Recognition and Management of Food-Induced Anaphylaxis

Corinne Keet

Research output: Contribution to journalReview articlepeer-review

22 Scopus citations


Food-induced anaphylactic reactions are common and increasing in frequency. Despite the existence of a consensus definition of anaphylaxis, many cases are missed, recommended treatments are not given, and follow-up is inadequate. New aspects of its pathophysiology and causes, including atypical food-induced causes, are still being uncovered. Epinephrine remains the cornerstone for successfully treating anaphylaxis; H1 and H2 antihistamines, glucocorticoids, and β-agonists are ancillary medications that may be used in addition to epinephrine. Early recognition of anaphylaxis, appropriate emergency treatment, and follow up, including prescription of self-injectable epinephrine, are essential to prevent death and significant morbidity from anaphylaxis.

Original languageEnglish (US)
Pages (from-to)377-388
Number of pages12
JournalPediatric clinics of North America
Issue number2
StatePublished - Apr 2011
Externally publishedYes


  • Anaphylaxis
  • Epinephrine
  • Food allergy

ASJC Scopus subject areas

  • Pediatrics, Perinatology, and Child Health


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