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There is well-documented evidence on the link between eczema that presents in infants in their first few months and an increased risk of developing a food allergy.3 Eczema skin is dry skin and replacing water loss is very important. Emollients are the cornerstone of daily management. If parents present to the pharmacy with infants or children whose eczema appears not to be well managed, then emollient therapy is important to maintain skin protection.
Pharmacists are well placed to give advice. These come in a variety of preparations, including lotions, creams and ointments, and all should be matched to the severity of the eczema and dryness of the skin. Pump-style dispensers reduce the likelihood of an infection as pots and tubs may become contaminated. It’s important to educate patients about the quantity, frequency and application method of each treatment.
Parents commonly have concerns over steroids. This should be addressed so that eczema flares can be appropriately treated with a steroid potency matched to the severity and location. If eczema appears to be infected (with crusting, weeping or signs of a high temperature), signpost to the GP for further management.
Hay fever (allergic rhinitis) is a common allergic condition affecting children and adults. A large proportion of the symptoms will be experienced during the summer because of grass pollen. It is also possible to have allergic symptoms to trees and weeds that pollinate at different times of the year.
Community pharmacists are well placed with their product and knowledge to recommend specific treatments for hay fever. Antihistamines are commonly used to treat mild symptoms, such as runny or congested nose, sneezing, and itching or watery eyes. These should always be non-sedating so they do not impact on an individual’s ability to carry out their day-to-day activities. Patient education should always be provided for correct use of nasal sprays and eye drops.
Some simple advice on pollen avoidance:
Food allergy: common misconceptions
Adverse reactions to foods present in many forms, and a food allergy and intolerance are commonly confused. Adverse reactions that are not allergic include intolerances such as gluten or lactose intolerance.
There are many reasons why a particular food may cause unpleasant symptoms, such as indigestion, overindulgence and poisoning from contamination with bacteria or toxins. A food allergy occurs when the immune system mistakenly identifies an allergen as harmful and, as a result, it produces IgE antibodies as a defence mechanism.
It is not uncommon for those who experience an adverse reaction to food to request a test to confirm whether it is an allergy. Testing is not always required or appropriate, and a more detailed allergy history is required to determine the most appropriate diagnostic pathway. It is also important that those with suspected allergy are signposted to reputable allergy testing services, which will usually be via their GP.
Most food allergies are caused by a small number of foods, including:
Cow’s milk and eggs are common causes of allergies in children and are often outgrown by around five years of age. An allergy to peanuts, tree nuts, shellfish and fish tends to be more persistent and the likelihood of growing out of these is reduced. It is also possible to develop an allergy to a food that has been eaten before and, in rarer cases, has been in an individual’s diet for many years. The reasons for this are not fully understood.
Key features of IgE-mediated food allergy:
Key features of non-IgE-mediated food allergy:
Allergic reactions can be mild, moderate or severe. Symptoms of an allergic reaction are summarised below:
Mild to moderate symptoms of an allergic reaction include:
Severe symptoms (anaphylaxis) of an allergic reaction are:
Diagnosing food allergy
If a patient presents to the pharmacist with concerns about a food allergy, and if they have no current symptoms requiring immediate attention, they should be signposted to their GP for further advice and management. The GP should take an allergy-focused clinical history, as recommended in the NICE Quality Standard (118)4 for the assessment and diagnosis of food allergy. Depending on the type of allergy suspected, they may then be referred to secondary care or to a specialist service for further investigation and testing if these options are not available in primary care.
Author: Holly Shaw