How Common Is Food Allergy?

Wood, C. B. S.

doi:10.1111/j.1651-2227.1986.tb10353.x

Cited by 21 publications

(7 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These large differences can be attributed to the use of variable diagnostic criteria such as the number of milk challenges, and the various immunological tests used [8,22,24,25,28]. Variability in patient selection [4,6,10,19,26,28], types of feeding regime [14,22], as well as differences in study design such as retrospective evaluation in some studies [17,22] and prospective in others [10,14] also explain the large variations in reported incidence rates. The first objective of this study was to establish the prevalence of CMPI in an unselected group of newborn infants.…”

Section: Introductionmentioning

confidence: 92%

See 1 more Smart Citation

Cow's milk protein intolerance in infants under 1 year of age: A prospective epidemiological study

et al. 1993

View full text Add to dashboard Cite

Incidence and clinical manifestation of cow's milk protein intolerance (CMPI) were studied in 1158 unselected newborn infants followed prospectively from birth to 1 year of age. No food changes were required in 914 infants who were used as healthy controls. When CMPI was suspected (211 infants), diagnostic dietary interventions according to a standard protocol were performed. After exclusion of lactose intolerance, two positive cow's milk elimination/challenge tests were considered diagnostic of CMPI. Two hundred and eleven symptomatic infants were examined for possible CMPI. A large group of 80 infants improved on a lactose reduced formula. In 87/211 infants CMPI was excluded (sick controls). Finally CMPI was proven in 26 infants. The calculated incidence rate for CMPI was 2.8%. The principal symptoms in infants with CMPI were gastrointestinal, dermatological and respiratory in 50%, 31% and 19% respectively. A positive family history for atopy (first or second degree relatives) was more frequent in either CMPI infants (65%), or sick controls (63%) when compared to either healthy controls (35%) or infants improving on a low lactose formula (51%). Differences between patients with CMPI and sick controls were only found for the presence of atopy in at least 2 first degree relatives [(5/26 in CMPI infants and 4/87 in sick controls (P < 0.05)] and for multiorgan involvement [10/26 infants with CMPI as opposed to 12/87 in the sick control group (P < 0.02)]. These statistical differences are too weak to be of clinical value.

show abstract

Section: Introductionmentioning

confidence: 92%

“…Abbreviation: CMPI = cow's milk protein intolerance incidence rates of CMPI range from 0.3% to 7.5% [6,10,14,28]. These large differences can be attributed to the use of variable diagnostic criteria such as the number of milk challenges, and the various immunological tests used [8,22,24,25,28].…”

Section: Introductionmentioning

confidence: 99%

Cow's milk protein intolerance in infants under 1 year of age: A prospective epidemiological study

et al. 1993

View full text Add to dashboard Cite

show abstract

“…However, there was considerable variation of progress in leafy vegetables and meat. Meat and other animal protein was introduced rather later than recommended, possibly because of concern by the mother that the early introduction of protein might cause food allergy (Croner et al, 1982;Wood, 1986). It should be noted that leafy vegetables are one of the materials introduced early and recommended as weaning food (American Department of Health, 1986), but because of its fiber it is difficult for many infants and preschool children to accept.…”

Section: Discussionmentioning

confidence: 99%

Selection of reference foods for a scale of standards for use in assessing the transitional process from milk to solid food in infants and pre-school children

