J.O. Hourihane

Epicutaneous exposure to peanut protein prevents oral tolerance and enhances allergic sensitization.

Background Food allergies are an important cause of life‐threatening hypersensitivity reactions. Oral tolerance can be considered the default immune response to dietary antigens, with immune deviation resulting in allergic sensitization. However, primary sensitization to food allergens may not solely be through the gastrointestinal mucosa, as strong T‐helper type 2 (Th2)‐biased immunity can result from exposure to protein allergens on barrier‐disrupted skin.

Allergic reactions in the community: a questionnaire survey of members of the anaphylaxis campaign

Background Allergic reactions to food are well recognized in both children and adults, but because of their relative infrequency their typical features may not be readily recognized by patients and their medical care givers who are not allergists.

Consensus Communication on Early Peanut Introduction and the Prevention of Peanut Allergy in High-risk Infants

The purpose of this brief communication is to highlight emerging evidence to existing guidelines regarding potential benefits of supporting early, rather than delayed, peanut introduction during the period of complementary food introduction in infants. This document should be considered as interim guidance based on consensus among the following organizations: American Academy of Allergy, Asthma & Immunology; American Academy of Pediatrics; American College of Allergy, Asthma & Immunology; Australasian Society of Clinical Immunology and Allergy; Canadian Society of Allergy and Clinical Immunology; European Academy of Allergy and Clinical Immunology; Israel Association of Allergy and Clinical Immunology; Japanese Society for Allergology; Society for Pediatric Dermatology; and World Allergy Organization. More formal guidelines regarding early-life, complementary feeding practices and the risk of allergy development will follow in the next year from the National Institute of Allergy and Infectious Diseases – sponsored Working Group and the European Academy of Allergy and Clinical Immunology.

Presentation of allergen in different food preparations affects the nature of the allergic reaction--a case series.

Background Characterization of fatal and non‐fatal reactions to food indicates that the majority of reactions are due to the ingestion of prepared foods rather than the non‐processed allergen. In an ongoing study that used a double‐blind placebo‐controlled food challenge to investigate peanut allergy and clinical symptoms, the observed reaction severity in four of the first six subjects was greater than anticipated. We hypothesized that this was due to differences in the composition of the challenge vehicle.

Short communication: Lupin allergy in peanut-allergic children and teenagers: Lupin allergy in peanut-allergic children

Background:  Lupin has now been introduced into food production in the UK. There is a concern that, on account of cross‐reactivity, peanut‐allergic children are at high risk for lupin allergy.

Short communication: Lupin allergy in peanut‐allergic children and teenagers

Background:  Lupin has now been introduced into food production in the UK. There is a concern that, on account of cross‐reactivity, peanut‐allergic children are at high risk for lupin allergy.