Food allergen sensitization patterns in a large allergic population in Mexico
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L.T. Ruiz Segura [1] ; E. Figueroa Pérez [4] ; A. Nowak-Wegrzyn [2] ; T. Siepmann [1] ; D. Larenas-Linnemann [3]
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[1] Dresden International University
Dresden International University
Kreisfreie Stadt Dresden, Alemania
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[2] New York University
New York University
Estados Unidos
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[3] Hospital Médica Sur
Hospital Médica Sur
México
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[4] Laboratorio de Alergia Molecular, México
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- Localización: Allergologia et immunopathologia: International journal for clinical and investigate allergology and clinical immunology, ISSN-e 1578-1267, ISSN 0301-0546, Vol. 48, Nº. 6, 2020, págs. 553-559
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
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Resumen
Introduction and objectives Although food allergy is recognized as a growing worldwide public health problem, there continues to be limited data on prevalence rates in developing and emerging countries. Most prevalence estimates are based on self-reports, with only few studies using objective assessments. The aim was to analyze the frequency of sensitization to food allergens by serum specific IgE in a large group of unselected allergic patients in Mexico.
Materials and methods We analyzed data registries from patients of all ages with suspected food allergy referred to a specialized laboratory in Mexico City from January 2016 to April 2018. A descriptive analysis, and an age/food-group comparison were made.
Results A total of 2633 subjects tested for food allergy were identified during the study period; 1795 subjects fulfilled the inclusion criteria. The overall positivity (sIgE ≥ 0.35 kUA/L) to at least one food was 24%. The most frequently positive foods were hazelnut, apple, shrimp, peanut, egg white, egg yolk, peach, almond, tomato, bean, milk, strawberry, kiwi, maize and wheat. Positivity for some foods was more frequent across different age groups, in young children (≤5 years) milk; in older children (6–17 years): peanut, almond, wheat, soy and maize; in adults: apple. We also found other foods with high positivity but less than 50 samples: rye 60%, mango 42.9%, carrot 37.5%, cashew 27.3%, banana 21.1% and oat 20.6%.
Conclusion Our study reported the presence of a differential regional IgE sensitization pattern as compared with the internationally reported one, highlighting the importance of local staple foods.
