Determination of the characteristics of the cases diagnosed withfood allergy by electronic survey

Food allergy is a condition that should not be neglected, the frequency of which has increased in recent years, can negatively affect the social life of the patient and family, and can result in death. Depending on the immunological mechanism of food allergy, symptoms can be seen as IgE-mediated, non-IgE- mediated or mixed type in which both mechanisms are present. Foods that are frequently shown to cause food allergies in childhood are milk, eggs, wheat, soy, peanuts, tree nuts, fish and seafood. History and physical examination are very important, and total serum Ig E, antigen specific Ig E, eosinophil count, skin prick tests (DPT), prick to prick tests and nutrient challenge tests (BYT) are used in the diagnosis. Double-blind placebo-controlled nutrient challenge test (CCPCT) is the gold standard for diagnosis. Although there is no way to prevent it, the main treatment principle is to relieve symptoms with an elimination diet. In this study, it was aimed to determine the demographic characteristics, laboratory findings, clinical course and prognosis of patients diagnosed with food allergy who applied to the Akdeniz University Pediatric Allergy and Immunology outpatient clinic between 01.10.2017 and 01.10.2020. The files of the patients diagnosed with food allergy between these dates were reviewed retrospectively through the hospital data system. 200 patients were included in the study. Of the patients included in the study, 75 (37.5%) were female and 125 (62.5%) were male. Patients were grouped according to the mechanism of occurrence of symptoms as IgE-mediated, non-IgE-mediated and mixed type food allergies. There were 139 (69.0%) patients in the IgE group, 31 (16.0%) in the non-IgE- mediated group, and 30 (15.0%) in the mixed group. The incidence of multiple food allergies was 58.3% in the IgE group, 51.6% in the non-IgE-mediated group, 73 and 60.0% in the mixed group. There was no significant difference between the groups when the rate of showing symptoms to raw and baked foods was compared. However, it was determined that the rate of showing symptoms to fermented foods was significantly higher in the non-IgE-mediated group than in the IgE-mediated group. It was determined that the rate of showing symptoms to boiled foods was significantly higher in the mixed group than in the non-IgE- mediated group. Urticaria was most common in the IgE-mediated group, rash and eczema were most common in the non-IgE-mediated group, and atopic dermatitis was higher in the mixed type group. Gastrointestinal system symptoms were most common in the non-IgE mediated group. In the clinical follow-up, the number of patients with ongoing food allergy was 123 (61.5%), and the number of patients who developed tolerance was 66 (33.0%). The mean age of tolerance of the patients who developed tolerance was calculated as 22.40±11.18 months. Studies on food allergy are important for recognizing the disease and for making an appropriate treatment approach. With these studies, mortality and morbidity can be reduced by appropriate approach and follow-up. Keywords: Food allergy, Ig E mediated reactions, ISPA