tBackground. – Food allergy is a major public health concern all over the world. Data are lacking on thenumber of affected children, severity of food allergy, and burden of the disease.Objectives. – The current research aims at exploring the most common sensitization patterns of foodallergy as well as collecting data on clinical presentation among pediatrics.Methods. – The sensitization pattern of the most common 21 food allergens through ImmunoLINEIgENutritional assay as well as total serum IgE test were assessed. The assessment was conducted on agroup of 188 children aged from one to five years who visited the pediatric outpatient clinic of SuezCanal University hospital.Results. – One or more specific allergen components related IgE antibodies were found in 74.5% of the studyparticipants. The mean level of total IgE in serum was 122.86 ±72.93 IU/ml. In addition, the percentage ofchildren who were diagnosed with food allergy reached 22.3% whereas the percentage of those who wereconfirmed with food allergy was 4.3%. Furthermore, Egg yolk was represented as the most frequently foodallergen with a percentage of 27.7% whereas egg white and cow milk amounted to 23.4%.Conclusion. – Most of the children were found to be poly-sensitized. The frequent food allergies confirmedvia ImmunoLINEIgE Nutritional assay were caused by cow’s milk and egg yolk allergens. |
