1. Development and validation of the Food Allergy Severity Score
- Author
-
Ronald van Ree, Mirjana Turkalji, Angela Simpson, Montserrat Fernandez-Rivas, Todor A. Popov, Ruta Dubakiene, Monika Jedrzejczak-Czechowicz, Kirsten Beyer, Karin Hoffmann-Sommergruber, Kate Grimshaw, Graham Roberts, Simona Belohlavkova, Suranjith L. Seneviratne, Nikolaos G. Papadopoulos, Jonathan Hourihane, Lars K. Poulsen, Antonella Muraro, Manuel Fuentes Ferrer, Frédéric de Blay, Barbara Ballmer-Weber, Margitta Worm, Alejandro Gonzalo-Fernández, Sabine Dölle-Bierke, Rosialzira N. Vera-Berrios, Cristina Fernández-Pérez, Tanya Kralimarkova, Michael Clausen, Riccardo Asero, Thuy-My Le, Ismael Gómez García, Guadalupe Marco-Martin, Paul Turner, Ashok Purohit, Elizabeth Naomi Clare Mills, Mareen R. Datema, Sonia Vázquez-Cortés, André C. Knulst, Atanasios Sinaniotis, Commission of the European Communities, Graduate School, AII - Inflammatory diseases, APH - Global Health, APH - Personalized Medicine, Ear, Nose and Throat, and Experimental Immunology
- Subjects
medicine.medical_specialty ,EUROPE ,Allergy ,Calibration (statistics) ,Immunology ,severity ,allergic reactions ,Logistic regression ,PEANUT ,DIAGNOSIS ,Correlation ,DOUBLE-BLIND ,SUBCUTANEOUS IMMUNOTHERAPY ,Food allergy ,SURVEILLANCE ,medicine ,anaphylaxis ,Immunology and Allergy ,Outpatient clinic ,score ,EPIDEMIOLOGY ,Humans ,food allergy ,Science & Technology ,Receiver operating characteristic ,CHALLENGES ,business.industry ,Bootstrapping ,ANAPHYLACTOID REACTIONS ,Allergens ,medicine.disease ,ROC Curve ,1107 Immunology ,Food ,Area Under Curve ,Cohort ,Emergency medicine ,GRADING SYSTEM ,business ,Life Sciences & Biomedicine ,Food Hypersensitivity - Abstract
Background: the heterogeneity and lack of validation of existing severity scores for food allergic reactions limit standardization of case management and research advances. We aimed to develop and validate a severity score for food allergic reactions. Methods: following a multidisciplinary experts consensus, it was decided to develop a food allergy severity score (FASS) with ordinal (oFASS) and numerical (nFASS) formats. oFASS with 3 and 5 grades were generated through expert consensus, and nFASS by mathematical modeling. Evaluation was performed in the EuroPrevall outpatient clinic cohort (8232 food reactions) by logistic regression with request of emergency care and medications used as outcomes. Discrimination, classification, and calibration were calculated. Bootstrapping internal validation was followed by external validation (logistic regression) in 5 cohorts (3622 food reactions). Correlation of nFASS with the severity classification done by expert allergy clinicians by Best-Worst Scaling of 32 food reactions was calculated. Results: oFASS and nFASS map consistently, with nFASS having greater granularity. With the outcomes emergency care, adrenaline and critical medical treatment, oFASS and nFASS had a good discrimination (receiver operating characteristic area under the curve [ROC-AUC]>0.80), classification (sensitivity 0.87–0.92, specificity 0.73–0.78), and calibration. Bootstrapping over ROC-AUC showed negligible biases (1.0 × 10 −6–1.23 × 10 −3). In external validation, nFASS performed best with higher ROC-AUC. nFASS was strongly correlated (R 0.89) to best-worst scoring of 334 expert clinicians. Conclusion: FASS is a validated and reliable method to measure severity of food allergic reactions. The ordinal and numerical versions that map onto each other are suitable for use by different stakeholders in different settings.
- Published
- 2022