Natural history of perceived food hypersensitivity and IgE sensitisation to food allergens in a cohort of adults.
BACKGROUND: No longitudinal studies exist on the natural history of food hypersensitivity and IgE sensitisation to food allergens in adults. OBJECTIVE: To examine the natural history of food hypersensitivity, the natural history of IgE sensitisation to food allergens and to investigate the risk fact...
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ftdoajarticles:oai:doaj.org/article:96660b57d38942e48a110b65e93c1971 2023-05-15T16:51:46+02:00 Natural history of perceived food hypersensitivity and IgE sensitisation to food allergens in a cohort of adults. Antonios Patelis Maria Gunnbjörnsdottir Magnus P Borres Peter Burney Thorarinn Gislason Kjell Torén Bertil Forsberg Kjell Alving Andrei Malinovschi Christer Janson 2014-01-01T00:00:00Z https://doi.org/10.1371/journal.pone.0085333 https://doaj.org/article/96660b57d38942e48a110b65e93c1971 EN eng Public Library of Science (PLoS) http://europepmc.org/articles/PMC3888405?pdf=render https://doaj.org/toc/1932-6203 1932-6203 doi:10.1371/journal.pone.0085333 https://doaj.org/article/96660b57d38942e48a110b65e93c1971 PLoS ONE, Vol 9, Iss 1, p e85333 (2014) Medicine R Science Q article 2014 ftdoajarticles https://doi.org/10.1371/journal.pone.0085333 2022-12-31T01:34:52Z BACKGROUND: No longitudinal studies exist on the natural history of food hypersensitivity and IgE sensitisation to food allergens in adults. OBJECTIVE: To examine the natural history of food hypersensitivity, the natural history of IgE sensitisation to food allergens and to investigate the risk factors for new onset food hypersensitivity. METHODS: Food hypersensitivity was questionnaire-assessed in 2307 individuals (aged 20-45 years) from Iceland and Sweden during the European Community Respiratory Health Survey both at baseline and follow-up 9 years later. IgE food and aeroallergen sensitisation were assessed in a subgroup of these individuals (n = 807). Values of 0.35 kU/L and above were regarded as positive sensitisation. RESULTS: Food hypersensitivity was reported by 21% of the subjects and this proportion remained unchanged at follow-up (p = 0.58). Fruits, nuts and vegetables were the three most common causes of food hypersensitivity, with a similar prevalence at baseline and follow-up. The prevalence IgE sensitisation to food allergens decreased in general by 56% (p<0.001) and IgE sensitisation to peanut decreased in particular by 67% (p = 0.003). The prevalence of timothy grass IgE sensitisation decreased by 15% (p = 0.003) while cat, mite and birch IgE sensitisation did not decrease significantly. Female sex, rhinitis, eczema and presence of IgE sensitisation to aeroallergens were independently associated with new onset food hypersensitivity. CONCLUSION: The prevalence of food hypersensitivity remained unchanged while the prevalence of IgE sensitisation to food allergens decreased in adults over a 9-year follow-up period. The decrease in prevalence of IgE sensitisation to food allergens was considerably larger than the change in prevalence of IgE sensitisation to aeroallergens. Article in Journal/Newspaper Iceland Mite Directory of Open Access Journals: DOAJ Articles PLoS ONE 9 1 e85333 |
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English |
topic |
Medicine R Science Q |
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Medicine R Science Q Antonios Patelis Maria Gunnbjörnsdottir Magnus P Borres Peter Burney Thorarinn Gislason Kjell Torén Bertil Forsberg Kjell Alving Andrei Malinovschi Christer Janson Natural history of perceived food hypersensitivity and IgE sensitisation to food allergens in a cohort of adults. |
topic_facet |
Medicine R Science Q |
description |
BACKGROUND: No longitudinal studies exist on the natural history of food hypersensitivity and IgE sensitisation to food allergens in adults. OBJECTIVE: To examine the natural history of food hypersensitivity, the natural history of IgE sensitisation to food allergens and to investigate the risk factors for new onset food hypersensitivity. METHODS: Food hypersensitivity was questionnaire-assessed in 2307 individuals (aged 20-45 years) from Iceland and Sweden during the European Community Respiratory Health Survey both at baseline and follow-up 9 years later. IgE food and aeroallergen sensitisation were assessed in a subgroup of these individuals (n = 807). Values of 0.35 kU/L and above were regarded as positive sensitisation. RESULTS: Food hypersensitivity was reported by 21% of the subjects and this proportion remained unchanged at follow-up (p = 0.58). Fruits, nuts and vegetables were the three most common causes of food hypersensitivity, with a similar prevalence at baseline and follow-up. The prevalence IgE sensitisation to food allergens decreased in general by 56% (p<0.001) and IgE sensitisation to peanut decreased in particular by 67% (p = 0.003). The prevalence of timothy grass IgE sensitisation decreased by 15% (p = 0.003) while cat, mite and birch IgE sensitisation did not decrease significantly. Female sex, rhinitis, eczema and presence of IgE sensitisation to aeroallergens were independently associated with new onset food hypersensitivity. CONCLUSION: The prevalence of food hypersensitivity remained unchanged while the prevalence of IgE sensitisation to food allergens decreased in adults over a 9-year follow-up period. The decrease in prevalence of IgE sensitisation to food allergens was considerably larger than the change in prevalence of IgE sensitisation to aeroallergens. |
format |
Article in Journal/Newspaper |
author |
Antonios Patelis Maria Gunnbjörnsdottir Magnus P Borres Peter Burney Thorarinn Gislason Kjell Torén Bertil Forsberg Kjell Alving Andrei Malinovschi Christer Janson |
author_facet |
Antonios Patelis Maria Gunnbjörnsdottir Magnus P Borres Peter Burney Thorarinn Gislason Kjell Torén Bertil Forsberg Kjell Alving Andrei Malinovschi Christer Janson |
author_sort |
Antonios Patelis |
title |
Natural history of perceived food hypersensitivity and IgE sensitisation to food allergens in a cohort of adults. |
title_short |
Natural history of perceived food hypersensitivity and IgE sensitisation to food allergens in a cohort of adults. |
title_full |
Natural history of perceived food hypersensitivity and IgE sensitisation to food allergens in a cohort of adults. |
title_fullStr |
Natural history of perceived food hypersensitivity and IgE sensitisation to food allergens in a cohort of adults. |
title_full_unstemmed |
Natural history of perceived food hypersensitivity and IgE sensitisation to food allergens in a cohort of adults. |
title_sort |
natural history of perceived food hypersensitivity and ige sensitisation to food allergens in a cohort of adults. |
publisher |
Public Library of Science (PLoS) |
publishDate |
2014 |
url |
https://doi.org/10.1371/journal.pone.0085333 https://doaj.org/article/96660b57d38942e48a110b65e93c1971 |
genre |
Iceland Mite |
genre_facet |
Iceland Mite |
op_source |
PLoS ONE, Vol 9, Iss 1, p e85333 (2014) |
op_relation |
http://europepmc.org/articles/PMC3888405?pdf=render https://doaj.org/toc/1932-6203 1932-6203 doi:10.1371/journal.pone.0085333 https://doaj.org/article/96660b57d38942e48a110b65e93c1971 |
op_doi |
https://doi.org/10.1371/journal.pone.0085333 |
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PLoS ONE |
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9 |
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1 |
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e85333 |
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