Prevalence of food hypersensitivity in relation to IgE sensitisation to common food allergens among the general adult population in West Sweden

• Published in: Clinical and translational allergy Vol. 9; no. 1; pp. 22 - n/a
• Main Authors: Rentzos, G., Johanson, L., Goksör, Emma, Telemo, E., Lundbäck, Bo, Ekerljung, L.
• Format: Journal Article
• Language: English
• Published: London BioMed Central 01.04.2019; BioMed Central Ltd; John Wiley & Sons, Inc; Wiley
• Subjects: Adults; adverse-reactions; Age; Allergens; Allergy; Asthma; Complications and side effects; Epidemiology; Food allergies; Food allergy; Food hypersensitivity; gastrointestinal symptoms; IgE; Immunoglobulin E; Immunologi inom det medicinska området; Immunology in the medical area; Lactose; Lactose intolerance; Meat; Milk; Mucous membrane; Population; Prevalence; Quality of life; Questionnaires; Rhinitis; Sensitisation; Studies; Sweden; Netherlands; Europe; Food allergy; Prevalence; Food hypersensitivity; IgE; Sensitisation
• ISSN: 2045-7022; 2045-7022
• DOI: 10.1186/s13601-019-0261-z

Background The prevalence of self‐experienced adverse reactions to foods seems to have an increasing trend in both adults and children. However, it is unclear if the prevalence of food hypersensitivity in the Swedish adult population is still rising, what symptoms are caused by different foods and which are the most common foods to which adults are more frequently IgE‐sensitised. Methods In a cross‐sectional study based on questionnaire responses, interviews and clinical examinations as part of the West Sweden Asthma Study, 1042 subjects from the general population, 17–78 years of age, living in Västra Götaland, Sweden, were included. The subjects reported symptoms for 56 specified foods and blood samples were taken to examine the IgE‐sensitisation pattern for 9 common foods. Results Approximately 32% of adults reported food hypersensitivity, affecting mostly women and subjects less than 61 years old. The foods most often reported to cause adverse reactions were hazelnut (8.9%), apple (8.4%), milk (7.4%) and kiwi (7.3%). Less than one percent (0.9%) reported symptoms from ingestion of meat. Symptoms mostly affected the gastrointestinal tract (15%) and the skin (2.7%). Sixteen per cent were IgE‐sensitised to common foods, most often to hazelnut (13.3%), peanut (4.9%) and almond (3.0%), while 5.9% reported symptoms and were IgE‐sensitised to the same food, mainly to hazelnut (5.3%). Conclusions The prevalence of self‐reported food hypersensitivity in West Sweden indicates a rising trend. The correspondence between self‐reported symptoms and IgE‐sensitisation to foods is generally poor, except for hazelnut and almond which exhibit moderate or fair correlation.