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Hematology/Immunology Part 1 > Food Allergy > Flashcards

Food Allergy Flashcards

1
Q

What are the major allergenic foods for children and adults?

A

Children: milk, egg, soy, wheat, peanut, tree nuts. Adults: peanut, tree nuts, shellfish, fish, fruits, and vegetables.

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2
Q

What are the key risk factors for developing food allergies?

A

Genetic susceptibility, family history of atopy or food allergy, atopic dermatitis, transdermal food exposure.

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3
Q

What is the most common cause of anaphylaxis in the emergency department?

A

Food allergy.

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4
Q

What are the clinical features of fatal food anaphylaxis?

A

Biphasic reaction, respiratory symptoms, absence of cutaneous symptoms, underlying asthma, symptom denial, previous severe reaction, adolescents and young adults, known food allergen.

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5
Q

What are the common symptoms of Oral Allergy Syndrome?

A

Rapid onset oral pruritus, rarely progressive.

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6
Q

What are the common respiratory responses to food allergies?

A

Rhinoconjunctivitis, laryngeal edema, asthma.

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7
Q

What are the types of adverse food reactions?

A

IgE-mediated, non-IgE mediated, cell-mediated.

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8
Q

What are the common cutaneous reactions to food allergies?

A

Acute urticaria/angioedema, contact urticaria, atopic dermatitis, contact dermatitis.

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9
Q

What is Pollen-Food Syndrome or Oral Allergy Syndrome?

A

A condition where individuals allergic to pollen experience allergic reactions to certain fruits due to cross-reactive IgE.

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10
Q

What are the characteristics of food-induced anaphylaxis?

A

Rapid-onset, potentially fatal, may be localized or generalized, highest risk with peanut, tree nut, seafood, cow’s milk, and egg in young children.

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11
Q

What are some common hidden ingredients that can cause allergic reactions in restaurants or homes?

A

Peanut in sauces and egg rolls.

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12
Q

What are the major allergens in Pollen-Food Syndrome?

A

Raw fruits and vegetables, profilins, and pathogenesis-related proteins.

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13
Q

What is Latex-Fruit Syndrome?

A

A condition where individuals with latex allergy are sensitive to certain fruits due to cross-reactive IgE.

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14
Q

What is a major issue with food labeling that can affect people with allergies?

A

Changes, errors, and vague terms like ‘spices’.

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15
Q

What is the primary treatment for anaphylaxis?

A

Epinephrine.

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16
Q

What percentage of latex-allergic individuals are sensitive to some fruits?

A

30-50%.

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17
Q

Why is it important to seek medical care immediately after administering epinephrine?

A

To ensure proper follow-up and management of the allergic reaction.

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18
Q

What role do antihistamines play in the treatment of anaphylaxis?

A

They are secondary therapy and will not stop anaphylaxis.

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19
Q

Which fruits are most commonly associated with Latex-Fruit Syndrome?

A

Banana, avocado, kiwi, and chestnut.

20
Q

What is the public perception of food allergy prevalence?

A

20-25%.

21
Q

Why should patients with severe allergies have a written Anaphylaxis Emergency Action Plan?

A

To ensure quick and effective response during an emergency.

22
Q

What is the confirmed prevalence of food allergies in adults?

A

2-3.5%.

23
Q

What should be done immediately after administering epinephrine during an anaphylactic reaction?

A

Activate EMS by calling 911.

24
Q

What is the confirmed prevalence of food allergies in infants and young children?

A

6-8%.

25
Q

Why is it important to periodically re-evaluate for tolerance in food allergies?

A

To monitor for the development of tolerance and adjust management accordingly.

26
Q

What is the primary purpose of educational coaching?

A

To enhance learning and improve study strategies.

27
Q

What are some key roles of an allergist in managing food allergies?

A

Identifying causative foods, instituting elimination diets, educating on food avoidance, and developing emergency action plans.

28
Q

What factors influence the prevalence of specific food allergens?

A

Societal eating and cooking patterns, atopic dermatitis, certain pollen allergies, and latex allergy.

29
Q

How can transforming school notes into questions and answers benefit students?

A

It aids in self-testing and reinforces understanding.

30
Q

Why is it crucial to always be prepared for an emergency in food allergies?

A

Because the severity of reactions can be unpredictable.

31
Q

What is the estimated prevalence of cow’s milk allergy in children?

A

2.5%.

32
Q

What is the estimated prevalence of egg allergy in adults?

A

0.2%.

33
Q

What is a key strategy in creating effective study materials?

A

Focusing on core ideas and principles.

34
Q

Why is it important to avoid repetition in answers?

A

To ensure clarity and directness.

35
Q

What is the natural history of milk allergy in children?

A

Most children outgrow it by later childhood and adolescence.

36
Q

What role do hints play in educational questions?

A

They encourage critical thinking and recall.

37
Q

What is the natural history of egg allergy in children?

A

Most children outgrow it by adolescence.

38
Q

What percentage of peanut allergies resolve by age 5?

A

~20%.

39
Q

What are key prognostic factors for resolving peanut allergy?

A

≥2 years avoidance, history of mild reaction, few other atopic diseases, low levels of peanut-specific IgE.

40
Q

What is the most important aspect of evaluating food allergies?

A

History.

41
Q

Why should broad screening panels not be done without supporting history?

A

High rate of false positives.

42
Q

What does a positive prick test or serum IgE indicate?

A

Presence of IgE antibody, not clinical reactivity.

43
Q

What does a negative prick test or serum IgE essentially exclude?

A

IgE antibody.

44
Q

What is the management strategy for food allergies?

A

Complete avoidance of specific food triggers and ensuring nutritional needs are met.

45
Q

What should be included in an Anaphylaxis Emergency Action Plan?

A

Steps to take during an allergic reaction, including the use of emergency medications.

Hematology/Immunology Part 1 (12 decks)

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