Global patterns in anaphylaxis due to specific foods: A systematic review

Area of Science:

• Food allergy research
• Immunology
• Public health

Background:

• Global prevalence of food allergy and food-induced anaphylaxis is rising.
• Current data often relies on indirect measures (sensitization) rather than direct food challenge symptoms.
• No comprehensive global survey has assessed geographic variations in specific food triggers for anaphylaxis.

Purpose of the Study:

• To identify common triggers of food-induced anaphylaxis.
• To analyze how these triggers differ across countries and regions.

Main Methods:

• Systematic review of studies published between January 2010 and November 2020.
• Adherence to PRISMA guidelines for reporting.
• Data screening and extraction by two independent reviewers, including risk of bias assessment.

Main Results:

• Inclusion of 65 studies from 41 countries across all 6 Food and Agriculture Organization of the United Nations regions.
• Observed significant regional differences in the most frequent food anaphylaxis triggers.
• Found general alignment between regional allergen disclosure laws and common allergens.

Conclusions:

• Local allergen labeling laws often reflect the primary causes of food anaphylaxis.
• Cow's milk and crustaceans may cause a higher proportion of anaphylaxis in certain regions compared to peanuts.