Hidden and Rare Food Allergens in Pediatric Age

Author:

Tomei Leonardo12ORCID,Muraro Antonella3,Giovannini Mattia12ORCID,Barni Simona1ORCID,Liccioli Giulia1,Paladini Erika1,Sarti Lucrezia1,Pessina Benedetta12ORCID,Skypala Isabel45,Novembre Elio12,Mori Francesca1

Affiliation:

1. Allergy Unit, Meyer Children’s Hospital IRCCS, 50139 Florence, Italy

2. Department of Health Sciences, University of Florence, 50139 Florence, Italy

3. Food Allergy Referral Centre Department of Mother and Child Health, University of Padua, 35128 Padua, Italy

4. Department of Allergy & Clinical Immunology, Royal Brompton & Harefield Hospitals, Part of Guys & St Thomas NHS Foundation Trust, London SW3 6LR, UK

5. Inflammation, Repair & Development Section, National Heart & Lung Institute, Imperial College, London SW7 2BX, UK

Abstract

In food allergy management, the avoidance of the allergen that caused the reaction plays a fundamental role. Nevertheless, that can be thwarted in case of accidental exposure to a rare or hidden allergen, causing the adoption of a monotonous diet and a consequent reduction in the quality of life of the patient and their family. The identification of a rare and hidden allergen is an important diagnostic challenge, taking into account that a significant proportion of all food reactions is in reality due to them. The aim of the present review is to provide the pediatric allergist an overview of the possible sources of rare and hidden food allergens, taking into consideration the routes of exposure to these potential allergens with the main examples published in the scientific literature and the distinction between types of direct or cross-contamination. The identification of the allergen responsible for the reaction and the provision of a dietary advice customized for the specific individual’s dietary habits is essential to improve quality of life of the familiar nucleus and to reduce the risk of further allergic reactions.

Publisher

MDPI AG

Subject

Food Science,Nutrition and Dietetics

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