Prevalence of Food Allergy in Egyptian Patients complaining of food adverse events attending allergy clinic at Ain Shams University Hospitals

Abstract

Background Food allergy is defined as an immune reaction to proteins in the food and can be immunoglobulin (Ig)E-mediated or non–IgE-mediated. IgE-mediated food allergy is a worldwide health problem that affects millions of persons and numerous aspects of a person’s life. Allergic reactions secondary to food ingestion are responsible for a variety of symptoms involving the skin, gastrointestinal tract, and respiratory tract. While all other non-allergic food reactions are categorized as “food intolerance”. Aims to assess prevalence of Food allergy among Egyptian patients complaining of food adverse events attending Allergy clinic at Ain Shams University Hospital. Methods This was a randomized cross sectional study involving 200 patients complaining of food adverse events attending Allergy clinic at Ain Shams University Hospitals between the first of February 2019 till the end of January 2020, 90 patents had confirmed food allergy Results The Total patients who were presented to the Allergy outpatient clinic at Ain Shams University hospital between the first of February 2019 and the end of January 2020 were 200 patients presented complaining of food adverse events with the percentage (9.5%). Among the 200 patients presented complaining of food adverse events, there were 90 patients who were confirmed food allergy. Conclusion food allergy may be over estimated along patient with food adverse events.

Prevalence of food allergy among schoolchildren and its association with the coexistence and severity of asthma , rhinitis ,and eczema in damanhour city

“…In the present study, there were 7.1% of the studied cases had food allergy and that similar to the study done at Ain Shams University Hospitals found that 9.5% of their studied cases had food allergy (21) .…”