Reported symptoms of food hypersensitivity and sensitization to common foods in 4-year-old children.
ABSTRACT To characterize reported food hypersensitivity (FHS) among young children in a birth cohort.
At 4 years of age a parental questionnaire on FHS and allergic symptoms was evaluated. Blood was collected for analyses of IgE-antibodies to egg, milk, fish, wheat, peanut and soy. Complete questionnaire data was available for 3694 children (90%), and blood samples were obtained from 2563 children (63%).
FHS was reported in 11% of the children (n=397). Eczema was the most commonly reported symptom and the only symptom in half of these children. Food-related reactions from the airways, facial oedema or urticaria were reported in 198 children, and the majority of these children (75%) reported multiple symptoms. Furthermore, a combination of airway symptoms, facial oedema or urticaria together with sensitization to food suggested a more severe form of FHS. This was found in 1.6% of all children. Symptoms caused by peanut were closely associated with sensitization to peanut (p<0.001).
FHS in 4-year-old children with any of asthma, rhino-conjunctivitis, facial oedema or urticaria in combination is in most cases associated to sensitization to food. This phenotype of FHS is likely to represent a more severe form of FHS.
[show abstract] [hide abstract]
ABSTRACT: A decade ago celiac disease was considered extremely rare outside Europe and, therefore, was almost completely ignored by health care professionals. In only 10 years, key milestones have moved celiac disease from obscurity into the popular spotlight worldwide. Now we are observing another interesting phenomenon that is generating great confusion among health care professionals. The number of individuals embracing a gluten-free diet (GFD) appears much higher than the projected number of celiac disease patients, fueling a global market of gluten-free products approaching $2.5 billion (US) in global sales in 2010. This trend is supported by the notion that, along with celiac disease, other conditions related to the ingestion of gluten have emerged as health care concerns. This review will summarize our current knowledge about the three main forms of gluten reactions: allergic (wheat allergy), autoimmune (celiac disease, dermatitis herpetiformis and gluten ataxia) and possibly immune-mediated (gluten sensitivity), and also outline pathogenic, clinical and epidemiological differences and propose new nomenclature and classifications.BMC Medicine 01/2012; 10:13. · 6.03 Impact Factor