Food sensitization and food allergy in allergic Thai patients from a tertiary care center in Thailand.
Journal
Asian Pacific journal of allergy and immunology
ISSN: 0125-877X
Titre abrégé: Asian Pac J Allergy Immunol
Pays: Thailand
ID NLM: 8402034
Informations de publication
Date de publication:
Jun 2022
Jun 2022
Historique:
pubmed:
20
8
2019
medline:
18
5
2022
entrez:
19
8
2019
Statut:
ppublish
Résumé
A skin prick test (SPT) and food challenge test (OFC) are useful in identification of food sensitization and food allergy. To evaluate food allergen sensitization by SPT and food allergy by OFC in allergic Thai patients. SPTs for common food allergens were performed on allergic patients at Siriraj Hospital, Bangkok, Thailand, from 2011 to 2015. An OFC was performed in positive food SPT patients with informed consent. SPTs to food were positive in 539 (20%) out of 2,678 allergic patients (73.8% were < 10 years old). Crab was the most common sensitized food in each year of the study period. In patients aged < 1 year, the most common sensitized foods were egg white (23.8%) and wheat (22.2%), while shrimp was for patients aged > 10 years (25%). A positive OFC was found in 29 (26.1%) out of the 111 OFCs performed (9.1% in patients with asthma, 28.6% in allergic rhinitis and 26.3% in food allergy). Positive OFCs were found for 60% of the crab, 35.7% of the egg yolk, and 31% of the cow's milk OFCs. Compared to OFC, SPT showed high specificity (71%-100%) but low sensitivity (0%-40%). The percentage of sensitization to egg white, egg yolk, wheat, soy, and peanut significantly increased (p < 0.05) from 2011 to 2015. The sensitization to egg white, egg yolk, wheat, soy, and peanut significantly increased and crab was the most common sensitized food. Food allergy in patients with allergic rhinitis was as common as in patients diagnosed food allergy.
Sections du résumé
BACKGROUND
BACKGROUND
A skin prick test (SPT) and food challenge test (OFC) are useful in identification of food sensitization and food allergy.
OBJECTIVE
OBJECTIVE
To evaluate food allergen sensitization by SPT and food allergy by OFC in allergic Thai patients.
METHODS
METHODS
SPTs for common food allergens were performed on allergic patients at Siriraj Hospital, Bangkok, Thailand, from 2011 to 2015. An OFC was performed in positive food SPT patients with informed consent.
RESULTS
RESULTS
SPTs to food were positive in 539 (20%) out of 2,678 allergic patients (73.8% were < 10 years old). Crab was the most common sensitized food in each year of the study period. In patients aged < 1 year, the most common sensitized foods were egg white (23.8%) and wheat (22.2%), while shrimp was for patients aged > 10 years (25%). A positive OFC was found in 29 (26.1%) out of the 111 OFCs performed (9.1% in patients with asthma, 28.6% in allergic rhinitis and 26.3% in food allergy). Positive OFCs were found for 60% of the crab, 35.7% of the egg yolk, and 31% of the cow's milk OFCs. Compared to OFC, SPT showed high specificity (71%-100%) but low sensitivity (0%-40%). The percentage of sensitization to egg white, egg yolk, wheat, soy, and peanut significantly increased (p < 0.05) from 2011 to 2015.
CONCLUSION
CONCLUSIONS
The sensitization to egg white, egg yolk, wheat, soy, and peanut significantly increased and crab was the most common sensitized food. Food allergy in patients with allergic rhinitis was as common as in patients diagnosed food allergy.
Identifiants
pubmed: 31421663
doi: 10.12932/AP-210119-0475
doi:
Substances chimiques
Allergens
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM