Aims : The aims of this study is to elucidate the extent of the existing knowledge on food allergies and anaphylaxis among staff at a Jidou-kan and identify any knowledge gaps. Methods : We have administered pre- and post-attendance questionnaires to 73 members of its staff who attended a food allergy seminar for analyzing the changes in their knowledge regarding the management of food allergies. Results : Staff awareness of food allergies and anaphylaxis was positively associated with their understanding of the use of an epinephrine auto-injector. Staff members with a prior experience of looking after people with food allergies were also found to be more knowledgeable regarding the management of the anaphylaxis. Furthermore, percentage of staff who would call an ambulance based on the presence of respiratory, but not skin, symptoms was found to increase following the seminar. Conclusion : The food allergy seminar was effective in enhancing staff awareness regarding food allergy risks in a Jidou-kan. Therefore, education on the symptoms of the anaphylaxis, particularly respiratory symptoms that are not easily appreciable, is of high importance.

Few studies have investigated whether children who became tolerant to heated hen’s egg (HE) also could ingest mayonnaise using raw eggs. Since mayonnaise is used in various food items, it is important to clarify this issue for the risk assessment and improvement of the quality of life. In this study, subjects who had passed the 1/2 heated HE oral food challenge (OFC), and became to tolerant 1 heated HE, underwent 10 g mayonnaise OFC. Subjects who received oral immunotherapy were excluded. We analyzed subjects’background, laboratory data and the results of the mayonnaise OFC. One hundred three subjects underwent the mayonnaise OFC. Six subjects who received oral immunotherapy were excluded. Of the 97 subjects, 4 subjects (4%) were positive in the mayonnaise OFC. None of the subjects experienced anaphylaxis. One subjects had skin and gastrointestinal symptoms. Two subjects had only skin symptoms, and 1 subject had only gastrointestinal symptoms. Furthermore, among 35 subjects who had a past history of immediate reaction to HE, 2 (6%) were positive in the mayonnaise OFC. Among the subjects who became tolerant to 1 heated HE, the positive rate of the mayonnaise OFC was relatively low and the symptoms induced by the mayonnaise OFC were mild. Therefore, most individuals who can ingest 1 heated HE could be encouraged to consume the mayonnaise at home.

Purpose : To investigate ownership of adrenaline autoinjectors (Epipen^®) among children and management of food-induced anaphylaxis (FA) in nurseries. Subjects and Methods : A questionnaire regarding the management of children with FA was distributed to all licensed nurseries in Shiga Prefecture, Japan, and responses were received from 253 (95.8%). The data of 237 nurseries (89.8%), in which the instruction written by physician was required for elimination diet, were analyzed. Results : The rate of children with FA was 6.1%, and 98.7% of the nurseries had children with FA. Among the children with FA, 161 (10%) had experienced suspected anaphylaxis, and 39 owned an Epipen^® (24.2%). Among suspected anaphylactic children weighing 15 kg or more, only 27 of 85 children (31.8%) owned an Epipen^®. Thirty-two nurseries had children owning an Epipen^®, among which 28 nurseries (87.5%) were ready to use it in an emergency. Sixty-one (25.7%) of all responding nurseries experienced allergic reactions on-site during the previous year. Conclusion : More than 80% of nurseries with children owning an Epipen^® were ready to use it. However, the ownership rate of Epipen^® was low, with only about 30% of anaphylactic children owning an Epipen^®, suggesting that not enough children who may require it are being prescribed an Epipen^®.