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Prevalence and clinical features of adverse food reactions in Portuguese adolescents

2020-08Journal article Open access
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dc.contributor.authorLozoya-Ibáñez, Carlos
dc.contributor.authorMorgado-Nunes, Sara
dc.contributor.authorRodrigues, Alexandra
dc.contributor.authorFernandes, Patrícia
dc.contributor.authorLourenço, Olga
dc.contributor.authorFonseca, Ana Mafalda
dc.contributor.authorBarata, Luís Taborda
dc.date.accessioned2021-07-05T10:45:43Z
dc.date.available2021-07-05T10:45:43Z
dc.date.issued2020-08
dc.description.abstractBackground & aims: The objective of the present study was to determine, for the first time, the prevalence and clinical features of food allergy in Portuguese adolescents. Methods: Cross-sectional study performed in various secondary schools in central Portugal. Randomly selected adolescents replied to a validated food allergy questionnaire. Those who reported an adverse food reaction were seen at participating hospitals, where clinical history was taken, skin prick (SPT) and prick-prick skin (SPPT) tests were performed, and food allergen-specific IgE levels (sIgE) were determined. An open oral challenge was performed in selected cases. Cases of positive clinical history of immediate (up to 2 h after ingestion) reaction in association with positive food sIgE levels and/or SPT were classified as IgE-associated probable food allergy and as confirmed IgE-mediated food allergy if food challenges were positive. Cases of positive clinical history of delayed (more than 2 h after ingestion) and negative food sIgE levels independently of positive SPT or SPPT results, were classified as non-IgE associated probable food allergy. Results: The prevalence of probable food allergy in Portuguese adolescents was 1.41% (95% CI: 0.90–2.03%), with fresh fruits, shellfish, nuts, and peanut as the most frequently implicated foods. IgE-mediated probable food allergy occurred in 1.23% (95% CI: 0.67–1.72%) of cases, with fresh fruits, shellfish, and nuts mainly involved. Cutaneous symptoms were most frequently reported. Conclusions: The prevalence of probable food allergies in Portuguese adolescents is low, is mostly related to fresh fruits, shellfish, nuts, and peanut, and most frequently involves cutaneous symptoms.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.waojou.2020.100453pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.6/11186
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectAdolescentspt_PT
dc.subjectAdverse food reactionpt_PT
dc.subjectFood allergypt_PT
dc.subjectPrevalencept_PT
dc.subjectCutaneous testspt_PT
dc.subjectOpen food challengept_PT
dc.titlePrevalence and clinical features of adverse food reactions in Portuguese adolescentspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue8pt_PT
oaire.citation.startPage100453pt_PT
oaire.citation.titleThe World Allergy Organization Journalpt_PT
oaire.citation.volume13pt_PT
person.familyNameLourenço
person.familyNameLoureiro Fonseca
person.familyNameTaborda Barata
person.givenNameOlga Maria Marques
person.givenNameAna Mafalda
person.givenNameLuis
person.identifierH-3836-2012
person.identifier104007
person.identifier.ciencia-id6618-1C4C-D1B7
person.identifier.ciencia-idA61D-657A-6DD0
person.identifier.ciencia-id1E1F-8A43-055B
person.identifier.orcid0000-0002-8401-5976
person.identifier.orcid0000-0003-1118-5525
person.identifier.orcid0000-0001-6649-8890
person.identifier.scopus-author-id15128160500
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationc890c74a-abc1-4910-aa70-f0da7b4ad902
relation.isAuthorOfPublication34cfbd2d-5537-4aba-8552-3e2e4d48b473
relation.isAuthorOfPublication3f1ad371-56e3-4fda-9409-748e355a0de1
relation.isAuthorOfPublication.latestForDiscovery34cfbd2d-5537-4aba-8552-3e2e4d48b473

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