Anaphylaxis to foods in a population of adolescents: incidence, characteristics and associated risks

Autor:	Eva Östblom, Gunnar Lilja, Magnus Wickman, Mirja Vetander, M. van Hage, Anna Bergström, Inger Kull, Gunilla Hedlin, Jennifer L.P. Protudjer
Rok vydání:	2016
Předmět:	Male Risk medicine.medical_specialty Pediatrics Adolescent Epinephrine Immunology Population Comorbidity Immunoglobulin E medicine.disease_cause Airborne allergen 03 medical and health sciences 0302 clinical medicine Allergen Food allergy 030225 pediatrics Epidemiology Immunology and Allergy Medicine Humans education Child Anaphylaxis education.field_of_study biology business.industry Incidence (epidemiology) Incidence digestive oral and skin physiology Infant medicine.disease 030228 respiratory system Food Child Preschool Population Surveillance biology.protein Female Immunization Symptom Assessment business Food Hypersensitivity Follow-Up Studies
Zdroj:	Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology. 46(12)
ISSN:	1365-2222
Popis:	Background Information about severe reactions to foods in adolescence is limited. Objective: To describe reactions to foods, including anaphylaxis, with regard to incidence, characteristics and associated risks, among 16-year-olds (adolescents) in a large, population-based birth cohort. Methods Parent-reported questionnaire data from ages 2-3 months, and 1, 2 and 16 years were used (N=3153). Anaphylaxis at age 16 years was defined per NIAID-FAAN criteria. Immunoglobulin E (IgE) antibodies to 14 common food and inhalant allergens were analyzed at ages 4 (n=2283) and 16 years (n=2510). Among adolescents with food-related symptoms and for whom blood was available (n=221), 25 additional food allergen extracts or allergen components were analyzed. Associations between reactions to foods, and sensitization and allergic multimorbidity were investigated. Results In the 12 months prior to the 16-year assessment, 8.5% of adolescents had food-related symptoms. This included 0.8% (n=24) adolescents who were classified as having anaphylaxis, yielding an incidence rate of 761/100,000 person-years. One-third of adolescents accessed healthcare during anaphylaxis. Allergic multimorbidity in infancy, as well as sensitization to foods and airborne allergens at age 4 years were associated with an increased risk for food-related symptoms in adolescence. Peanuts and tree nuts were the most common culprit foods for anaphylaxis, and fruits and vegetables for non-anaphylactic reactions. Adolescents with anaphylaxis were significantly more likely to be sensitized to storage proteins (Ara h 2, Cor a 9, Cor a 14) and to be polysensitized to foods (p
Databáze:	OpenAIRE
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