The changing face of food hypersensitivity in an Asian community

Chiang, Wen Chin; Kidon, Mona; Liew, Woei Kang; Goh, Anne; Tang, Julian; Chay, Oh Moh

doi:10.1111/j.1365-2222.2007.02752.x

Cited by 96 publications

(78 citation statements)

References 31 publications

(39 reference statements)

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“…It is possible that despite rapid urbanisation in Singapore, maintenance of traditional dietary practices such as early introduction of egg and fish in rice porridge, and peanut in soups may have contributed to the low rates of food allergy. (46) This would be in keeping with current knowledge and theories that early consumption of peanut and egg may prevent food allergy. (24) Another interesting practice observed in Singapore is that many community doctors still advise that egg be introduced by one year of age, or even reintroduced if there is a history of mild egg allergy before the uptake of the measles, mumps and rubella (MMR) vaccine.…”

Section: Pr E V Entio N O F Foo D a Llergymentioning

confidence: 52%

“…The shift in peanut sensitisation patterns in atopic children from fourth to second place was the initial signal of this change. (25)(26)(27) In a recent study by Liew et al, peanut was found to be the top cause of anaphylaxis in a Singapore paediatric emergency centre, (28) whereas it was an absent cause of food anaphylaxis 14 years ago. (29) It is therefore important for medical professionals to watch for this rise in peanut allergy, as it is a frequent cause of fatal anaphylaxis, particularly in adolescents, and is carried into adulthood, with less than 10% outgrowing this allergy.…”

Section: Peanutmentioning

confidence: 99%

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Food allergy in Singapore: opening a new chapter

Lee¹

2014

smedj

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R ev iew A r tic le 244 I NTRO D U C TIO NSingapore has rapidly evolved into a modernised city state and currently faces the health burden of noncommunicable diseases (NCDs), resembling that of developed Western nations.(1) In children, allergic diseases, including food allergy, are among the most common NCDs.(2) Food allergy rates are reported to be more than 10% in challenge-proven studies among Australian infants, (3) while in the United Kingdom (UK) (4) and the United States of America (USA), Singapore have not met the expected rise experienced by other highly industrialised countries, it is also uncertain whether the food allergy epidemic will hit our nation. This unclear prediction, together with ever-changing cultural practices and eating habits due to immigration and overseas influence, has opened a new chapter of food allergy in Singapore.A PubMed search of the terms "food allergy" and "Singapore" generated a total of 45 results from January 1999 to January 2014. All the articles generated are in English. Of these, 12 articles are not food-allergy focused, and two are focused on food testing methodology that is not unique to Singapore. Of the remaining 31 articles found, 16 are studies conducted on children, and 9 are review articles on food allergy in Asia or Singapore. EPID EM IO LO GYIn Asia, food allergy data is just beginning to emerge, providing no satisfactory trend. One study from Chongqing, China, reported a doubling in the challenge-proven prevalence rates from 3.5% to 7.7% among 0-2-year-olds over a ten-year period. (8) Conversely, a South Korean study reported that the prevalence of food allergy symptoms in 6-12-year-olds had decreased from 10.9% to 8.9% over five years.(9) Preliminary findings in an ongoing study of young Singaporean children aged 11-30 months demonstrated that overall, self-reported food allergy prevalence could be as high as 5.4% (Lee AJ, unpublished). Unfortunately, the only prior data for comparison was in 6-12-year-olds, where the rates (also by questionnaire) were estimated to be 4%-5% in 1999.Given that the prevalence of food allergy tends to decrease with age, using this data, we surmise that food allergy has probably not increased in Singapore over a 14-year period. SPECIFIC FOOD ALLERGIES IN SINGAPOREWorldwide and regional differences in food allergies mainly depend on diet and culture (although this may not always be the case). For example, shellfish is the most common food allergen in Singapore and is ubiquitous in Southeast Asia, likely by virtue of its high consumption. However, fish, also eaten abundantly in Singapore, is a rare allergen here. Allergy to egg and cow's milk, despite their high consumption worldwide, is comparatively lower in Singapore than in the West. The reverse is true of peanut allergy, which is epidemic in the West compared to Asia. However, the pattern of food allergy in Singapore appears to have changed over the last decade, with peanut allergy increasing in prevalence and being the most common cause of anaphylaxis in Singaporean childr...

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Section: Pr E V Entio N O F Foo D a Llergymentioning

confidence: 52%

Section: Peanutmentioning

confidence: 99%

Food allergy in Singapore: opening a new chapter

Lee¹

2014

smedj

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“…Survey results from Spain show that the majority of adults in general population are sensitive to one or two foods (86.7%) (14). Majority of people were sensitive to one food in Portugal (67.6%) and Singapore (70%) (15,16). Research in Northern Europe shows that the majority (95%) of patients from Sweden, Denmark, Estonia, Lithuania and Russia, that already have food hypersensitivity, are allergic to more than one food (17).…”

Section: Discussionmentioning

confidence: 99%

“…In all these countries children experienced adverse reactions from food more often than adults (17,23). In France the most common allergens were rosehips (14%), vegetables (9%), milk (8%), and crustaceans (8%), also eggs (4%) and nuts (3%) (24); in Portugal they were fresh fruits (25%) (15); in Spain such allergens were fruits (56.6%) and nuts (22.6%) (25); in United Arab Emirates the most common allergens were eggs, fruits, and fish (26); in Singapore they were eggs (40%), crustaceans (39.0%), peanuts (27.3%), and milk (11.4%) (16). R. J. Rona's meta-analysis data reveal that according to various studies, hypersensitivity to milk varies from 1.2 to 17%, to egg from 0.2 to 7%, to peanut and fish up to 2%, to crustaceans up to 10% (7).…”

