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Food protein-induced enterocolitis syndrome
Anna Nowak-Wegrzyn1, Antonella Muraro
1Jaffe Food Allergy Institute, Department of Pediatrics, Mount Sinai School of Medicine, Division of Allergy and Immunology, 1 Gustave L. Levy Place, Box 1198, New York, NY 10029, USA. anna.nowak-wegrzyn@mssm.edu
Current Opinion in Allergy and Clinical Immunology
|May 29, 2009
Summary
Food protein-induced enterocolitis syndrome (FPIES) is a non-IgE-mediated gastrointestinal disorder. Rice is a common trigger, and most cases resolve by age three.
Area of Science:
- Gastroenterology
- Pediatric Allergy
- Immunology
Background:
- Food protein-induced enterocolitis syndrome (FPIES) is a non-IgE-mediated gastrointestinal food hypersensitivity.
- It involves food protein-activated intestinal lymphocytes releasing inflammatory cytokines, leading to gut issues.
Purpose of the Study:
- To review current knowledge on FPIES.
- To highlight recent advances in understanding and managing FPIES.
Main Methods:
- Literature review of current knowledge and recent advances in FPIES.
Main Results:
- Rice is the most common solid food trigger for FPIES, often causing severe reactions.
- Acute FPIES may present with hypothermia and thrombocytosis.
- Chronic FPIES can be differentiated from infections by hypoalbuminemia and poor weight gain; increased gastric juice leukocytes suggest FPIES.
Conclusions:
- FPIES is characterized by inflammation, increased intestinal permeability, malabsorption, and dysmotility.
- Key cytokines like TNFalpha may play a role.
- While cow's milk and soy are common, rice, oats, barley, fish, poultry, and vegetables can also cause FPIES. Most cases resolve by age three.
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