FoodFood AllergiesAllergyFamily PracticeGastroenterologyNursingPediatricsEmergency MedicinePathologyFood & NutritionAllergiesAllergies: FoodNutrition
HealthDay operates under the strictest editorial standards. Our syndicated news content is completely independent of any financial interests, is based solely on industry-respected sources and the latest scientific research, and is carefully fact-checked by a team of industry experts to ensure accuracy.
- All articles are edited and checked for factual accuracy by our Editorial Team prior to being published.
- Unless otherwise noted, all articles focusing on new research are based on studies published in peer-reviewed journals or issued from independent and respected medical associations, academic groups and governmental organizations.
- Each article includes a link or reference to the original source.
- Any known potential conflicts of interest associated with a study or source are made clear to the reader.
Please see our Editorial and Fact-Checking Policy for more detail.Editorial and Fact-Checking Policy
HealthDay Editorial Commitment
HeathDay is committed to maintaining the highest possible levels of impartial editorial standards in the content that we present on our website. All of our articles are chosen independent of any financial interests. Editors and writers make all efforts to clarify any financial ties behind the studies on which we report.
MONDAY, Oct. 30, 2017 (HealthDay News) -- Fish is an important trigger of food protein-induced enterocolitis syndrome (FPIES), according to a study published online Oct. 20 in Allergy.
Sonsoles Infante, M.D., from Hospital Infantil Universitario Gregorio Marañón in Spain, and colleagues assessed the evolution and follow-up of FPIES related to fish over a 20-year period. Data were included for 80 children diagnosed with FPIES by fish, with diagnosis based on Sicherer's criteria.
The researchers found that the most frequently involved fish were hake, megrim, and sole (87.5, 31.25, and 23.75 percent). Of the patients, 56.25, 28.75, and 15 percent, respectively, reacted to one unique fish, two different fish, and three or more different fish. The number of reactions before diagnosis was four on average. The main symptoms at the debut were vomiting and vomiting with diarrhea (97.5 and 30 percent, respectively), which occurred in a mean time of 126.3 minutes after ingestion of the culprit fish. One hundred seventy-three oral food challenges were performed in 60 of the patients. Overall, 75.03 percent achieved tolerance to some kind of fish: 41.7 percent overcame their FPIES and 33.33 percent tolerated another type of fish. Twenty-five percent of patients challenged did not tolerate any fish during the oral food challenge.
"In our population fish is, by far, the solid food most implicated in FPIES," the authors write.
This story may be outdated. We suggest some alternatives.
The content contained in this article is over two years old. As such our recommendation is that you reference the articles below for the latest updates on this topic. This article has been left on our site as a matter of historic record. Please contact us at email@example.com with any questions.
Updated on May 29, 2022
Read this Next
Other Trending Articles