Objective: To determine the prevalence of food allergy in Hyderabad (Sindh), Pakistan and adjoining areas.
Methodology: 450 patients in which 300 (66.6%) were male and 150 (33.33%) were females, the majority of allergic patients having asthmatic problems 280 (62.2%) while non asthmatic patients with other allergic symptoms were 170 (37.77%), questionnaire developed to find out the family history of patients.
Results: There are 8 major food groups, which caused more than 90% of allergic reactions to the sensitive individual. These were egg, wheat, fish, shellfish, milk, soybeans, peanuts and tree nuts. Out of 450 patients, 280 (62.2%) allergic patients had asthmatic problems while170 (37.77%) had non asthmatics. High response of IgE was seen in bakers in the age group 41-50 (1023.57±348.0) and in wheat allergic patients in the age group 19-30 (742.5±248.96). We did not find any correlation between age group and IgE level in bakers, whereas it was seen in wheat allergic patient at the age of up to 18 years (r=0.718).
Conclusion: The relation between IgE level and asthmatic problems was seen with high response seen in bakers , Although we did not find any correlation between age group and IgE level in bakers and WDEIA, a correlation was seen in wheat allergic patients.
Key words: Bakeries; food allergens, asthma, wheat dependent exercise induce anaphylaxis, wheat allergy.
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