Section: Discussionmentioning

confidence: 99%

Foods that cause adverse reactions and ailments: the EuroPrevall survey results in Vilnius (Lithuania)

Kavaliūnas¹,

Šurkienė²,

Dubakiene³

et al. 2013

AML

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Aim. The aim of this study was to determine foods that cause adverse reactions and ailments to citizens of Vilnius (Lithuania).Methods. Vilnius University was a partner in the EuroPrevall integrated project -"The Prevalence Cost and Basis of Food Allergy in Europe", which is a EU-funded multi-disciplinary research study. By implementing this project, 4 333 6-12 year old schoolchildren of the 1st-4th grades from primary schools in Vilnius were asked to answer an anonymous questionnaire (3 084 questionnaires were gathered in return, response rate 71.2%). Meanwhile, 3 985 adults were asked to answer similar questions during interviews (2 634 of them agreed to take part in the survey, response rate 66.1%).Results. Fruits and berries (24.6%), and mostly citrus fruits (7.8%) were the most common foods that caused clinical symptoms among the children. Other important problematic foods were milk and dairy (19.4%), chocolate (10.9%), egg (7.4%). Fruits and berries were also the most common foods that caused clinical symptoms among adults (33.3%); other important foods were nuts (19.6%), vegetables (11.8%), chocolate (9.8%). Meat, crustaceans, cereals were food that caused clinical symptoms least to children and adults (≤2.0%).Conclusions. The list of the most allergenic foods is different in various countries and regions. Food allergy is closely related with age, nutritional habits of the family and society, culture and religion. Therefore, we can find many similarities and disparities when comparing Vilnius with other cities or places in Europe and the world. In Lithuania, there are congenial conditions to grow and consume fruits, vegetables and dairy, therefore these foods are more likely to become allergens to some part of society.

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“…En los países asiáticos, donde el consumo es bastante alto, la prevalencia es mayor (14). En los Estados Unidos, según una encuesta telefónica, se estimó que la prevalencia de alergia a los mariscos era del 38 %, y era más frecuente en adultos que en niños y en hombres que en mujeres (15).…”

Section: Alergia Al Camarón Una De Las Alergias Alimentarias Más Freunclassified

El camarón como una fuente de alérgenos

2012

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Contribución de los autores:Marlon Múnera: búsqueda bibliográfica y redacción de aspectos moleculares de los alérgenos y la reacción cruzada, elaboración del cuadro y las figuras; participó en los análisis de la composición alergénica de los extractos de camarón y de la prevalencia de reacción al camarón en la población alérgica del trabajo de investigación relacionado en esta revisión. Luis Gómez: búsqueda bibliográfica y redacción de los aspectos epidemiológicos de la alergia al camarón, y discusión general del texto propuesto. Leonardo Puerta: propuso el tema y su organización, hizo la revisión y la corrección del texto; es el investigador principal de los dos proyectos que apoyan este trabajo. La alergia a los mariscos es una de las alergias alimentarias de mayor prevalencia en muchos países, especialmente la inducida por el consumo o contacto con los camarones. A varias especies de camarón se les conoce la capacidad de inducir alergias; sin embargo, el conjunto de alérgenos que producen no se conoce y pocos de ellos se han caracterizado completamente. Este trabajo se llevó a cabo para conocer los avances recientes en la caracterización de los alérgenos del camarón y su relación con alérgenos de otros artrópodos de importancia en las alergias. Se hace énfasis en la especie Litopenaeus vannamei, la de mayor consumo en Colombia. A los alérgenos de los camarones mayormente caracterizados se les nombra según la nomenclatura oficial, aunque se les conoce más por la función biológica asociada. La tropomiosina, el alérgeno principal y más estudiado en diferentes especies de camarón, participa en la reacción cruzada entre el camarón y otros artrópodos, como los ácaros domésticos. Los otros alérgenos caracterizados parecen contribuir poco en este tipo de reacción. El potencial alergénico del camarón L. vannamei no está completamente dilucidado y unos pocos de sus alérgenos se han caracterizado, mientras que otros recientemente identificados, como la hemocianina y las proteínas de unión a ácidos grasos, se empiezan a investigar. Los resultados preliminares sugieren que participan en la reacción cruzada entre el camarón y los ácaros. La caracterización molecular e inmunológica del conjunto de alérgenos presentes en el camarón, ayudaría a conocer mejor su papel alergénico. REVISIÓN DE TEMAPalabras clave: alergia e inmunología, alérgenos, reacción cruzada, inmunoglobulina E. doi: http://dx.doi.org/10.7705/biomedica.v33i2.795 Shrimp as an allergen sourceAllergy to shellfish is one of the most prevalent food allergies in several countries, especially the one induced by consuming or having contact with shrimp. Several shrimp species are known to induce allergy diseases. However, the whole spectrum of allergens they contain is unknown and few of them have been completely characterized. This study was done in order to know the recent advances in the characterization of shrimp allergens and its relationship with allergens from other arthropods of importance in allergic diseases. We emphasize the species Litopenaeus vannamei, t...

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The changing face of food hypersensitivity in an Asian community

Cited by 96 publications

References 31 publications

Food allergy in Singapore: opening a new chapter

Food allergy in Singapore: opening a new chapter

Foods that cause adverse reactions and ailments: the EuroPrevall survey results in Vilnius (Lithuania)

El camarón como una fuente de alérgenos

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