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Research Finds Allergic Children Exposed to Peanuts at Younger and Younger Ages Despite Recommendations To Avoid Until Age 3
December 05, 2007The age at which children are exposed to peanuts and have an allergic response has dropped significantly over the last decade, despite recommendations that at-risk families avoid exposing children to peanuts during the first three years of life, according to research led by a Children's Hospital of Pittsburgh of UPMC allergist/immunologist.
In a study of peanut-allergic patients between 2000 and 2006, the median age of first peanut exposure and reaction were 14 and 18 months, respectively. In a similar population of patients studied from 1995 to 1997, researchers found that the median age of first exposure and reaction were 22 and 24 months, respectively.
Results of the study are published in the December issue of Pediatrics, the journal of the American Academy of Pediatrics (AAP).
"The results of our study may suggest that AAP guidelines endorsing the delayed introduction of peanuts until age 3 for children with a strong family history of allergies are not being followed widely in the United States," said Todd Green, MD, first author of the study and an allergist/immunologist at Children's. "At the same time, the prevalence of peanut allergy among children has reportedly doubled nationwide over the last decade. This could be due both to a higher rate of peanut allergy and to more public awareness and recognition on the part of the medical community."
According to Dr. Green, further research is ongoing to determine whether early or delayed introduction of peanuts actually promotes tolerance or prevents peanut allergy. Dr. Green conducted this peanut allergy research at an allergy/immunology clinic while in training at Duke University Medical Center, comparing data from 2000-2006 with data reported from the Johns Hopkins University pediatric allergy clinic from 1995-1997.
The researchers found that 82 percent had a first-degree relative with food allergy; 67 percent were allergic to other foods; 66 percent of the peanut-allergic patients were male; 62 percent had asthma; and 57 percent had allergic rhinitis.
Food allergies are on the rise and affect 6 percent to 8 percent of all children under the age of 4, as well as 4 percent of adults, according to the National Institute of Allergy and Infectious Diseases. They cause roughly 30,000 episodes of anaphylaxis and 100 to 200 deaths per year in the United States.
Symptoms of food allergies include vomiting, diarrhea, cramps, hives, swelling, eczema, itching or swelling of the, lips, tongue, or mouth, itching or tightness in the throat, difficulty breathing, wheezing and lowered blood pressure.
Approximately 90 percent of all food allergies in children are caused by peanuts, tree nuts, milk, eggs, wheat and soy. Currently, the only ways to manage food allergies are to avoid the foods that cause reactions and to treat the symptoms caused by allergic reactions.
Children's Hospital of Pittsburgh
"The results of our study may suggest that AAP guidelines endorsing the delayed introduction of peanuts until age 3 for children with a strong family history of allergies are not being followed widely in the United States," said Todd Green, MD, first author of the study and an allergist/immunologist at Children's. "At the same time, the prevalence of peanut allergy among children has reportedly doubled nationwide over the last decade. This could be due both to a higher rate of peanut allergy and to more public awareness and recognition on the part of the medical community."
According to Dr. Green, further research is ongoing to determine whether early or delayed introduction of peanuts actually promotes tolerance or prevents peanut allergy. Dr. Green conducted this peanut allergy research at an allergy/immunology clinic while in training at Duke University Medical Center, comparing data from 2000-2006 with data reported from the Johns Hopkins University pediatric allergy clinic from 1995-1997.
The researchers found that 82 percent had a first-degree relative with food allergy; 67 percent were allergic to other foods; 66 percent of the peanut-allergic patients were male; 62 percent had asthma; and 57 percent had allergic rhinitis.
Food allergies are on the rise and affect 6 percent to 8 percent of all children under the age of 4, as well as 4 percent of adults, according to the National Institute of Allergy and Infectious Diseases. They cause roughly 30,000 episodes of anaphylaxis and 100 to 200 deaths per year in the United States.
Symptoms of food allergies include vomiting, diarrhea, cramps, hives, swelling, eczema, itching or swelling of the, lips, tongue, or mouth, itching or tightness in the throat, difficulty breathing, wheezing and lowered blood pressure.
Approximately 90 percent of all food allergies in children are caused by peanuts, tree nuts, milk, eggs, wheat and soy. Currently, the only ways to manage food allergies are to avoid the foods that cause reactions and to treat the symptoms caused by allergic reactions.
Children's Hospital of Pittsburgh
Peanut Allergy Current Events and Peanut Allergy News RSSNational Jewish Medical and Research Center Evaluating Treatment To Prevent Allergic Reactions to Food
Researchers at National Jewish Medical and Research Center are conducting trials to evaluate a method to prevent allergic reactions to food. They are feeding peanut- and egg-allergic people increasing doses of an investigational protein extract from the foods to see if they can induce the participants' immune systems to tolerate the food.
N.C. A&T food scientist develops process for allergen-free peanuts
An agricultural researcher at North Carolina Agricultural and Technical State University has developed a simple process to make allergen-free peanuts.
Pilot Study Successful in Taming Allergic Reactions to Food
Children who were allergic to eggs were able to essentially overcome their allergy by gradually consuming increased quantities of eggs over time, researchers at Duke University Medical Center and the University of Arkansas for Medical Sciences have found in a small pilot study.
More than half the US population is sensitive to one or more allergens
More than fifty percent of the U.S. population tested positive to one or more allergens, according to a large national study.
The road to allergy
A UK scientist has discovered the route and type of transport taken by peanut proteins through the gut to the immune system. This route favours an immune response, which helps explain why peanuts are one of the most allergenic foods.
Children with peanut allergy worry more about their condition than children with diabetes
Research at the University of Southampton suggests children with peanut allergy have a worse quality of life that those living with diabetes, and that they worry more about the potentially life threatening implications of their condition. In a study involving 40 nine and ten years old, half with peanut allergy, half with insulin-dependent diabetes mellitus, researchers found that young people with peanut allergy felt restricted and unable or 'not allowed' to do things that other people could. Two of the children even said they were scared of dying when they knew peanuts were nearby - for example, when visiting a supermarket. Youngsters with diabetes made comments about 'restricted' foods th
Severe and fatal allergic reactions to food in children are rare
Fears that the rates of severe or fatal allergic reactions to food are increasing dramatically are unfounded, finds a national, 10 year, study in the Archives of Disease in Childhood. Such reactions are rare in the UK, but children who have asthma are at greater risk, the findings show.
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