Elicitors and cofactors of food-induced anaphylaxis

Results The trigger of anaphylaxis was identified in 45 out of 100 patients with suspected FIA. In 15 out of these 45 patients the identification of the trigger was achieved by the implementation of co-factors into the DBPCFCs. Food additives (n=8) followed by physical exercise (n=6), ASA (n=4) and alcohol (n=3) were identified most commonly as cofactors. The most common food allergens were celery (n=7) soy, lupine and wheat (n=4 each). In 10 patients more than one co-factor and/or more than one food allergen was required to elicit a positive reaction. The symptoms during the food challenges were weaker than those reported from the medical history.