Date of Award

Spring 5-8-2020

Document Type

DNP Project

Project Team Faculty Member

Cynthia Schmidt

Project Team Faculty Member

Thomas Smith

Project Team Faculty Member

Rebecca Collier


Propofol, Diprivan, Food allergies, Soy allergy, Egg allergy


The use of propofol for anesthesia and the prevalence of food allergies are both increasing. Propofol’s preparation contains soybean oil and egg lecithin, raising concerns about cross-sensitivity. No widely accepted practice protocol regarding the administration of propofol in soy or egg-allergic patients exists, and the evidence of anaphylactic reactions in this population is inconclusive. This project involved the creation of a protocol that details the use of propofol for soy or egg-allergic patients at a regional medical center in central Illinois.

Collaboration with clinical stakeholders and an extensive review of the literature guided the development of an algorithm based protocol that recommends propofol administration to all patients, regardless of food allergies. Preparedness to possibly treat a mild reaction to patients with a history of anaphylaxis is the only special consideration. Nine anesthesia providers and one pharmacist attended an educational presentation that summarized current evidence and introduced the new protocol. A survey evaluated the presentation and perceptions of the acceptability of the new protocol. The results revealed an increase in the staffs’ knowledge and support for the implementation of the protocol. By adopting this protocol into practice, stakeholders will reduce unnecessary variations in anesthetic practice and improve the quality of care.

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