To the Editor.
—A minimum of 950 food-induced anaphylactic reactions probably occur each year in the United States.1 Peanuts appear to cause most episodes.2 This letter reports anaphylaxis occurring in a physician allergic to peanuts following the ingestion of peanut contaminated cookies.
Report of a Case.
—I (S.F.K.) am a 34-year-old allergist-immunologist with a medical history that includes allergic asthma and anaphylaxis induced by peanuts, almonds, and pecans. I ate approximately 20 gingersnap cookies (Murray Cookies, President Baking Company, Augusta, Ga). The package label did not list peanuts among the ingredients. Palatal itching commenced within 5 minutes of ingestion and was followed progressively by dysphagia, abdominal cramps, tachycardia, bronchospasm, generalized erythema, peripheral cyanosis, lightheadedness, rhinitis, and conjunctivitis. Epinephrine and loratadine were self-administered with prompt relief of symptoms. At the emergency department 30 minutes later, recurrent bronchospasm, intense pruritus of the palms, and generalized urticaria occurred and necessitated administration
Kemp SF, Lockey RF. Peanut Anaphylaxis From Food Cross-Contamination. JAMA. 1996;275(21):1636–1637. doi:10.1001/jama.1996.03530450026022
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