Food allergy and non‐allergic food hypersensitivity in children and adolescents

Roehr, Charles Christoph; Edenharter, Günter; Reimann, Silke; Ehlers, Imke; Worm, Margitta; Zuberbier, Torsten; Niggemann, B.

doi:10.1111/j.1365-2222.2004.02080.x

Cited by 244 publications

(207 citation statements)

References 44 publications

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“…In our study, chocolate allergy (21.2%) was in the second order. While the most commonly reported food was fruit in the study performed by Roerh and Osterbella (14,15), it was egg (25.3%) in our study. Egg was in the 5 th order with a rate of 6.6% in the study of Roerh (14) and in the 3rd order with a rate of 13.3% in the study of Osterbella (15).…”

Section: Discussioncontrasting

confidence: 52%

“…McBride et al reported the prevalence of FA reported by parents to be 5-30% in the comprehensive EuroPrevall birth cohort study conducted in 9 European countries which covered the years of 2005-2010 (4). In other studies on the prevalence of food allergy which used a questionnaire, Orhan et al (8) reported the prevalence to be 5.7% in 3500 school children aged between 6 and 9 in Eastern Black Sea region, Roehr et al (14) reported the prevalence to be 31.4% in 2354 children aged between 0 and 17 years in Germany and Osterballe et al (15) reported the prevalence to be 16.6% in individuals aged between 0 and 22 years. In these three studies, the prevalence was found to be 0.8%, 3.5% and 3.3%, respectivley after skin prick test and DBPCCT were performed (16).…”

Section: Discussionmentioning

confidence: 99%

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Prevalence of food allergy in nursery and kindergarten children in Samsun

Barlık¹,

Güner²,

Barlık³

et al. 2013

Turk Pediatri Ars

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SummaryAim: In recent years, the frequency of food allergy in children has gradually increased. Food allergy affects growth, development and quality of life adversely. There is no enough research in the preschool age group in which food allergy is observed more frequently. In this study, we investigated the prevalence of food allergy in nursery and kindergarten children living in Samsun. Material and Method: Nursery and kindergarten children living in Samsun were included in this study. A standardized self-administered questionnaire on food allergy was handed out to 2390 parents. We achieved a response rate of 53.5%. The parents of children with suspected food allergy were called by phone to learn detailed history. Results: The prevalence of food allergy in nursery and kindergarten children in Samsun province was found to be 7.7% (99 subjects). 51.5% of 99 subjects who were found to have food allergy were male. There were no differences between the mean age of children with FA (5.03±1.0) and the healthy children (5.17± 0.86). The prevalence of FA in the three-year-old group was lower than the other age groups. The most common allergic foods were hen's egg (25.3%) and chocolate (21.2%), foods additives (1.2%), strawberry (9.2%), cow milk (7.1%) and nut (4.1%). The most commonly reported systemic reactions against foods were related with skin (53.5%) and gastrointestinal systems (31.4%). Conclusions: The prevalence of FA was similar to our country and the Asian countries, but lower than the European and American countries. In preschool children with recurrent skin and gastrointestinal tract symptoms, FA should be kept in mind. (Turk Arch Ped 2013; 48: 288-293)

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Section: Discussioncontrasting

confidence: 52%

Section: Discussionmentioning

confidence: 99%

Prevalence of food allergy in nursery and kindergarten children in Samsun

Barlık¹,

Güner²,

Barlık³

et al. 2013

Turk Pediatri Ars

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“…Approximately one-third of self-reported FHS have been confirmed by oral challenges in other studies (3)(4)(5), varying with age, study design, and food type (7,23,24,28,29). We found that 31% (20 of 65) of all self-reported FHS during the 6-year period could be confirmed by challenge.…”

Section: Discrepancy Between Self-reported and Confirmed Fhssupporting

confidence: 58%

Food allergy and food sensitization in early childhood: results from the DARC cohort

