Evidence supporting the use of: Cortisol
For the health condition: Allergies (food)

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Synopsis

Source of validity: Scientific
Rating (out of 5): 4

Cortisol, a glucocorticoid hormone produced by the adrenal cortex, is the body’s primary endogenous corticosteroid. Its synthetic analogs—such as prednisone, hydrocortisone, and dexamethasone—are widely used in the clinical management of allergic conditions, including food allergies, especially when severe or life-threatening reactions (e.g., anaphylaxis) occur. Corticosteroids suppress various immune pathways by reducing the production of inflammatory mediators, stabilizing mast cells, and inhibiting leukocyte infiltration, which are all key mechanisms in allergic responses.

In the context of food allergies, corticosteroids (notably oral or intravenous preparations) are primarily used to treat moderate-to-severe allergic reactions or to manage persistent symptoms that do not resolve with first-line therapies (such as antihistamines and epinephrine for anaphylaxis). While epinephrine remains the drug of choice for acute anaphylaxis, corticosteroids are commonly administered as adjunct therapy to reduce the risk of biphasic reactions (delayed return of symptoms) and to control persistent or severe inflammation.

Numerous clinical guidelines and randomized controlled trials support the use of corticosteroids in these scenarios, though their direct impact on preventing biphasic reactions remains debated. They are not recommended for routine or preventive use in mild food allergy cases. Overall, the use of cortisol and its analogs in food allergy management is well-established and scientifically validated for acute and severe presentations.

More about Cortisol
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Products containing Cortisol

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