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 and Christer Janson

PLOS ONE, 2014, vol. 9, issue 1, 1-8

Abstract: 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

Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:plo:pone00:0085333

DOI: 10.1371/journal.pone.0085333

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