Data at Work
When you join the FARE Patient Registry, you put your experiences to work for the food allergy community.
How can you make a difference by joining the FARE Patient Registry?
When you join the FARE Patient Registry, you put your experiences to work for the food allergy community. The research studies below highlight some of what we’ve learned so far from thousands of food allergy patients and caregivers.
These research study summaries highlight some of what we’ve learned so far from food allergy patients and caregivers participating in the FARE Patient Registry.
Characterizing Biphasic Food-Related Allergic Reactions Through a US Food Allergy Patient Registry
Research on FARE Patient Registry data, published in 2021 in the Journal of Allergy and Clinical Immunology: In Practice, explores biphasic reactions in which a person with food allergy:
- is exposed to their problem food
- reacts to the food with symptoms that resolve, either with or without treatment (initial reaction)
- develops reaction symptoms again more than an hour later without being exposed to the food a second time (secondary reaction)
Biphasic reactions account for 16 percent of reactions reported to the Registry; in most cases, epinephrine was not administered to treat the initial reaction. When an initial reaction is more severe, a biphasic reaction becomes more likely.Learn More
Prevention and Management of Food Allergy Reactions in Restaurants
Data from the FARE Patient Registry, published in 2021 in the Journal of Allergy and Clinical Immunology: In Practice, revealed that food allergy reactions in restaurants are common.
- Restaurants accounted for nearly 1 in 3 reactions reported in adults and 1 in 8 reactions reported in children.
- For more than half of restaurant-based reactions, customers reported they told staff about their allergy beforehand. More than one-quarter of reactions occurred after ingredients were listed on the menu. More than 1 in 8 reactions occurred despite customers informing staff and restaurant menus listing ingredients.
- Nearly 30 percent of restaurant-based reactions were treated with epinephrine, and more than 6 percent resulted in hospitalization.
Restaurant training and patient education are needed to reduce the odds of a reaction while dining out and improve preparedness to treat reactions.Learn More
Understanding Food-Related Allergic Reactions Through a US National Patient Registry
This groundbreaking 2020 study in the Journal of Allergy and Clinical Immunology: In Practice used FARE Patient Registry data to study food allergy reactions.
- Half of the Registry participants who took the survey had at least one reaction per year, and more than one-third had multiple reactions.
- Surprisingly, almost 10 percent of reported reactions result from intentional exposure to known allergens.
Findings suggest that strict allergen avoidance guidelines are not always followed and point to the need for more education and support for the food allergy community.Learn More