Anaphylaxis in children: A nine years retrospective study (2001–2009)
Published in Allergol Immunopathol (Madr). 2012;40:31-6. - vol.40 núm 01
Abstract
Background
Anaphylaxis is an acute multisystemic and potentially fatal reaction, resulting from the rapid release of inflammatory mediators. Its exact prevalence is unknown. In children, foods are the most significant triggers for IgE-mediated anaphylaxis.
Objectives
To characterise the cases of anaphylaxis evaluated in an Allergy Division of a Central Paediatric Hospital.
Material and methods
A review of all cases of anaphylaxis evaluated from 2001 to 2009. Anaphylaxis was defined according to Sampson's 2006 criteria.
Results
Seventy-three children had anaphylactic reactions (47 male), of which 64% had history of atopy. Age at time of reaction ranged between 17 days and 15 years old (median: four years). Food was the most frequently identified cause (n=57), followed by drugs (n=8), hymenoptera venom (n=2), and cold (n=1). In five cases there was no identifiable cause. Among foods, cow's milk was the culprit agent in 27 children. The most severe reaction was a cardiorespiratory arrest. The most frequent symptoms were respiratory and cutaneous in 51 cases. Hypotension was present in nine cases. There were no fatalities. Most acute reactions were treated with corticosteroids and/or antihistamines. Adrenaline was used in only about one quarter of children.
Conclusions
The most important causes of anaphylaxis in our study were foods, and the most common symptoms were respiratory and cutaneous. The prevalence of anaphylaxis was higher in males and, in two thirds of patients there was a history of atopy. Despite being the primary and most important treatment for anaphylaxis, adrenaline is still used in only a minority of these cases.
Key words: Adrenaline. Anaphylaxis. Children. Systemic allergic reaction.
Introduction
Background
Anaphylaxis is an acute multisystemic and potentially fatal reaction, resulting from the rapid release of inflammatory mediators by mast cells and basophils, and occurs when a susceptible person is exposed to a certain agent. The severity of the reaction can vary from mild to life threatening and can be rapidly progressive.1, 2
The earliest description on record of a fatal allergic reaction is related to Menes, a first dynasty pharaoh, who died in 2621BC, presumably from an anaphylactic shock caused by a bee sting.3 Its name comes from the Greek: a (against) and phylaxis (immunity, protection), and was proposed in 1902 by Portier and Richet.4
According to the latest nomenclature proposed by the World Allergy Organization, it can be classified as: allergic (immunological reaction involving IgE, IgG or immune complexes) and non-allergic (where the mechanisms involved are not immune) (Table 1).5 Although it may appear that IgE-mediated anaphylaxis occurs upon a first exposure to a food, drug, or insect sting, there must have been a prior, and probably unwitting, sensitisation from a previous exposure.1 The patient, however, may not remember an uneventful sting or be aware of “hidden” allergens in foods.
Table 1. Types anaphylaxis.
Examples
Allergic
Foods
Milk, egg, peanut, fish, shrimp, cereals
Drugs
...
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Silva, R.a; Gomes, E.b; Cunha, L.b; Falcão, H.b
aAllergy Division, Hospital S. João EPE, Porto, Portugal
bAllergy Division, Centro Hospitalar do Porto, EPE, Hospital Maria Pia, Porto, Portugal