Position Paper of Food Allergy Section the Polish Society of Allergology on the diagnosis and management of food allergies

Bartuzi, Zbigniew; Kaczmarski, Maciej; Czerwionka-Szaflarska, Mieczysława; Małaczyńska, Teresa; Krogulska, Aneta

doi:10.1016/j.alergo.2017.09.002

Cited by 5 publications

(4 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Food allergy is defined as an immune-mediated reaction to certain foods or components of foods [ 1 , 2 ]. Adverse reactions to food were first reported in the 16th century and included reactions to dietary fish and egg, but food allergy is now known to be prevalent worldwide and has recently been shown to be increasing [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Prevalence of Self-Reported Food Allergy in Six Regions of Inner Mongolia, Northern China: A Population-Based Survey

Wang

Zhuang

et al. 2018

Med Sci Monit

View full text Add to dashboard Cite

BackgroundThe aim of this study was to determine the prevalence of self-reported food allergy in 6 regions of Inner Mongolia, northern China.Material/MethodsA random cluster sampling population study using a field questionnaire was distributed to 4714 individuals in 6 regions within Inner Mongolia, northern China; the study included ethnic Mongol minorities and Chinese Han populations. The questionnaire obtained data on ethnicity, age, sex, level of education, income, socioeconomic status, rural versus urban location, medical and family history, and food allergy.ResultsThere were 4441 (73.5%) completed questionnaires. The prevalence of self-reported food allergy was 18.0% (15.2% men; 20.6% women) and was age-related, being significantly greater in children compared with adults (38.7% vs. 11.9%) (P<0.001). There was a significant difference in self-reported food allergy between rural and urban populations (14.6% vs. 21.4%) (P<0.001) and between Mongolian and Han populations (20.8% vs. 15.8%) (P<0.001). Socioeconomic status, higher education level, and increased family income were significantly correlated with the prevalence of food allergy (P<0.001). Participants with allergic diseases and atopic family history were at increased risk (OR>1, P<0.001). There were no significant associations between the prevalence of food allergy and birth history, infant feeding, and duration of breastfeeding.ConclusionsAn increase in the prevalence of self-reported food allergy was found in the Inner Mongolia region of northern China, which was greater in urban areas compared with rural areas.

show abstract

Section: Introductionmentioning

confidence: 99%

Prevalence of Self-Reported Food Allergy in Six Regions of Inner Mongolia, Northern China: A Population-Based Survey

Wang

Zhuang

et al. 2018

Med Sci Monit

View full text Add to dashboard Cite

show abstract

“…Co-sensitisation is defined as the presence of allergen-specific IgE (asIgE) for both inhalant and food allergens in a patient. Cross-reactivity, on the other hand, refers to a situation where an IgE antibody originally produced in response to one allergen binds with a similar allergen but of a different origin [3]. Cross-reactions most commonly occur between pollen allergens and foods of plant origin belonging to the same family of proteins and are caused by ubiquitous and structurally similar panallergens [4].…”

Section: Introductionmentioning

confidence: 99%

“…Cross-reactions most commonly occur between pollen allergens and foods of plant origin belonging to the same family of proteins and are caused by ubiquitous and structurally similar panallergens [ 4 ]. Panallergens contain highly conserved regions of amino acid sequences and share a similar three-dimensional structure, thus meeting the requirement for mutual cross-recognition by IgE [ 3 – 6 ].…”

Section: Introductionmentioning

confidence: 99%

Sensitisation to lipid transfer proteins in pollen – allergic adults with food allergy

Wawrzeńczyk

Żbikowska-Gotz

Wawrzeńczyk

et al. 2020

pdia

View full text Add to dashboard Cite

Introduction: Food allergy affects 6-17% of Europeans and in 60% of the cases it is accompanied by inhalation allergy. This is due to two phenomena, namely co-sensitisation and cross-reactivity, which are caused by panallergens, such as lipid transfer proteins (LTP). These proteins are classified as defence proteins PR-14 and are responsible for protecting the plant from bacterial and fungal infections. Clinically, LTP allergy manifests with severe anaphylactic reactions or milder reactions, such as oral allergy syndrome. Aim: To assess the incidence of specific IgE to components belonging to LTP based on molecular testing. Material and methods: The study was conducted at the Department of Allergy, Clinical Immunology and Internal Diseases in Bydgoszcz, Poland. A total of 50 subjects participated in the study. Each subject had their asIgE levels determined with ImmunoCap ISAC. Results and Conclusions: Antigen-specific IgE antibodies to LTP components were identified in 24% of the subjects. In subjects with LTP allergy, adverse skin reactions were the most common after consumption of sensitising foods. Peach was the most common food allergen triggering these reactions. The Artemisia vulgaris component Art v 3 was the precursor of LTP allergy in our study population: the highest incidence and the highest mean levels of asIgE were demonstrated for this component.

show abstract

“…The researchers are not unanimous how to classify such reactions, therefore classifications used by several organizations differ. In this article there has been used EAACI classification used by Polish researchers, where the reactions are grouped into toxic (food infections, intoxication), immunological (food allergy), nonimmunological (food intolerance) ( Bartuzi et al, 2017). Food allergy is an excessive reaction of immune system to product substances.…”

Section: Introductionmentioning

confidence: 99%

Food allergy knowledge and practice of restaurant staff

Bujaka¹,

Riekstiņa-Dolģe²

2019

Foodbalt

View full text Add to dashboard Cite

Nowadays people more and more often choose to have their meals outside their homes. Therefore, the catering companies shall ensure safe product offer to different guest groups, including guests with food allergy or intolerance. Alongside with the tendency of the increase of allergic people's number, there have been corrections introduced to the European Union legislation in relation to the product labelling. It means that at present one of the compulsory types of information that shall be indicated by catering companies is information on the presence of allergens in food. It is stipulated by Regulations (EC) No 1169/2011 on the provision of food product information to consumers. One of the reasons why allergic reaction to food takes place at catering companies is the lack of knowledge of staff. Therefore, the aim of research was to determine the level of staff's knowledge and to analyse the types of allergen indications at the catering companies. Twenty catering companies took part in the study, there were 60 companies addressed in total, and 154 valid questionnaires were received. The main research results show that the staff has incomplete knowledge (on average 3.8±1.8 out of 10), as well as not all catering companies indicate information on the presence of allergens in the food.

show abstract

Position Paper of Food Allergy Section the Polish Society of Allergology on the diagnosis and management of food allergies

Cited by 5 publications

References 41 publications

Prevalence of Self-Reported Food Allergy in Six Regions of Inner Mongolia, Northern China: A Population-Based Survey

Prevalence of Self-Reported Food Allergy in Six Regions of Inner Mongolia, Northern China: A Population-Based Survey

Sensitisation to lipid transfer proteins in pollen – allergic adults with food allergy

Food allergy knowledge and practice of restaurant staff

Contact Info

Product

Resources

About