Clinical and Laboratory Characteristics of Patients with Food Allergy: Single Center Experience

Abstract

A ny reaction that occurs after the intake of food is an adverse food reaction and an adverse food reaction mediated by the immune system is defined as food allergy. [1,2] Food allergy is most commonly seen with intake of milk, egg, wheat, soy, peanuts, nuts, fish and shellfish. [3] Food al-lergies are classified as immunoglobulin E (IgE) mediated, non-IgE mediated (non-IgE) and mixed type. In IgE-mediated food allergy, symptoms are seen after a short time (within minutes-2 hours). [4] Skin (urticaria, angioedema), gastrointestinal system (oral allergy syndrome, gastroin-Objectives: This study aimed to examine the clinical and laboratory features of the patients diagnosed with food allergy who applied to the pediatric allergy outpatient clinic. Methods: This study was performed between March 2016 and December 2017 as a cross-sectional observational study. The files of 90 patients with food allergy were evaluated retrospectively. Results: Ninety patients were included in the study. Sixty three (70%) of the cases were male and 27 (30%) were female. The median age of the patients was 12 months (range 3-156), and the age at onset of symptoms was 4 months (1-156). At the time of the diagnosis, the total number of eosinophils was 410/mm 3 (0-4600), and the total IgE value was 83.1 IU/ml (3.17-2500). When the cases were divided into two groups according to their gender, no significant difference was found between the groups regarding the median age, onset age of the symptoms, total IgE, eosinophil and specific IgE levels. Fifty (55.6%) cases had atopic dermatitis, 31 (34.4%) had urticaria, 6 (6.7%) had proctocolitis, 2 (2.2%) had angioedema and 1 (1.1%) had anaphylaxis. Thirty-four (37.8%) of the cases had IgE-mediated, six (6.7%) cases had non-IgE mediated, and 50 (55.5%) cases had mixed type food allergy. The most common food allergens were egg 29 (32.2%), cow's milk and egg 27 (30%) and cow's milk 22 (24.4%). In the skin prick test, sensitivity was found in 52 (57.7%) patients. The most common sensitization was against egg (22.2%). Specific IgE values were found as F1: 0.87 kU/L (0.10-100), F2: 0.30 kU/L (0.10-96.90) and F5: 0.48 kU/L (0.10-53). Conclusion: Egg and cow's milk allergy were the most common food allergens in our study. However; more than half of the patients were diagnosed with atopic dermatitis. Evaluation of the patients with atopic dermatitis in terms of food allergy may be appropriate.

Evaluation of the triggers and the treatment models of anaphylaxis in pediatric patients

“…The food allergens that induce anaphylaxis may differ according to ethnic cultures, dietary habits, and geographic areas. Cow’s milk, hen’s eggs, and tree nuts are the most common foods causing anaphylaxis [ 20 , 21 ]. In our study, the main food allergens were cow’s milk and dairy products, followed by tree nuts and hen’s eggs.…”

Effects of cow’s milk components, goat’s milk and sheep’s milk sensitivities on clinical findings and tolerance development in Cow's Milk Allergy

“…CMA is the most common food allergy in childhood. [ 20 ] In this study, we evaluated sensitization patterns against cow’s and milk allergen components as well as GM and SM sensitivity in CMA and to investigate these factors to distinguish children with persistent CMA from children developing tolerance.…”

Yeni Etiketleme Yönetmeliğine Göre Alerjen Gıdalar ve Sağlık Etkileri

“…Çocukluk çağı besin alerjisinde yumurta ve inek sütü, dünyanın hemen her yerinde ilk iki sırayı paylaşmaktadır. Bunun temel nedeni bu iki besinin tüm kültürlerin ortak ve yaygın kullanılan gıdaları olmasıdır 21 . Ovalbumin ve ovomokoid, ovotransferrin ve konalbumin yumurta beyazının içerdiği önemli alerjenlerdir.…”

“…Yumurta ve yumurtalı besinlere karşı alerjik reaksiyon gösteren kişiler bu besin grubunun dâhil olduğu gıdaları tüketmemeli, beslenmelerinden çıkarmalıdır 8 . Yumurta ve yumurta ürünleri, albümin ve globülin içeren maddeler, yumurta ile hazırlanan mayonez ve yumurta içeren makarna gibi gıdalar risk grubudur 21 . Yumurta alerjisi küçük çocuklarda (<5 yaş) daha yaygındır ve yaşam kalitesi üzerinde önemli olumsuz etkileri vardır ve yumurta alerjisi bildirilen çocukların yaklaşık üçte ikisinin pişmiş yumurtaya alerjisi bildirilmiştir 22 .…”