Clinical and Laboratory Characteristics of Patients with Food Allergy: Single-Center Experience

Objectives: This study aimed to examine the clinical and laboratory features of the patients diagnosed with food allergy who applied to the pediatric allergy outpatient clinic.
Methods: This study was performed between March 2016 and December 2017 as a cross-sectional observational study. The files of 90 patients with food allergy were evaluated retrospectively.
Results: Ninety patients were included in the study. Sixty three (70%) of the cases were male and 27 (30%) were female. The median age of the patients was 12 months (range 3-156), and the age at onset of symptoms was 4 months (1-156). At the time of the diagnosis, the total number of eosinophils was 410/mm3 (0-4600), and the total IgE value was 83.1 IU/ml (3.17-2500). When the cases were divided into two groups according to their gender, no significant difference was found between the groups regarding the median age, onset age of the symptoms, total IgE, eosinophil and specific IgE levels. Fifty (55.6%) cases had atopic dermatitis, 31 (34.4%) had urticaria, 6 (6.7%) had proctocolitis, 2 (2.2%) had angioedema and 1 (1.1%) had anaphylaxis. Thirty-four (37.8%) of the cases had IgE-mediated, six (6.7%) cases had non-IgE mediated, and 50 (55.5%) cases had mixed type food allergy. The most common food allergens were egg 29 (32.2%), cow’s milk and egg 27 (30%) and cow’s milk 22 (24.4%). In the skin prick test, sensitivity was found in 52 (57.7%) patients. The most common sensitization was against egg (22.2%). Specific IgE values were found as F1: 0.87 kU/L (0.10-100), F2: 0.30 kU/L (0.10-96.90) and F5: 0.48 kU/L (0.10-53).
Conclusion: Egg and cow’s milk allergy were the most common food allergens in our study. However; more than half of the patients were diagnosed with atopic dermatitis. Evaluation of the patients with atopic dermatitis in terms of food allergy may be appropriate.

Besin Alerjili Olgularýn Klinik ve Laboratuvar Özellikleri: Tek Merkez Deneyimi

Amaç
Çocuk alerji polikliniðine baþvuran besin alerjisi tanýsý konulan olgularýn klinik ve laboratuvar özelliklerinin belirlenmesi amaçlandý.
Gereç ve yöntem
Bu çalýþma kesitsel gözlemsel bir çalýþma olarak Mart 2016- Aralýk 2017 tarihleri arasýnda yapýldý. Besin alerjisi tanýsý ile izlenen 90 hastanýn dosyasý geriye dönük olarak deðerlendirildi.
Bulgular
Çalýþmaya 90 olgu dahil edildi. Olgularýn 63’ü (%70) erkek, 27’si (%30) kýz idi. Olgularýn median yaþý 12ay (3-156), semptomlarýn baþlama yaþý 4 ay (1-156) idi. Taný anýndaki eozinofil sayýsý 410/mm3 (0-4600), total IgE deðeri 83.1 IU/ml (3,17-2500) idi. Olgular cinsiyetlerine göre 2 gruba ayrýlarak deðerlendirildiðinde ortalama yaþ, semptomlarýn baþlama yaþý, total IgE düzeyleri, eozinofil düzeyleri ve spesifik IgE düzeylerine göre gruplar arasýnda anlamlý farklýlýk saptanmadý. Olgularýn 50 (% 55,6) ’sine atopik dermatit, 31(% 34,4)’ ine ürtiker, 6 (% 6,7)’sýna proktokolit, 2 (%2,2 )’sine anjioödem, 1(%1,1 )’ine anafilaksi tanýsý konuldu. Olgularýn 34 (%37,8)’ünde IgE aracýlý, 6 (% 6,7)’sýnda non-IgE ve 50 (%55,5)’sinde mikst tip besin alerjisi saptandý. En sýk tespit edilen besinler yumurta 29 (%32,2); süt ve yumurta 27 (%30) ve inek sütü 22 (%24,4) idi. Deri prik testinde hastalarýn 52 (%57,7) ’sinde duyarlýlýk saptandý. Olgularda en fazla yumurta (%22,2) duyarlýlýðý tespit edildi. Spesifik IgE deðerleri F1: 0,87 kU/L (0,10-100), F2: 0,30 kU/L (0,10-96,90), F5: 0,48 kU/L (0,10-53) olarak saptandý.

Sonuç
Besin alerjisine en sýk neden olan besinler yumurta ve inek sütüdür. Bununla birlikte hastalarýn yarýsýndan fazlasý atopik dermatit tanýsý aldýðýndan; atopik dermatitli hastalarýn besin allerjisi açýsýndan deðerlendirilmeleri uygun olabilir.