Food sensitization and food allergy in allergic Thai patienfrom a tertiary care center in Thailand
Issued Date
2022-06-01
Resource Type
ISSN
0125877X
eISSN
22288694
Scopus ID
2-s2.0-85078774482
Pubmed ID
31421663
Journal Title
Asian Pacific Journal of Allergy and Immunology
Volume
40
Issue
2
Start Page
148
End Page
155
Rights Holder(s)
SCOPUS
Bibliographic Citation
Asian Pacific Journal of Allergy and Immunology Vol.40 No.2 (2022) , 148-155
Suggested Citation
Sripramong C., Visitsunthorn K., Srisuwatchari W., Pacharn P., Jirapongsananuruk O., Visitsunthorn N. Food sensitization and food allergy in allergic Thai patienfrom a tertiary care center in Thailand. Asian Pacific Journal of Allergy and Immunology Vol.40 No.2 (2022) , 148-155. 155. doi:10.12932/ap-210119-0475 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/85861
Title
Food sensitization and food allergy in allergic Thai patienfrom a tertiary care center in Thailand
Author's Affiliation
Other Contributor(s)
Abstract
Background: A skin prick test (SPT) and food challenge test (OFC) are useful in identification of food sensitization and food allergy. Objective: To evaluate food allergen sensitization by SPT and food allergy by OFC in allergic Thai patients Methods: SPTs for common food allergens were performed on allergic patients at Siriraj Hospital, Bangkok, Thailand, from 2011 to 2015. An OFC was performed in positive food SPT patients with informed consent. Results: SPTs to food were positive in 539 (20%) out of 2,678 allergic patients (73.8% were < 10 years old). Crab was the most common sensitized food in each year of the study period. In patients aged < 1 year, the most common sensitized foods were egg white (23.8%) and wheat (22.2%), while shrimp was for patients aged > 10 years (25%). A positive OFC was found in 29 (26.1%) out of the 111 OFCs performed (9.1% in patients with asthma, 28.6% in allergic rhinitis and 26.3% in food allergy). Positive OFCs were found for 60% of the crab, 35.7% of the egg yolk, and 31% of the cow’s milk OFCs. Compared to OFC, SPT showed high specificity (71%–100%) but low sensitivity (0%–40%). The percentage of sensitization to egg white, egg yolk, wheat, soy, and peanut significantly increased (p < 0.05) from 2011 to 2015. Conclusion: The sensitization to egg white, egg yolk, wheat, soy, and peanut significantly increased and crab was the most common sensitized food. Food allergy in patients with allergic rhinitis was as common as in patients diagnosed food allergy.