IgE Sensitization Patterns to Commonly Consumed Foods Determined by Skin Prick Test in Korean Adults
Offending food allergens can vary with regional preferences in food consumption. In this study, we analysed sensitization rates to commonly consumed foods in Korean adults suspected of having food allergy. One hundred and thirty four subjects underwent a skin prick test (SPT) with 55 food allergens,...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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The Korean Academy of Medical Sciences
2016
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4951547/ https://www.ncbi.nlm.nih.gov/pubmed/27478328 http://dx.doi.org/10.3346/jkms.2016.31.8.1197 |
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author | Kim, Sung Ryeol Park, Hye Jung Park, Kyung Hee Lee, Jae-Hyun Park, Jung-Won |
author_facet | Kim, Sung Ryeol Park, Hye Jung Park, Kyung Hee Lee, Jae-Hyun Park, Jung-Won |
author_sort | Kim, Sung Ryeol |
collection | PubMed |
description | Offending food allergens can vary with regional preferences in food consumption. In this study, we analysed sensitization rates to commonly consumed foods in Korean adults suspected of having food allergy. One hundred and thirty four subjects underwent a skin prick test (SPT) with 55 food allergens, of which 13 were made by our laboratory and the rest were commercially purchased. Of the 134 patients, 73 (54.5%) were sensitized to one or more food allergens. Sensitization to chrysalis was detected most frequently, at a rate of 25.4%. Sensitization rates to other food allergens were as follows: maize grain (13.4%), shrimp (11.9%), almond (11.1%), wheat flour (8.2%), lobster (8.2%), buckwheat (8.2%), mackerel (5.2%), pollack (5.2%), halibut (4.5%), peanut (4.5%), anchovy (4.4%), squid (3.7%), saury (3.0%), common eel (3.0%), yellow corvina (3.0%), hairtail (2.2%), octopus (2.2%), and others. In addition to well-known food allergens, sensitivity to mackerel, chrysalis, pollack, and halibut, which are popular foods in Korea, was observed at high rates in Korean adults. We suggest that the SPT panel for food allergy in Korea should include these allergens. |
format | Online Article Text |
id | pubmed-4951547 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2016 |
publisher | The Korean Academy of Medical Sciences |
record_format | MEDLINE/PubMed |
spelling | pubmed-49515472016-08-01 IgE Sensitization Patterns to Commonly Consumed Foods Determined by Skin Prick Test in Korean Adults Kim, Sung Ryeol Park, Hye Jung Park, Kyung Hee Lee, Jae-Hyun Park, Jung-Won J Korean Med Sci Original Article Offending food allergens can vary with regional preferences in food consumption. In this study, we analysed sensitization rates to commonly consumed foods in Korean adults suspected of having food allergy. One hundred and thirty four subjects underwent a skin prick test (SPT) with 55 food allergens, of which 13 were made by our laboratory and the rest were commercially purchased. Of the 134 patients, 73 (54.5%) were sensitized to one or more food allergens. Sensitization to chrysalis was detected most frequently, at a rate of 25.4%. Sensitization rates to other food allergens were as follows: maize grain (13.4%), shrimp (11.9%), almond (11.1%), wheat flour (8.2%), lobster (8.2%), buckwheat (8.2%), mackerel (5.2%), pollack (5.2%), halibut (4.5%), peanut (4.5%), anchovy (4.4%), squid (3.7%), saury (3.0%), common eel (3.0%), yellow corvina (3.0%), hairtail (2.2%), octopus (2.2%), and others. In addition to well-known food allergens, sensitivity to mackerel, chrysalis, pollack, and halibut, which are popular foods in Korea, was observed at high rates in Korean adults. We suggest that the SPT panel for food allergy in Korea should include these allergens. The Korean Academy of Medical Sciences 2016-08 2016-05-12 /pmc/articles/PMC4951547/ /pubmed/27478328 http://dx.doi.org/10.3346/jkms.2016.31.8.1197 Text en © 2016 The Korean Academy of Medical Sciences. http://creativecommons.org/licenses/by-nc/4.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Article Kim, Sung Ryeol Park, Hye Jung Park, Kyung Hee Lee, Jae-Hyun Park, Jung-Won IgE Sensitization Patterns to Commonly Consumed Foods Determined by Skin Prick Test in Korean Adults |
title | IgE Sensitization Patterns to Commonly Consumed Foods Determined by Skin Prick Test in Korean Adults |
title_full | IgE Sensitization Patterns to Commonly Consumed Foods Determined by Skin Prick Test in Korean Adults |
title_fullStr | IgE Sensitization Patterns to Commonly Consumed Foods Determined by Skin Prick Test in Korean Adults |
title_full_unstemmed | IgE Sensitization Patterns to Commonly Consumed Foods Determined by Skin Prick Test in Korean Adults |
title_short | IgE Sensitization Patterns to Commonly Consumed Foods Determined by Skin Prick Test in Korean Adults |
title_sort | ige sensitization patterns to commonly consumed foods determined by skin prick test in korean adults |
topic | Original Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4951547/ https://www.ncbi.nlm.nih.gov/pubmed/27478328 http://dx.doi.org/10.3346/jkms.2016.31.8.1197 |
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