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Allergology Review

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  Authority of Polish Society of Allergology

vol 16. no 3. September 2011  

 Original articles
The relationship between food hypersensitivity reactions and atopy in adults
Barbara Rymarczyk, Joanna Glück, Barbara Rogala

Introduction. Increasing prevalence of food hypersensitivity reactions
rises questions about probable associations between adverse reactions
to food and factors influencing their course or modifying clinical features.
Aim of the study. The assessment of the prevalence of food hypersensitivity
reactions in adults, characteristic clinical features and relationship
between food hypersensitivity and atopy.
Material and methods. 290 subjects (186 women, 104 men, mean
age 40,6±8,4 yrs) with self-reported hypersensitivity reactions after
food ingestion were enrolled into the study. All of them were asked
to answer several questions concerning detailed medical history, including
clinical symptoms of food hypersensitivity. Each of them underwent
skin prick tests with most common inhalant and food allergens
(Allergopharma, Nexter, Germany) including rare food allergens according
to the individual history. Allergen-specific IgE serum levels against
food allergens were assessed (QuantiScan, Immunogenetics).
Results. Sixty six percent (n=192) of the enrolled patients was atopic
and 49% (n=142) showed signs of allergic disease (allergic rhinitis,
bronchial asthma, atopic dermatitis). There were 235 positive skin
prick tests with food allergens in the atopic group compared to 32 positive
skin prick tests in the non-atopic group (p<0,05). Serum concentrations
of specific IgE against food allergens were significantly higher
in the atopic group than in the non-atopic individuals (p<0,05). Food
hypersensitivity reactions were significantly more frequent in atopic
patients compared to the non-atopic group (p<0,05). Anaphylactic
reactions were more frequent in the non-atopic group.
Conclusion. This is a higher risk rate for atopic individuals to reveal
food hypersensitivity reaction than in non-atopic. The majority of food
allergy reactions in the atopic group may be partially due to crossreactivity
with inhalant allergens. Atopy is not a risk factor for food

keywords: alergia pokarmowa, nadwrażliwość pokarmowa, atopia, food allergy, food hypersensitivity, atopy

pages: from 145 to 150

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