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Original Research

RMJ. 2015; 40(2): 148-151

Allergic sensitization in a cohort of food (especially wheat allergy) in Hyderabad and adjoining areas of Pakistan

Shaista Khan1, Allah Bux Ghanghro1, A. N. Memon1, S. Qureshi, Wahid Bux, Zafer Ali Perzado, Ibtessam Tahir.


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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