|JUSTYNA MARSZAŁKOWSKA, JOANNA GUTOWSKA, BOLESŁAW SAMOLIŃSKI |
A notable increase in the number of allergic diseases cases can be observed. Due to an upsurge in the quantity of food products available on the market and additives contained in them, there has been an increase of allergic diseases.
Aim of the study. Analyse positive results of prick test in patients of Allergology Outpatient Clinic, Allergology and Clinical Immunology Department, Central Teaching Hospital, Medical University of Warsaw.
Material and methods. 2456 persons referred to the out-patient clinic were examined. 492 patients with positive results of skin tests to food allergens, divided into 3 groups according to age (3-7 y.o. 25%, 8-18 y.o. 29% and 19-74 y.o. 46%) and gender. The test battery comprised 66 allergens.
Results. The most prevalent allergens responsible for sensitization in the studied population (in each of the age groups) are: hen eggs, cow milk, fish and seafood (p = 0.02). Hen egg allergy is most prevailing in the group of 3-7 year-olds – 40%, cow milk 28% in the 19-74 year-olds. Allergy to fish and seafood is most prevalent in the group of 8-18 year-olds and accounts for 25% and 22%, respectively. No statistically significant differences were noted between genders in all groups in total (p = 0.09).
Among the studied allergens, the strongest reactions were triggered by vegetables from the Apiaceae family (celery, coriander, anis). The most common allergens to cause response induce less severe reactions.
Conclusions. The most prevailing allergens inducing allergic reactions in the studied group are: hen eggs, cow milk, fish and seafood. Among the studied allergens, the strongest reactions were triggered by vegetables from the Apiaceae family. The most common allergens to cause response induce less severe reactions.
keywords: alergia, alergia pokarmowa, alergeny pokarmowe, epidemiologia, punktowe testy skórne, allergy, food allergy, food allergens, epidemiology, skin prick test
pages: from 160 to 164
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