426 The Evaluation of Allergen Sensitivity in Food Allergy Patients in Antalya, Turkey

BACKGROUND: In this study, the socio-demographic characteristics, skin prick test were evaluated in treated patients diagnosed with Food allergies. METHODS: The study was conducted in Antalya between 10 November 2009 and 20 September 2010. A questionnaire made by the investigators taking the latest literature data into consideration were used during the study. The total and specific IgE levels were made by fluoroenzyme immunoassay method via use of ImmunoCAP kit. For dermal prick tests Alyostal ST-IR standard allergen extracts were used. The statistical data derived were evaluated by using 14.00 SPSS software. Ki-Square test and percent ratios were used for data analysis. A P value less than 0.05 was assumed for statistical significance. RESULTS: During the study 173 patients: 116 female (67%), 57 male (32.9%) were included. Among patients 42% belonged to the 20 to 29 years of age group and 39% were University degree graduates. The total duration of the food allergy was 3.12 ± 0.39 years. The total Ig E level was 103.6 ± 11.5 Ku/L. The most common allergen was orange and kakao. CONCLUSIONS: Food allergies are the most common cause of anaphylaxis and no pharmacologic treatments are available to prevent a reaction. The emergency use of epinephrine, antihistamines, and steroids are usually successful in treating a systemic reaction that is already underway. That's why; the allergen profiles of the regions must be determined and the dermal Prick tests must be prepared accordingly.