The prevalence and distribution of food sensitization in European adults
| Autor: | C. Braun-Fahlander, Cristina Fernández-Pérez, L. Barreales, R. van Ree, Ruta Dubakiene, Ischa Kummeling, T. M. Le, André C. Knulst, Jonas Lidholm, Laurian Zuidmeer, Tihomir B. Mustakov, Nikolaos G. Papadopoulos, Michael Clausen, A. Sakellariou, Jaap H. Akkerdaas, Barbara K. Ballmer-Weber, Serge A. Versteeg, E. N. C. Mills, Marek L. Kowalski, Montserrat Fernandez-Rivas, Todor A. Popov, Tanya Kralimarkova, Karin Hoffmann-Sommergruber, Peter Burney, James Potts |
|---|---|
| Přispěvatelé: | University of Zurich, Burney, P G J, AII - Amsterdam institute for Infection and Immunity, Experimental Immunology, APH - Amsterdam Public Health |
| Jazyk: | angličtina |
| Rok vydání: | 2014 |
| Předmět: |
Adult
Male Immunology 610 Medicine & health medicine.disease_cause Immunoglobulin E Young Adult Allergen Food allergy Pollen medicine Prevalence otorhinolaryngologic diseases Immunology and Allergy Humans Food allergens Ige sensitization 2403 Immunology biology business.industry digestive oral and skin physiology 10177 Dermatology Clinic Allergens Middle Aged Allergen microarray medicine.disease Health Surveys Europe biology.protein 2723 Immunology and Allergy Female business Food Hypersensitivity Food sensitization |
| Zdroj: | Allergy, 69(3), 365-371. Wiley-Blackwell |
| ISSN: | 0105-4538 |
| Popis: | BACKGROUND: Complaints of 'food allergy' are increasing. Standardized surveys of IgE sensitization to foods are still uncommon and multicountry surveys are rare. We have assessed IgE sensitization to food-associated allergens in different regions of Europe using a common protocol. METHODS: Participants from general populations aged 20-54 years in eight European centres (Zurich, Madrid, Utrecht, Lodz, Sophia, Athens, Reykjavik and Vilnius) were asked whether they had allergic symptoms associated with specific foods. Weighted samples of those with and without allergic symptoms then completed a longer questionnaire and donated serum for IgE analysis by ImmunoCAP for 24 foods, 6 aeroallergens and, by allergen microarray, for 48 individual food proteins. RESULTS: The prevalence of IgE sensitization to foods ranged from 23.6% to 6.6%. The least common IgE sensitizations were to fish (0.2%), milk (0.8%) and egg (0.9%), and the most common were to hazelnut (9.3%), peach (7.9%) and apple (6.5%). The order of prevalence of IgE sensitization against different foods was similar in each centre and correlated with the prevalence of the pollen-associated allergens Bet v 1 and Bet v 2 (r = 0.86). IgE sensitization to plant allergen components unrelated to pollen allergens was more evenly distributed and independent of pollen IgE sensitization (r = -0.10). The most common foods containing allergens not cross-reacting with pollens were sesame, shrimp and hazelnut. DISCUSSION: IgE sensitization to foods is common, but varies widely and is predominantly related to IgE sensitization to pollen allergens. IgE sensitization to food allergens not cross-reacting with pollens is rare and more evenly distributed. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Plný text