EAACI Food Allergy and Anaphylaxis Guidelines: managing patients with food allergy in the community

Authors

  • A. Muraro,

    Corresponding author
    1. Department of Mother and Child Health, The Referral Centre for Food Allergy Diagnosis and Treatment, Veneto Region, Padua General University Hospital, Padua, Italy
    • Correspondence

      Antonella Muraro, Department of Mother and Child Health, The Referral Centre for Food Allergy Diagnosis and Treatment, Veneto Region, University Hospital of Padua, Via Giustiniani 3, 35128 Padua, Italy.

      Tel.: 0039-049-821-7789

      Fax: 0039-049-821-8091

      E-mail: muraro@centroallergiealimentari.eu

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    • Joint first authorship.
  • I. Agache,

    1. Theramed Medical Center, Brasov, Romania
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    • Joint first authorship.
  • A. Clark,

    1. Allergy Department, Addenbrookes NHS Foundation Trust, Cambridge, UK
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    • Joint first authorship.
  • A. Sheikh,

    1. Allergy & Respiratory Research Group, Centre for Population Health Sciences, The University of Edinburgh, Edinburgh, UK
    2. Division of General Internal Medicine and Primary Care, Brigham and Women's Hospital, Boston, MA, USA
    3. Department of Medicine, Harvard Medical School, Boston, MA, USA
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  • G. Roberts,

    1. David Hide Asthma and Allergy Research Centre, St Mary's Hospital, Isle of Wight, UK
    2. Human Development in Health and Clinical and Experimental Sciences Academic Units, Faculty of Medicine, University of Southampton, Southampton, UK
    3. Respiratory Biomedical Research Unit, University Hospital Southampton NHS Foundation Trust, Southampton, UK
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  • C. A. Akdis,

    1. Swiss Institute of Allergy and Asthma Research (SIAF), University of Zurich, Davos, Switzerland
    2. Christine Kühne–Center for Allergy Research and Education (CK-CARE), Davos, Switzerland
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  • L. M. Borrego,

    1. Centro de Alergia, Hospital CUF Descobertas and Departamento de Imunologia, NOVA Medical School, Lisboa, Portugal
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  • J. Higgs,

    1. Health Education Trust, Greens Norton, Northamptonshire, UK
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  • J. O'B. Hourihane,

    1. Paediatrics and Child Health, University College, Cork, Ireland
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  • P. Jorgensen,

    1. Allergy, Auckland, New Zealand
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  • A. Mazon,

    1. Pediatric Allergy and Pneumology Unit, Children's Hospital La Fe, Instituto de Investigacion Sanitaria La Fe, Valencia, Spain
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  • D. Parmigiani,

    1. Association for Teacher Education in Europe, Bruxelles, Belgium
    2. Department of Education, University of Genoa, Genoa, Italy
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  • M. Said,

    1. Allergy & Anaphylaxis Australia, Hornsby, NSW, Australia
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  • S. Schnadt,

    1. Deutscher Allergie- und Asthmabund e.V., Mönchengladbach, Germany
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  • H. van Os-Medendorp,

    1. Department of Dermatology & Allergology, UMC Utrecht, Utrecht, The Netherlands
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  • B. J. Vlieg-Boerstra,

    1. Department of Respiratory Medicine and Allergy, Emma Children's Hospital, Academic Medical Center, University of Amsterdam, Amsterdam, the Netherlands
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  • M. Wickman

    1. Institute of Environmental Medicine, Karolinska Institutet, Stockholm, Sweden
    2. Department of Pediatrics, Sachs’ Children's Hospital, Stockholm, Sweden
    3. Centre for Allergy Research, Karolinska Institutet, Stockholm, Sweden
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Errata

This article is corrected by:

  1. Errata: Corrigendum Volume 69, Issue 10, 1428, Article first published online: 9 September 2014

  • Edited by: Thomas Bieber

Abstract

The European Academy of Allergy and Clinical Immunology (EAACI) Food Allergy and Anaphylaxis Guidelines, managing patients with food allergy (FA) in the community, intend to provide guidance to reduce the risk of accidental allergic reactions to foods in the community. This document is intended to meet the needs of early-childhood and school settings as well as providers of non-prepackaged food (e.g., restaurants, bakeries, takeaway, deli counters, and fast-food outlets) and targets the audience of individuals with FA, their families, patient organizations, the general public, policymakers, and allergists. Food allergy is the most common trigger of anaphylaxis in the community. Providing children and caregivers with comprehensive information on food allergen avoidance and prompt recognition and management of allergic reactions are of the utmost importance. Provision of adrenaline auto-injector devices and education on how and when to use these are essential components of a comprehensive management plan. Managing patients at risk of anaphylaxis raises many challenges, which are specific to the community. This includes the need to interact with third parties providing food (e.g., school teachers and restaurant staff) to avoid accidental exposure and to help individuals with FA to make safe and appropriate food choices. Education of individuals at risk and their families, their peers, school nurses and teachers as well as restaurant and other food retail staff can reduce the risk of severe/fatal reactions. Increased awareness among policymakers may improve decision-making on legislation at local and national level.

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