Alkis Togias, National Institute of Allergy and Infectious Diseases
Susan F. Cooper, National Institute of Allergy and Infectious Diseases
Maria L. Acebal, Food Allergy Research & Education
Amal Assa'ad, University of Cincinnati
James R. Baker, University of Michigan - Ann Arbor
Lisa A. Beck, University of Rochester
Julie Block, National Eczema Association
Carol Byrd-Bredbenner, Rutgers University, Canada
Edmond S. Chan, University of British Columbia, Canada
Lawrence F. Eichenfield, University of California - San Diego
David M Fleischer, University of Colorado - Denver
George J. Fuchs III, University of KentuckyFollow
Glenn T. Furuta, University of Colorado - Denver
Matthew J. Greenhawt, University of Colorado - Denver
Ruchi S. Gupta, Northwestern University
Michele Habich, Central DuPage Hospital
Stacie M. Jones, University of Arkansas at Little Rock
Kari Keaton, Metro DC Food Allergy Support Group
Antonella Muraro, Padua University, Italy
Marshall Plaut, National Institute of Allergy and Infectious Diseases
Lanny J. Rosenwasser, University of Missouri - Kansas City
Daniel Rotrosen, National Institute of Allergy and Infectious Diseases
Hugh A. Sampson, Harvard University
Lynda C. Schneider, Boston Children’s Hospital
Scott H. Sicherer, Icahn School of Medicine at Mount Sinai
Robert Sidbury, University of Washington
Jonathan Spergel, University of Pennsylvania
David R. Stukus, Ohio State University
Carina Venter, Cincinnati Children’s Hospital
Joshua A. Boyce, Harvard University


Background: Food allergy is an important public health problem because it affects children and adults, can be severe and even life-threatening, and may be increasing in prevalence. Beginning in 2008, the National Institute of Allergy and Infectious Diseases, working with other organizations and advocacy groups, led the development of the first clinical guidelines for the diagnosis and management of food allergy. A recent landmark clinical trial and other emerging data suggest that peanut allergy can be prevented through introduction of peanut-containing foods beginning in infancy.

Objectives: Prompted by these findings, along with 25 professional organizations, federal agencies, and patient advocacy groups, the National Institute of Allergy and Infectious Diseases facilitated development of addendum guidelines to specifically address the prevention of peanut allergy.

Results: The addendum provides 3 separate guidelines for infants at various risk levels for the development of peanut allergy and is intended for use by a wide variety of health care providers. Topics addressed include the definition of risk categories, appropriate use of testing (specific IgE measurement, skin prick tests, and oral food challenges), and the timing and approaches for introduction of peanut-containing foods in the health care provider’s office or at home. The addendum guidelines provide the background, rationale, and strength of evidence for each recommendation.

Conclusions: Guidelines have been developed for early introduction of peanut-containing foods into the diets of infants at various risk levels for peanut allergy.

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Notes/Citation Information

Published in World Allergy Organization Journal, v. 10, 1, p. 1-18.


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