Epidemiology of IgE-mediated food allergy

摘要: Despite the large number of foods that may cause immunoglobulin E (IgE)-mediated reactions, most prevalence studies have focused on the common allergenic foods, i.e. cow’s milk, hen’s egg, peanut, tree nut, wheat, soya, fish and shellfish. Food allergy peaks during first two years life, then diminishes towards late childhood as tolerance to several develops. Based on meta-analyses population-based studies, true food varies from 1% >10%, depending the geographical area age patient. The in South Africa (SA) is currently being studied. The IgE-mediated SA children with moderate-to-severe atopic dermatitis 40%; however, this represents a high-risk population for allergy. Preliminary data from African Food Sensitisation Allergy (SAFFA) study, which investigating an unselected cohort of 1 - 3-year olds, show 11.6% sensitisation foods. was egg (1.4%) peanut (1.1%). Food appears be trigger anaphylactic reactions community, especially children, whom is responsible ≥85% such reactions. In adults, shellfish milk are common triggers food-induced anaphylaxis.