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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Umeå universitet, Yrkes- och miljömedicin
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ftumeauniv:oai:DiVA.org:umu-84742 2023-10-09T21:52:50+02:00 Natural History of Perceived Food Hypersensitivity and IgE Sensitisation to Food Allergens in a Cohort of Adults Patelis, Antonios Gunnbjörnsdottir, Maria Borres, Magnus P. Burney, Peter Gislason, Thorarinn Torén, Kjell Forsberg, Bertil Alving, Kjell Malinovschi, Andrei Janson, Christer 2014 application/pdf http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-84742 https://doi.org/10.1371/journal.pone.0085333 eng eng Umeå universitet, Yrkes- och miljömedicin Public Library of Science PLOS ONE, 2014, 9:1, http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-84742 doi:10.1371/journal.pone.0085333 PMID 24427301 ISI:000329868200042 Scopus 2-s2.0-84897473610 info:eu-repo/semantics/openAccess Occupational Health and Environmental Health Arbetsmedicin och miljömedicin Article in journal info:eu-repo/semantics/article text 2014 ftumeauniv https://doi.org/10.1371/journal.pone.0085333 2023-09-22T13:57:10Z 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 Umeå University: Publications (DiVA) PLoS ONE 9 1 e85333 |
institution |
Open Polar |
collection |
Umeå University: Publications (DiVA) |
op_collection_id |
ftumeauniv |
language |
English |
topic |
Occupational Health and Environmental Health Arbetsmedicin och miljömedicin |
spellingShingle |
Occupational Health and Environmental Health Arbetsmedicin och miljömedicin Patelis, Antonios Gunnbjörnsdottir, Maria Borres, Magnus P. Burney, Peter Gislason, Thorarinn Torén, Kjell Forsberg, Bertil Alving, Kjell Malinovschi, Andrei Janson, Christer Natural History of Perceived Food Hypersensitivity and IgE Sensitisation to Food Allergens in a Cohort of Adults |
topic_facet |
Occupational Health and Environmental Health Arbetsmedicin och miljömedicin |
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 |
Patelis, Antonios Gunnbjörnsdottir, Maria Borres, Magnus P. Burney, Peter Gislason, Thorarinn Torén, Kjell Forsberg, Bertil Alving, Kjell Malinovschi, Andrei Janson, Christer |
author_facet |
Patelis, Antonios Gunnbjörnsdottir, Maria Borres, Magnus P. Burney, Peter Gislason, Thorarinn Torén, Kjell Forsberg, Bertil Alving, Kjell Malinovschi, Andrei Janson, Christer |
author_sort |
Patelis, Antonios |
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 |
Umeå universitet, Yrkes- och miljömedicin |
publishDate |
2014 |
url |
http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-84742 https://doi.org/10.1371/journal.pone.0085333 |
genre |
Iceland Mite |
genre_facet |
Iceland Mite |
op_relation |
PLOS ONE, 2014, 9:1, http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-84742 doi:10.1371/journal.pone.0085333 PMID 24427301 ISI:000329868200042 Scopus 2-s2.0-84897473610 |
op_rights |
info:eu-repo/semantics/openAccess |
op_doi |
https://doi.org/10.1371/journal.pone.0085333 |
container_title |
PLoS ONE |
container_volume |
9 |
container_issue |
1 |
container_start_page |
e85333 |
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1779316030052499456 |