No Increase in Prevalence of Food Allergy among Preschool Children in Northern Thailand: 2011-2019

Rangkakulnuwat, Pisuttikan; Lao-Araya, Mongkol

doi:10.1016/j.jaci.2019.12.463

Cited by 3 publications

(3 citation statements)

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“…However, there was no significant difference between 2009 and 2019 (food sensitization, 18% vs 15.6%; confirmed FA, 7.7% vs 11.1%). Stable tendency is consistent with that in reports from United States, Australia, Britain, Canada, and Thailand 6‐8,15‐17 . Therefore, we speculated that FA prevalence began to show a rapid rise in the 1990s, reaching a peak around 2010, and then remained stable in Chinese children.…”

Section: Discussionsupporting

confidence: 90%

Time trends of childhood food allergy in China: Three cross‐sectional surveys in 1999, 2009, and 2019

Lin

Xian

et al. 2021

Pediatric Allergy Immunology

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Background Many countries have recorded the trends of food allergy (FA) prevalence. Little is known about epidemiologic trends of childhood FA in China. Methods In three cross‐sectional surveys conducted in 1999, 2009, and 2019, the prevalence of and characteristic changes in FA in children aged ≤ 2 years were assessed and the outcomes were compared. All the children were recruited during well‐baby check‐ups at the Children's Hospital of Chongqing Medical University. All participants had a detailed medical history taken and underwent skin prick tests using ten commercial food extracts. Open food challenges were used for confirmation of FA. Results The three studies included 1228 children (314 in 1999, 401 in 2009, and 513 in 2019; response rate > 95%). The prevalence of FA in 2009 (7.7%) and 2019 (11.1%) was significantly higher than that in 1999 (3.5%). However, there was no statistically significant difference in prevalence between 2009 and 2019 (P = .086). There was evidence of increased prevalence in CMPA between 1999 and 2019 (1.6% versus 5.7%; P = .004). However, no statistic difference was found in egg allergy (2.9% versus 5.5%; P = .21). The incidence of skin symptoms did not differ significantly over the study period, while the incidence of gastrointestinal symptoms increased significantly (18.2% in 1999, 12.9% in 2009, and 43.9% in 2019; P < .05). Conclusions The prevalence of FA in children rapidly increased after the 1990s and gradually stabilized after 2010. Cow's milk has become the most common food allergen among children in Chongqing. The incidence of gastrointestinal symptoms as a manifestation of FA has increased significantly since 2010.

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Section: Discussionsupporting

confidence: 90%

Time trends of childhood food allergy in China: Three cross‐sectional surveys in 1999, 2009, and 2019

Lin

Xian

et al. 2021

Pediatric Allergy Immunology

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“…Some phosphorylases have shown food allergenic potential (Rangkakulnuwat et al., 2023). However, a literature search performed by the applicant did not identify any publication on allergic reactions to cellobiose phosphorylase.…”

Section: Assessmentmentioning

confidence: 99%

Safety evaluation of the food enzyme cellobiose phosphorylase from the genetically modified Escherichia coli strain LE1B109‐pPB130

Lambré,

Barat Baviera,

Bolognesi

et al. 2024

EFS2

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The food enzyme cellobiose phosphorylase (cellobiose: phosphate α‐ d ‐glucosyltransferase; EC 2.4.1.20) is produced with the genetically modified Escherichia coli strain LE1B109‐pPB130 by c‐LEcta GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme is considered free from viable cells of the production organism and its DNA. It is intended to be used in combination with a sucrose phosphorylase in the production of the specialty carbohydrate cellobiose. Since residual amounts of total organic solids are removed by downstream purification steps, the Panel considered that toxicological studies other than assessment of allergenicity were unnecessary and a dietary exposure was not estimated. A search for similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel considered that, under the intended conditions of use, the risk of allergic reactions upon dietary exposure cannot be excluded, but the likelihood is low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.

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Section: Assessmentmentioning

confidence: 99%

Safety evaluation of the food enzyme sucrose phosphorylase from the genetically modified Escherichia coli strain LE1B109‐pPB129

Lambré,

Barat Baviera,

Bolognesi

et al. 2024

EFS2

View full text Add to dashboard Cite

The food enzyme sucrose phosphorylase (sucrose: phosphate α ‐ d ‐glucosyltransferase; EC 2.4.1.7) is produced with the genetically modified Escherichia coli strain LE1B109‐pPB129 by c‐LEcta GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme was free from viable cells of the production organism. It is intended to be used in combination with a cellobiose phosphorylase in the production of the specialty carbohydrate cellobiose. Since residual amounts of food enzyme–total organic solids are removed by the downstream purification steps, the Panel considered that toxicological studies other than assessment of allergenicity were unnecessary and a dietary exposure was not estimated. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel considered that the risk of allergic reactions upon dietary exposure cannot be excluded, but the likelihood is low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.

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No Increase in Prevalence of Food Allergy among Preschool Children in Northern Thailand: 2011-2019

Cited by 3 publications

References 0 publications

Time trends of childhood food allergy in China: Three cross‐sectional surveys in 1999, 2009, and 2019

Time trends of childhood food allergy in China: Three cross‐sectional surveys in 1999, 2009, and 2019

Safety evaluation of the food enzyme cellobiose phosphorylase from the genetically modified Escherichia coli strain LE1B109‐pPB130

Safety evaluation of the food enzyme sucrose phosphorylase from the genetically modified Escherichia coli strain LE1B109‐pPB129

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