Prevalence of common food allergies in Erbil Province, Kurdistan Region of Iraq

Rostam, Shkar Rzgar K.; Shekhany, Khattab Ahmed Mustafa; Smail, Harem Othman

doi:10.3934/allergy.2020010

Cited by 5 publications

(1 citation statement)

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“…A recent study in Spain using the measurement of specific IgE and skin tests indicated a prevalence of 30.92% of allergic manifestations associated with food intake, of which 2.92% were caused by garlic and onions [8,15]. A study on the prevalence of food allergies in Iraq in patients aged 13 to 52 years showed that the most commonly involved food allergens were seafood (13.15%), fish (12.76%), a mixture of cereals (grain mix 9.21%), chicken (7.44%), garlic and sesame (5.31%) [16]. In our study, the most commonly involved food allergens were cow's milk, egg white, and hazelnuts.…”

Section: Discussionmentioning

confidence: 99%

The Importance of Diet in Predicting the Remission of Urticaria—Determination of Allergen-Specific IgE

et al. 2021

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Background and Objectives: Different types of food introduced gradually in the diet will expose children to different food allergens, increasing the chance of developing allergic diseases. The aim of our study was to determine if allergen-specific IgE values can influence, depending on the diet, the prediction of remission of urticaria in children. Materials and Methods: This prospective study was conducted in 132 patients diagnosed over two years with urticaria, admitted to “Sf. Maria” Clinical Pediatric Hospital Iaşi. Total IgE assay was performed by ELISA, and determination of specific serum IgE by the CLA System Quanti Scan method (Innogenetics, Heiden, Germany). Data were gathered and statistical analysis was performed using statistical software SPSS, using descriptive and inferential statistics. Results: The determination of specific IgE to food allergens was performed on a total of 132 cases. The values of specific IgE were positive for one or more food allergens in 84 patients (63.64%). The most common allergens involved were: cow’s milk in 33.3% cases, egg white in 22.6% cases, and hazelnuts in 11.9% cases. The specific IgE values for the different types of food included in our study had a predictive value for disease remission. Conclusions: The determination of specific IgE confirms the presence of a particular food allergen and may have predictive value for the future development of an allergic manifestation.

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Section: Discussionmentioning

confidence: 99%