The prevalence and distribution of food sensitization in european adults

Burney, P. G. J. and Potts, J. and Kummeling, I. and Mills, E. N. C. and Clausen, M. and Dubakiene, R. and Barreales, L. and Fernandez-Perez, C. and Fernandez-Rivas, M. and Le, T.-M. and Knulst, A. C. and Kowalski, M. L. and Lidholm, J. and Ballmer-Weber, B. K. and Braun-Fahlander, C. and Mustakov, T. and Kralimarkova, T. and Popov, T. and Sakellariou, A. and Papadopoulos, N. G. and Versteeg, S. A. and Zuidmeer, L. and Akkerdaas, J. H. and Hoffmann-Sommergruber, K. and van Ree, R.. (2014) The prevalence and distribution of food sensitization in european adults. Allergy : european journal of allergy and clinical immunology : official journal of the European Academy of Allergology and Clinical Immunology, Vol. 69, H. 3. pp. 365-371.

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Official URL: http://edoc.unibas.ch/dok/A6243426

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Complaints of 'food allergy' are increasing. Standardized surveys of IgE sensitization to foods are still uncommon and multicountry surveys are rare. We have assessed IgE sensitization to food-associated allergens in different regions of Europe using a common protocol.; Participants from general populations aged 20-54 years in eight European centres (Zurich, Madrid, Utrecht, Lodz, Sophia, Athens, Reykjavik and Vilnius) were asked whether they had allergic symptoms associated with specific foods. Weighted samples of those with and without allergic symptoms then completed a longer questionnaire and donated serum for IgE analysis by ImmunoCAP for 24 foods, 6 aeroallergens and, by allergen microarray, for 48 individual food proteins.; The prevalence of IgE sensitization to foods ranged from 23.6% to 6.6%. The least common IgE sensitizations were to fish (0.2%), milk (0.8%) and egg (0.9%), and the most common were to hazelnut (9.3%), peach (7.9%) and apple (6.5%). The order of prevalence of IgE sensitization against different foods was similar in each centre and correlated with the prevalence of the pollen-associated allergens Bet v 1 and Bet v 2 (r = 0.86). IgE sensitization to plant allergen components unrelated to pollen allergens was more evenly distributed and independent of pollen IgE sensitization (r = -0.10). The most common foods containing allergens not cross-reacting with pollens were sesame, shrimp and hazelnut.; IgE sensitization to foods is common, but varies widely and is predominantly related to IgE sensitization to pollen allergens. IgE sensitization to food allergens not cross-reacting with pollens is rare and more evenly distributed.
Faculties and Departments:09 Associated Institutions > Swiss Tropical and Public Health Institute (Swiss TPH) > Former Units within Swiss TPH > Microbial Exposure & Childhood Allergies (Braun-Fahrländer)
09 Associated Institutions > Swiss Tropical and Public Health Institute (Swiss TPH)
UniBasel Contributors:Braun-Fahrländer, Charlotte
Item Type:Article, refereed
Article Subtype:Research Article
Note:Publication type according to Uni Basel Research Database: Journal article
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Last Modified:18 Jul 2014 09:10
Deposited On:18 Jul 2014 09:10

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