433 Sensitization to Food Allergens in Patients of the Allergy Service of the University Hospital of Monterrey, Mexico

BACKGROUND: Food allergy occurs between 2 and 8% of the population and sensitization to food allergens be detected by skin prick test (SPT). To assess the frequency of sensitization to food allergens in patients attended in an allergy service of Northeast of Mexico. METHODS: We reviewed the records of patients in whom SPT were performed with food allergens extracts, from January 2008 to December 2010. The extracts were applied on the back surface with multitest in patients under 8 years old and with duotip in those over 8 years. According to age, patients were divided into 4 groups: I ≤ 2 years, II 3 to 5 years, III 6 to 18 years, IV > 18. RESULTS: 565 records were reviewed 56.8% of patients were female. 73.3% had at least one positive SPT. The most common diagnoses were allergic rhinitis (74.4%) and urticaria (10.4%). The most common positive SPTs in total group were: shrimp 61 (10.8%), cheese 58 (10.2%), beans 58 (10.3%), almond 57 (10.1%), Chile 53 (9.2%). According to the age groups, the most common positive SPTs were: I egg yolk in 12 patients (12.1%) and tuna 11 patients (11.1%), II peach 9 patients (11.4%) and tomatoes 8 patients (10.1%), III cheese 16 patients (13.4%), shrimp 15 patients (12.6%), almond 15 patients (12.6%), and IV shrimp 40 patients (14.9%), almond 34 patients (12.7%), beans 33 patients (12.3%). CONCLUSIONS: Sensitization to food allergens were very common in our allergic patients. The most common sensitizing foods were shrimp, cheese, beans, and oats, although food sensitization varies among the different age groups.