- Poster presentation
- Open Access
The influence of cofactors on allergic reactions to food
Clinical and Translational Allergy volume 5, Article number: P51 (2015)
Cofactors, like exercise, alcohol consumption and use of several types of medication, may influence the occurrence and severity of allergic reactions to food. However there is limited evidence on how often cofactors play a role and what their influence is on allergic reactions.
To get insight in the influence of cofactors on allergic reactions to food.
A baseline questionnaire was completed by every adult patient (≥18 years) visiting the outpatients department Allergology for the first time. Patients with food allergy documented by typical allergic symptoms to food and a positive skinpricktest, ImmunoCAP or food challenge were included. Outcome measures were the reported suspected influence of the co-factors exercise, alcohol and medication on allergic complaints to food.
502 patients were included between 2003-2011. Most patients had allergy to several types of food (mean: 4 different foods). Most common food allergies were fruit and vegetables (73%), nuts (57%) and peanuts (38%). Prevalence of other atopic diseases were asthma 64%, hay fever 61% and atopic dermatitis 75%. Of all patients, 5% used antacids and 2% used NSAIDs. Beta blockers, angiotensin-receptor inhibitors, ACE inhibitors, proton-pomp inhibitors and H2-receptor antagonists were used by ≤0.6% of the patients. Only 13% of all patients indicated to experience influence of one of the cofactors on the severity of allergic complaints; exercise was reported by 9%, alcohol consumption by 5% and use of analgetics by 0.6%.
Only a small percentage of patients used medication that might influence the occurrence and severity of allergic reactions to food. Exercise and alcohol were the most frequently reported cofactors but only in less than 10% of the patients. The importance of these cofactors on severity and eliciting dose for individual patients remains to be elucidated, but at the population level, the influence of these cofactors on threshold distributions is likely to be small.
Rights and permissions
Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made.
The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder.
To view a copy of this licence, visit https://creativecommons.org/licenses/by/4.0/.
The Creative Commons Public Domain Dedication waiver (https://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated in a credit line to the data.
About this article
Cite this article
Versluis, A., Van Os-Medendorp, H., Kruizinga, A. et al. The influence of cofactors on allergic reactions to food. Clin Transl Allergy 5 (Suppl 3), P51 (2015). https://doi.org/10.1186/2045-7022-5-S3-P51
- Alcohol Consumption
- Atopic Dermatitis
- Allergic Reaction