The NIAID clinical guidelines for food allergies, a consensus document written by 34 professional organizations, federal agencies, and patient advocacy groups, defines “at risk” as follows:
“Patients at risk for developing food allergies are defined as those with a biological parent or sibling with existing, or history of:
- allergic rhinitis,
- asthma,
- atopic dermatitis, or
- food allergy.”
Children can have different levels of risk for developing food allergies. For example, a healthy 5-year-old who has one parent with seasonal pollen allergies would be considered “at risk.” A toddler with severe atopic dermatitis who has a parent and a sibling with severe peanut allergies may be considered “highly at risk” for developing food allergies.
About 25% of young children with atopic dermatitis (eczema) have or will develop a food allergy. If your child is less than 5 years old and has moderate to severe atopic dermatitis that does not clear up with topical therapy and you suspect that a food allergy may be causing your child’s symptoms, talk to your pediatrician about allergy testing.
Source:
NIAID-Sponsored Expert Panel. Guidelines for the Diagnosis and Management of Food Allergy in the United States: Report of the NIAID-Sponsored Expert Panel. The Journal of Allergy and Clinical Immunology. Volume 126, Issue 6, December 2010