Sakashita¹,

Inoue

Tatsuki

2003

Eur J Clin Nutr

View full text Add to dashboard Cite

Objective: This paper describes the development of a reliable scale of standards for use in evaluating the progress of the transition from milk to solid food in infants and preschool children. The maturation of chewing and swallowing behavior in infants and young children, which enables processing of solid food, varies, and a scale would assist not only in the instruction of mothers and nurses but also in preventing delay in the introduction of solid food. Design: A range of 159 reference foods were selected on the basis of intake during the period of transition from liquid to solid food. These foods were listed in our previous study, Validity and reliability were tested to create a scale. Methodology: Foods were selected on the basis of 50% of the subjects studied being able to eat them, and on the food groups classified by cluster analyses using the Varclus procedure of SAS. Validity, of the scale was tested by using Pearson's correlation coefficient between the scale score of selected food items and the total score of all 159 food items. The total score of 159 food items was calculated using the general linear models (GLM) procedure of SAS. Reliability was tested using Cronbach's coefficient a. Setting: Public health centers in Aomori, Tokyo, Saitama, Nagano, and Okinawa (Japan). Subject: Five hundred and eighty healthy mothers and children from 2 to 46 months were randomly selected and 470 (81.0%) completed the study. To avoid regional bias, subjects were drawn from northern to southern prefectures in Japan, namely Aomori, Tokyo, Saitama, Nagano, and Okinawa. Results: Twenty food items were selected. By analyzing the score correlation using Pearson's correlation coefficient (R ¼ 0.97, Po0.001) and GLM (R 2 ¼ 0.95, Po0.001), it was confirmed that these 20 food items adequately represented the original 159. The reliability was also found to be sufficient (Cronbach's coefficient a ¼ 0.96).Conclusions: The findings demonstrate that a scale of standards for measuring progress in chewing ability can be created using 20 food items. Such a standard will provide a useful basis against which to assess delay of solid food introduction in childhood. IntroductionThe ways in which the maturation of chewing and swallowing behavior in an infant enables it to eat solid food are various. In Japan, a suggested program for the transitional process from liquid to solid food focused on 1 y after birth and was supported by the Japanese Ministry of Health and Welfare (Society for Maternal and Child Health, 1997). However, many babies do not follow the instructed transitional process (Sakashita, 1992), and many pre-school children are not good at chewing and swallowing due to Contributors: RS participated in the study design, collected the data, did the statistical analysis, participated in the discussion of results and wrote the paper. NI participated in the study design, coordinated the study participated in the discussion of results and reviewed the paper. TT coordinated the study, and participated in the discussion of results. ...

show abstract

“…These diseases range from allergic rhinitis (hay fever) to asthma, eczema, insulin-dependent diabetes mellitus and rheumatoid arthritis. As far as food is concerned, there needs to be a distinction between true allergy (where the food causes an unhelpful immune response, and antibodies are raised against the specific allergens in the food), and food intolerance (where the food causes unpleasant symptoms for other reasons) (Wood, 1986).…”

Section: Weaning and The Avoidance Of Allergensmentioning

confidence: 99%

Nutrition and the life cycle 2: infancy and weaning

Coutts

2000

Br J Nurs

View full text Add to dashboard Cite

The first article in this nutrition and the life cycle series discussed nutrition in pregnancy (Vol 9 (17): 1133-8). This second article will concentrate on infancy and weaning. Weaning infants is an area that causes concern for parents. Health professionals need to be well informed about this aspect of childcare, as practices have changed recently. Babies should usually begin weaning between 4 and 6 months of age. Infant diets need to be high in lipid for energy, and for essential long-chain fatty acids and fat-soluble vitamins. Their diets should also be rich in the micronutrients; infants are particularly at risk of deficiency for iron and zinc. Infants should be introduced to as many tastes and textures as reasonably possible, but foods likely to cause an allergic reaction should be avoided for as long as possible. Finally, all the family should enjoy mealtimes, and the pattern laid down for a life of healthy eating. The next article in this series will review nutrition in the school-age child.

show abstract

How Common Is Food Allergy?

Cited by 21 publications

References 35 publications

Cow's milk protein intolerance in infants under 1 year of age: A prospective epidemiological study

Cow's milk protein intolerance in infants under 1 year of age: A prospective epidemiological study

Selection of reference foods for a scale of standards for use in assessing the transitional process from milk to solid food in infants and pre-school children

Nutrition and the life cycle 2: infancy and weaning

Contact Info

Product

Resources

About