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JACI Highlights - June 2006
Sampson et al – Risk-taking and coping strategies of food-allergic adolescents and young adults
Fatal food allergic reactions are most common among adolescents and young adults. Victims of fatal food-induced anaphylaxis usually have asthma and a diagnosed food allergy, and there is often a significant delay or lack of administration of epinephrine. Teenagers and young adults are presumably at highest risk because of increased risk-taking behaviors, poor awareness of potential risks, and lack of timely treatment with epinephrine. Concern about risks is rising because food allergy is increasing in prevalence and 2.3% of teenagers have food allergy. In the June 2006 issue of the Journal of Allergy and Clinical Immunology, Sampson and colleagues attempt to identify and evaluate risk-taking behaviors and coping strategies of food allergic teens as a first step toward devising better strategies. They found that over half of the participants had knowingly eaten at least a small amount of a food known to possibly contain an allergen and 17% did so a few times a month or more. The reasons for doing so included previous indiscretions without reactions, a simple wish to eat the food, consideration that “may contain” labeling was not a deterrent, reluctance to ask questions, curiosity, and peer pressure. These results imply that education of teenagers and, importantly, those around them during social activities, may reduce risk-taking and its consequences. Key among the findings of the present study is that education of peers is favored by adolescents with food allergy, but they are reluctant to do so themselves. A variety of approaches to reduce such behavior are needed. The authors recommend a Web site by FAAN for teenagers and young adults that provides support, raises awareness, and increases education among teenagers with food allergies and their peers, www.foodallergy.org; 800-929-4040.
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