Multicenter prevalence of anaphylaxis in clinic-based oral food challenges

Publication date: Available online 7 September 2017
Source:Annals of Allergy, Asthma & Immunology
Author(s): Kwei Akuete, Danielle Guffey, Ryan B. Israelsen, John M. Broyles, Lori Jo Higgins, Todd D. Green, David R. Naimi, Andrew J. MacGinnitie, Girish Vitalpur, Charles G. Minard, Carla M. Davis
BackgroundAlthough previous single-center studies report the rate of anaphylaxis for oral food challenges (OFCs) as 9% to 11%, little is known regarding the epidemiology of clinical OFCs across multiple centers in the United States.ObjectiveTo examine the epidemiology, symptoms, and treatment of clinical low-risk OFCs in the nonresearch setting.MethodsData were obtained from 2008 to 2013 through a physician survey in 5 food allergy centers geographically distributed across the United States. Allergic reaction rates and the association of reaction rates with year, hospital, and demographics were determined using a linear mixed model. Meta-analysis was used to pool the proportion of reactions and anaphylaxis with inverse-variance weights using a random-effects model with exact confidence intervals (CIs).ResultsA total of 6,377 OFCs were performed, and the pooled estimate of anaphylaxis was 2% (95% CI, 1%-3%). The rate of allergic reactions was 14% (95% CI, 13%-16%) and was consistent during the study period (P = .40). Reaction rates ranged from 13% to 33%. Males reacted 16% more frequently than females (95% CI, 4%-37.5%; P = .04). Foods challenged in 2013 varied geographically, with peanut as the most challenged food in the Northeast, Midwest, and West and egg as the most challenged in the South.ConclusionAs the largest national survey of allergic reactions of clinical open OFCs in a nonresearch setting in the United States, this study found that performing clinical nonresearch open low-risk OFCs results in few allergic reactions, with 86% of challenges resulting in no reactions and 98% without anaphylaxis.



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