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Translational Pulmonary
& Immunology Research Center

New food anaphylaxis study focused Finds 71% of peanut-allergic patients have almond allergies

LONG BEACH, CA — Studies of food anaphylaxis focused on almond allergy are rare. With food allergies increasing globally alongside an increase in almond consumption, a new study published in Food and Agricultural Immunology takes a focused look at almond allergies in pediatric food anaphylaxis patients. Titled “Demographic, clinical and diagnostic correlation of almond allergy in a cohort of nut allergy patients,” Dr. Nathan Marsteller, Dr. Tricia Morphew and Dr. Inderpal Randhawa analyzed a cohort of 411 nut-allergic children to determine the prevalence of almond allergies. Their findings include a 67.7% occurrence of almond allergy, with approximately 25% of patients having both almond sensitivity and clinical reactivity. In relation to peanut allergies, 71.8% of patients with almond sensitivity and reactivity had peanut allergies and all patients with almond allergy had peanut allergy in this cohort. A better understanding of the relationships between food allergies is essential as more patients are receiving personalized care through programs such as the Tolerance Induction Program at Southern California Food Allergy Institute.

About Us:
Our non-profit, the Southern California Food Allergy Institute is a division in the Translational Pulmonary and Immunology Research Center (TPIRC). It is a cutting-edge clinical care and research center that is revolutionizing food allergy treatment. We are dedicated to providing innovative and safe treatment for the six million children in the United States who suffer from food allergies. Our goal is simple — for all children to safely eat whatever they want, in any amount – without the fear of a reaction.