The prevalence and distribution of food sensitization in European adults

Abstract

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 Immuno-CAP 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 = À0.10). 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.

Alta prevalencia de sensibilización a alimentos en adultos con enfermedades alérgicas residentes en la zona metropolitana de Guadalajara

“…4 Así, en población adulta no seleccionada se presentan variaciones en la frecuencia que van de 6 % a casi 40 %; 5,6,7,8,9,10 en tanto, en población seleccionada la cantidad puede oscilar de 20 a 70 %, según la enfermedad alérgica analizada. 11,12,13 En nuestro país, los estudios encaminados a evaluar la sensibilización a alimentos en población adulta son escasos, pues se considera un problema de la edad pediátrica.…”

“…5 En otro estudio, al analizar los datos correspondientes a Europa, la prevalencia no se modificó significativamente: fue de 15.8 %, con un mínimo de 6.5 % y un máximo de 23.6 %. 6 Por su parte, países como Alemania han informado más de 25 % de frecuencia de sensibilización a alimentos.…”

Nahrungsmittelallergie: Sinn und Unsinn von diagnostischen Abklärungen

“…Zentren an dieser Studie beteiligt [3]. Die durchschnittliche Sensibilisierungsrate lag bei 16% und war in der Schweiz unter allen Europäischen Zentren am höchsten.…”

Padidėjęs Jautrumas Maisto Priedams: Glutamato Klinikiniai Aspektai

“…Šiuolaikinėje alergologijos literatūroje daug dėmesio skiriama alergijai maistui [1][2][3][4][5]. Paskelbti padidėjusio jautrumo maistui klausimynų pirmieji rezultatai [6].…”

“…4) Gyvūninės kilmės baltymuose Glu sudaro apie 10-15 proc. visų aminorūgščių kiekio, o augalinės kilmės baltymuose būna daugiau.…”