphylaxis, and arm them with medications and a treatment plan to utilize in case of the 'almost inevitable' accidental ingestion.