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Prevalence of food hypersensitivity in relation to IgE sensitisation to common food allergens among the general adult population in West Sweden

Artikel i vetenskaplig tidskrift
Författare Georgios K. Rentzos
Lars Johanson
Emma Goksör
Esbjörn Telemo
Bo Lundbäck
Linda Ekerljung
Publicerad i Clinical and Translational Allergy
Volym 9
ISSN 2045-7022
Publiceringsår 2019
Publicerad vid Krefting Research Centre
Institutionen för medicin, avdelningen för reumatologi och inflammationsforskning
Institutionen för medicin, avdelningen för invärtesmedicin och klinisk nutrition
Institutionen för kliniska vetenskaper, Avdelningen för pediatrik
Språk en
Länkar dx.doi.org/10.1186/s13601-019-0261-...
Ämnesord Food hypersensitivity, Food allergy, Sensitisation, IgE, Prevalence, gastrointestinal symptoms, adverse-reactions, epidemiology, Allergy
Ämneskategorier Allergologi

Sammanfattning

BackgroundThe prevalence of self-experienced adverse reactions to foods seems to have an increasing trend in both adults and children. However, it is unclear if the prevalence of food hypersensitivity in the Swedish adult population is still rising, what symptoms are caused by different foods and which are the most common foods to which adults are more frequently IgE-sensitised.MethodsIn a cross-sectional study based on questionnaire responses, interviews and clinical examinations as part of the West Sweden Asthma Study, 1042 subjects from the general population, 17-78years of age, living in Vastra Gotaland, Sweden, were included. The subjects reported symptoms for 56 specified foods and blood samples were taken to examine the IgE-sensitisation pattern for 9 common foods.ResultsApproximately 32% of adults reported food hypersensitivity, affecting mostly women and subjects less than 61years old. The foods most often reported to cause adverse reactions were hazelnut (8.9%), apple (8.4%), milk (7.4%) and kiwi (7.3%). Less than one percent (0.9%) reported symptoms from ingestion of meat. Symptoms mostly affected the gastrointestinal tract (15%) and the skin (2.7%). Sixteen per cent were IgE-sensitised to common foods, most often to hazelnut (13.3%), peanut (4.9%) and almond (3.0%), while 5.9% reported symptoms and were IgE-sensitised to the same food, mainly to hazelnut (5.3%).ConclusionsThe prevalence of self-reported food hypersensitivity in West Sweden indicates a rising trend. The correspondence between self-reported symptoms and IgE-sensitisation to foods is generally poor, except for hazelnut and almond which exhibit moderate or fair correlation.

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