Food-induced anaphylaxis in adults: a single-center experience from Adana, Turkiye

Aims: To evaluate the clinical characteristics, triggering factors, severity, and management of food-induced anaphylaxis (FIA) in adult patients in Adana, Turkiye.Methods: 118 patients examined at the outpatient clinic and diagnosed with anaphylaxis using the ICD code T78.0 (anaphylactic shock, due to adverse food reactions), T78.2 (anaphylactic shock, unidentified) were screened. A retrospective study was conducted on 56 patients among these patients who had a history of FIA in their records. Demographic data, comorbidities, clinical symptoms, triggering foods, time to onset of symptoms, and treatment approaches were recorded and analysed.Results: A total of 56 patients with FIA were included in the analysis. There were no missing data for demographic or clinical variables. Of the study population, 41 patients (73.2%) were female and 15 (26.8%) were male. The mean age of the patients was 35.8±12.7 years. A history of drug allergy was present in 7 patients (12.5%). Atopy was present in 30 patients (53.6%). Allergic rhinitis was present in 16 patients (28.6%). Asthma was reported in 9 patients (16.1%). The food group most frequently associated with reactions was fruit. The most frequently reacted fruit was the peach. The food most frequently associated with reactions was peanuts.Conclusion: FIA is an important cause of morbidity in adults. Management in emergency departments is inadequate, especially regarding the administration of intramuscular epinephrine. Early diagnosis, appropriate treatment, and referral to allergy specialists are essential to prevent recurrence and reduce mortality.