Adult onset food allergy and how food allergens are made

August 7, 2017

The August issue of the Annals of Allergy, Asthma and Immunology contains a diversity of articles for many different interests. I would like to call to your attention two in particular.

The first, our monthly CME review feature authored by Manish Ramesh, MD, PhD and Jay A. Lieberman, MD, reviews the evidence for adult onset food allergy. It has long been held that food allergies in adults are less prevalent than in children. In addition, the new onset of classical food allergy in adults is also considered uncommon. Yet the authors demonstrate the incidence and prevalence of food allergy in adults is still substantial, both in the US and Europe. Additionally, the symptoms of food allergy in adults is often distinct from that in children and often not classical in presentation. Such presentations can include exercise induced anaphylaxis, FPIES in adults and developed alpha gal sensitivity.  

A second article is a review of how food allergens are made by Natalie A. David, BA and colleagues. The review includes information regarding source selection, chemical processing and efforts at standardizing preparations for testing. The authors opine about reagents most at risk for variability and other limitations, giving the practitioner needed and useful information for utilization and interpreting of testing results.

There are many more features in the August issue, and I trust you will find many of them to be both interesting and useful to you in your practice. As always, I welcome your feedback as we seek to make each new Annals issue better than the last.

Gailen D. Marshall, Jr., MD, PhD, FACAAI
Editor-in-Chief