Food Allergies-Updates for Nurses: An Updated Review

Background: Food allergies are a significant public health concern, affecting individuals globally with varying clinical manifestations. These allergies primarily involve immune-mediated responses to specific allergens and are categorized as IgE-mediated, non-IgE-mediated, or mixed reactions. Nurses play a pivotal role in identifying, managing, and educating patients about food allergies.Aim: This review aims to provide an updated understanding of food allergies, including their pathophysiology, clinical presentation, and management strategies, emphasizing the essential role of nurses in patient care.Methods: This review consolidates current literature on the epidemiology, immunological mechanisms, and clinical implications of food allergies. It examines specific allergic reactions, including oral allergy syndrome (OAS) and alpha-gal syndrome, and explores strategies for early diagnosis and management. Emphasis is placed on the administration of epinephrine and education regarding anaphylaxis and biphasic reactions.Results: Food allergies are increasing globally, with significant implications for health systems. Common allergens include peanuts, tree nuts, shellfish, and dairy. Anaphylaxis, the most severe allergic reaction, is often life-threatening and requires prompt intervention. Biphasic anaphylaxis and alpha-gal syndrome are emerging concerns necessitating heightened awareness. Nurses are critical in identifying symptoms, administering epinephrine, and educating patients about preventative measures and emergency care.Conclusion: With rising global prevalence, food allergies demand comprehensive care strategies. Nurses are uniquely positioned to mitigate risks through early detection, effective intervention, and patient education. Strengthened training and awareness among healthcare providers are essential to improving outcomes.