Food Allergy and Quality of Life: What Have We Learned?

Jantina L. van der Velde*, Anthony E. J. Dubois, Bertine M. J. Flokstra-de Blok

*Bijbehorende auteur voor dit werk

Onderzoeksoutputpeer review

28 Citaten (Scopus)


Health-related quality of life (HRQL) has become an emerging focus of interest in food allergy. Food allergy is a disease characterized by low mortality and symptoms which only occur during an allergic reaction. However, food-allergic patients continuously need to be alert when eating in order to prevent potentially severe allergic reactions, which may be fatal. Fear of such reactions and the need to be continuously vigilant may seriously compromise their HRQL. During the last decade, numerous studies have been published on food allergy and HRQL. The development of reliable, valid and responsive instruments for measuring HRQL in food allergic patients has facilitated this research even further. Such instruments have given insight into the specific problems a patient may face and the impact of food allergy-related interventions from the patient's perspective. This paper focuses on the most significant findings regarding this topic since its first appearance in the literature in 2000.

Originele taal-2English
Pagina's (van-tot)651-661
Aantal pagina's11
TijdschriftCurrent Allergy and Asthma Reports
Nummer van het tijdschrift6
StatusPublished - dec-2013

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