International archives of allergy and immunology · 2026
Food Protein-Induced Enterocolitis Syndrome among Canadian Children Living in Montreal.
СтатьяНазвание и аннотация: Перевод в очереди
Обработка статьи · этапы, ошибки и управление
Загрузка состояния…
Ошибки и ограничения
История · было → стало
Состояние обновляется каждые 5 секунд, пока блок открыт. Процент показывается только там, где известен объём работы. Пауза останавливает продолжение этапа; текущий запрос к источнику может завершиться.
Mulé Angela, Mulé Pasquale, Al Ali Adnan, Prattico Catherine, Zhang Xun, McCusker Christine, Le Blanc Vicky, Ben-Shoshan Moshe
Аннотация
INTRODUCTION: Data on food protein-induced enterocolitis syndrome (FPIES) are sparse. We aimed to evaluate sociodemographic characteristics, comorbidities, and allergens of children presenting with FPIES. Tolerance to baked goods and resolution a year following diagnosis were also assessed.
METHODS: Children with physician-diagnosed FPIES were enrolled and followed at the Montreal Children's Hospital and an affiliated clinic. Families were queried on the food allergen and comorbidities, as well as clinical characteristics of reaction and management.
RESULTS: Between November 2021 and April 2025, 87 children with a confirmed history of FPIES were enrolled. Patient ages ranged from 1 month to 13 years old, and 45% of patients were males. The most common allergens included egg, shellfish, milk, fish, peanut, oat, fruit, soy/grains, and rice. Symptoms included vomiting, lethargy, pallor, diarrhea, dehydration, and abdominal pain. Tolerance to baked forms was seen in the majority of patients. The allergens that had resolved FPIES include egg, milk, oat, soy/grains, peanut, shellfish.
DISCUSSION: The most common food allergens are egg, milk, and shellfish. The majority of reactions are not severe and baked goods containing the culprit food are often tolerated. Resolution of FPIES was reported in most patients 1 year following diagnosis.
METHODS: Children with physician-diagnosed FPIES were enrolled and followed at the Montreal Children's Hospital and an affiliated clinic. Families were queried on the food allergen and comorbidities, as well as clinical characteristics of reaction and management.
RESULTS: Between November 2021 and April 2025, 87 children with a confirmed history of FPIES were enrolled. Patient ages ranged from 1 month to 13 years old, and 45% of patients were males. The most common allergens included egg, shellfish, milk, fish, peanut, oat, fruit, soy/grains, and rice. Symptoms included vomiting, lethargy, pallor, diarrhea, dehydration, and abdominal pain. Tolerance to baked forms was seen in the majority of patients. The allergens that had resolved FPIES include egg, milk, oat, soy/grains, peanut, shellfish.
DISCUSSION: The most common food allergens are egg, milk, and shellfish. The majority of reactions are not severe and baked goods containing the culprit food are often tolerated. Resolution of FPIES was reported in most patients 1 year following diagnosis.