Evaluation of the clinic, labaratory and prognostic values of patients admitted with food allergy between 2012-2018 to Gazi̇antep University Faculty of medicine, department of Pediatric Allergy and İmmunology

Introduction and purpose: There is an increase in the prevalence of childhood allergic diseases worldwide. Food allergy is one of these allergic diseases. Food allergy results in clinics ranging from asthma and eczema to growth retardation and even death. In this study, we aimed to evaluate the epidemiological characteristics, laboratory and clinical course of food allergy patients admitted to our hospital. Material and Method: Between 2012 and 2012, 834 food allergy cases were evaluated in Gaziantep University Department of Pediatric Allergy and Immunology because of food allergy. The files of the patients were analyzed retrospectively. Gender, age of first symptom, duration of breastfeeding, family history of atopy, multiple food allergy, presence of additional allergic disease and clinical findings were evaluated. Prick test results, total IgE, specific IgE, levels and tolerance development status of the patients were evaluated. The data were analyzed by using SPSS (Statistical Package for the Social Sciences) version 22 statistical package program. When defining the nominal variables, numbers and percentages were used to define numerical variables and mean, standard deviation, lowest and highest values were used. Significance level was accepted as 0.05. Results: 63.2% of the individuals who applied to the outpatient clinic due to food allergy were male. The most common skin findings (67.2%) were observed in the reactions. Cow's milk (78%) and egg (67%) were the most common foods causing reactions. It was reported that 50.4% of the cases developed tolerance to the related food, 21% did not eat the food after and 3.8% still showed reaction. A history of familial atopy was found in 71.4% of the surveyed subjects. Other allergic diseases, asthma and allergic rhinitis were also present. Conclusion: Anamnesis and clinical evaluation of food allergies are as valuable as the laboratory. The presence of familial atopy in patients is an important factor in food allergies. We also found the association of allergic diseases mentioned in the atopic march phenomenon in the patients included in our study. Close nutrition and growth follow-up of patients with food allergy and diets and treatments should be arranged to prevent deficiencies related to food elimination in the long term. Keywords: Child, food allergy, milk allergy, egg allergy, prognosis, tolerance