Eller¹,

Kjær²,

Høst

et al. 2009

Allergy

153

121

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Background: The prevalence of food hypersensitivity (FHS) and the relationship with atopic dermatitis (AD) is controversial. The aim of this study was to determine the development of FHS and to correlate this with AD in relation to sensitization and symptoms.Methods: This study combines new data from birth to 18 months of age with previous published results from 3 and 6 years. The Danish Allergy Research Centre cohort, including 562 children, is a unique, population‐based, prospective birth cohort, with clinical examinations at all follow‐ups. All children were examined for the development of AD using Hanifin‐Rajka criteria and for FHS using interviews, skin prick test (SPT), specific immunoglobulin E (IgE), and food challenge according to EAACI guidelines.Results: Twenty children were confirmed with FHS to milk, egg, and peanut. FHS peaked at 18 months (3.6%) and then decreased to 1.2% at 72 months of age. No new cases were found after 3 years. Self‐reporting could only be confirmed in 31% of cases. Among the 122 children with AD, 18 had FHS (14.8%). FHS was IgE‐mediated in 95% of the cases but 16 of 20 children were additionally sensitized to other foods which they tolerated. Children with AD were neither more IgE‐sensitized nor had higher levels of IgE when compared with healthy children but they were more persistently sensitized.Conclusions: Sensitization to foods in young children without food allergy seems to be a normal phenomenon. The discrepancy between sensitization, self‐reported food‐related symptoms and confirmed FHS illustrates the need to perform standardized oral challenges in order to confirm the diagnosis of FHS.

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“…It may cause reactions, such as urticaria, angioedema, and anaphylaxis, due to immunoglobulin E (IgE)-induced type 1 reaction. In addition, reactions, such as atopic dermatitis and eosinophilic gastroenteropathy, may occur in mixed and nonIgE-mediated forms (1)(2)(3)(4). Ovomucoid (Gad d 1), ovalbumin (Gad d 2), ovotransferrin (Gad d 3), lysozyme (Gad d 4), and ovomucin, which are the five major proteins found in egg white, cause more allergies (2).…”

Section: Introductionmentioning

confidence: 99%

“…Egg allergies are diagnosed with a careful patient history (clinical history) and a skin prick test and specific IgEs that support it. A double-blind, placebo-controlled oral food provocation test is still the gold standard for the diagnosis of food allergies (3)(4)(5). Despite the limited number of studies in the literature, measles, MMR, and chickenpox vaccinations are considered safe in children with egg allergy although disputes continue.…”

Section: Introductionmentioning

confidence: 99%

Measles, Measles-Mumps-Rubella, and Varicella Vaccinations in Children with Egg Allergy

Özdemir¹,

Ersavas²

2017

JAREM

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Objective: Egg allergy is the second most common food allergy in infants and may cause urticaria, angioedema, anaphylaxis, and exacerbation of atopic dermatitis. Egg allergy is diagnosed by carefully examining a patient's clinical history, performing contributory skin prick tests, and assessing specific IgE levels to hen's egg. The administration of measles, measles-mumps-rubella (MMR), and varicella vaccinations to children with egg allergy remains controversial. These vaccines contain trace amounts of egg proteins as they are produced in chicken embryo fibroblast cultures. The incidence of anaphylaxis as a result of vaccinations is very low, and its cause (egg or gelatin) is not well known. Here we report our experience with the three vaccinations in 18 patients with egg allergy (34 dose).Methods: Between 2013 and 2016, we retrospectively evaluated patients with egg allergy who presented to our allergy clinic for vaccinations. After performing the skin prick test for patients who were admitted to our clinic, vaccinations were administered by dividing the doses in equal two parts.Results: All patients had a clinical history, and atopic dermatitis coexisted with egg allergy in three patients. The skin prick test results were positive in 12 (67%) patients. The specific IgE test was positive in 16 (89%) patients. There was a reaction in just one (2.9%) patient of 18 patients of 34 dose vaccinations.Conclusion: Measles, MMR, and varicella vaccinations in children with egg allergy were found to be safe albeit small number of patients. We believe that egg allergy does not necessitate a delay or contraindication for vaccination.

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Food allergy and non‐allergic food hypersensitivity in children and adolescents

Cited by 244 publications

References 44 publications

Prevalence of food allergy in nursery and kindergarten children in Samsun

Prevalence of food allergy in nursery and kindergarten children in Samsun

Food allergy and food sensitization in early childhood: results from the DARC cohort

Measles, Measles-Mumps-Rubella, and Varicella Vaccinations in Children with Egg Allergy

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