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광주.전남 지역의 성인 음식물 관련 아나필락시스 환자의 임상적 특성

Clinical Features of Adlt Patients with Anaphylaxis Associated with Food in Gwangju and Chonnam Area

정세웅|최인선|조석|고영일
대한천식알레르기학회 (The Korean Academy of Asthma, Allergy and Clinical Immunology)|2004.06|천식 및 알레르기|제24권 제2호|pp. 217-223

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참고문헌

주제분류임상병리학

초록

Abstract

Background: Food-induced anaphylaxis accounts for more than one third of the anaphylaxis treated at the emergency department. In some subjects, specific food triggers anaphylaxis when exercise follows ingestion. Objective: To investigate the clinical features of anaphylaxis in adults associated with food. Method: Eight adult patients with anaphylaxis associated with food who visited the Allergy Clinic at Chonnam National University Hospital from June 2002 through November 2003 were selected for this retrospective study. They have experienced at least two of the main anaphylactic reaction indicators within 2 hours after ingestion of food, and/or have had a positive skin prick test to the food. Food- dependent exercise-induced anaphylaxis (FDEIA) was considered if the anaphylaxis occurred only when the patient exercised within 2 hours after ingesting the food. A subject was classified as atopic if any allergen caused a skin reaction ≥2+ by the skin tests. Result: There are five (63%) females of subjects and their mean ages were 39±11 years. Of them, seven patients were atopic. Causative foods were wheat in six (75%) patients, pupa in one, and apple in one patient. Three (50%) of patients with wheat-associated anaphylaxis were diagnosed as having FDEIA. The time from ingestion to onset of anaphylactic reaction was 62±39 minutes in patients with anaphylaxis unrelated to exercise. Six (75%) patients had food allergy with a prior history of some type reaction to the food. Conclusion: Wheat may be the common cause of anaphylaxis in adults associated with food, in particular FDEIA, suggesting that it is needed to take complete history on whether the wheat-associated anaphylaxis occur in association with exercise.

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