Retrospective evaluation of allergen profile in children with ige-mediated food allergy

Food allergy is defined as adverse food reactions that occur through immune-mediated mechanisms. These mechanisms may be IgE-mediated, cell-mediated and both IgE-mediated and cell-mediated. The aim of this study was to evaluate the clinical phenotyping of IgE mediated food allergies and to assess the food allergens by analyzing the demographic characteristics, clinical presentation patterns, history of anaphylaxis, accompanying atopy status, family history and diagnostic tests and applied treatments in children followed up at Uludag University Pediatric Allergy Outpatient Clinic, between June 2015 and June 2020. The study population consisted of 470 patients of whom 63.6% were male. The mostly seen complaints were skin complaints (80.4%), followed by gastrointestinal (24.7%) and respiratory complaints (17.9%). Food-related anaphylaxis was detected in 48 patients. The prevalances of other allergic disorders in the study population were atopic dermatitis (58.8%), allergic rhinitis (27.8%) and allergic asthma (23.5%). According to skin prick test, the most common food allergens were egg (egg yolk 11.1% and egg white 30.4%), cow's milk (27.7%) and hazelnut (6.2%). Acoording to serum spIgE values, the most common three food allergens were cows milk (53%), egg (egg yolk 2.8%, egg white 45.5%) and hazelnut (4.7%). Total serum IgE values of 66.8% patients were higher than the estimated values. This study and similar studies will support understanding the clinical and laboratory features; ensuring correct diagnosis and initiation of optimal treatment and reduction of mortality and morbidity of IgE mediated food allergy. Key Words: Food allergy, clinical presentation, IgE, food allergens