Prevalence and distribution of sensitization to foods in the European Community Respiratory Health Survey: a EuroPrevall analysis
Prevalence and distribution of sensitization to foods in the European Community Respiratory Health Survey: a EuroPrevall analysis
复制标题
DOI：
10.1111/j.1398-9995.2010.02346.x
复制
发表时间：
2010-09-01
期刊：
影响因子：
12.4
通讯作者：
Lidholm, J.
中科院分区：
文献类型：
--
作者：
Burney, P.;Summers, C.;Lidholm, J.
背景：关于食物不良反应的报告不断增加，但使用标准化方法了解食物过敏原致敏相对发生率的信息有限。方法：使用ImmunoCAP 对欧洲共同体呼吸健康调查第二阶段中观察到的年轻人“随机样本”的血清进行 IgE 分析，并针对 24 种食物进行分析。对五种食物混合物进行了血清检测，随后对每种阳性混合物中的个别食物进行了检测。结果：对居住在 13 个国家的 4522 名个体的血清进行了至少一种食物过敏原混合物的检测。对 24 种食物过敏原中任何一种过敏的发生率从波特兰（美国）的 24.6% 到雷克雅未克（冰岛）的 7.7% 不等。除少数例外，所有国家对不同食物过敏的相对流行率相似。对鸡蛋、鱼和牛奶的过敏率均低于 1%，并且最常见的过敏现象并未在当前的商业混合物中体现出来。食物过敏的发生率与空气过敏原的过敏发生率无关，但与该国总IgE的几何平均数有关。结论：食物过敏很常见，但变化很大。对不同食物过敏的相对流行率比偶然预期的更加一致，这表明特定食物的消费量并不能决定流行率。食物致敏的病因学与空气过敏原的病因学仅部分相似，但与局部总 IgE 水平有关。这可能为食物过敏的起源提供重要线索。
Background: Reports of adverse reactions to foods are increasing, but there is limited information on the comparative prevalence of sensitization to food allergens using standardized methods.Methods: Sera from the 'random sample' of young adults seen during the second phase of the European Community Respiratory Health Survey were analysed for IgE against 24 foods using ImmunoCAP. Sera were tested on five food mixes, and subsequently on individual foods in each positive mix.Results: Sera from 4522 individuals living in 13 countries were tested for at least one food allergen mix. Prevalence of sensitization to any of the 24 food allergens ranged from 24.6% in Portland (USA) to 7.7% in Reykjavik (Iceland). With few exceptions, the relative prevalence of sensitization to different foods was similar in all countries. Sensitization rates to egg, fish and milk were each less than 1%, and the most common sensitizations are not represented in current commercial mixes. The prevalence of sensitization to foods was not related to that of sensitization to aeroallergens but was related to the geometric mean total IgE for the country.Conclusions: Sensitization to foods is common but highly variable. The relative prevalence of sensitization to different foods is more consistent than would be expected by chance, suggesting that quantity of consumption of specific foods does not determine prevalence. The aetiology of food sensitization is only partly similar to that for aeroallergens but is related to local levels of total IgE. This may provide an important clue to the origins of food sensitization.