Screening Of Immunoglobulin E Mediated Food Allergies Among Children

Background. - Food allergy is a major public health concern all over the world. Data are lacking on the number 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 food allergy as well as collecting data on clinical presentation among pediatrics.Methods. - The sensitization pattern of the most common 21 food allergens through Immuno(LINE) IgE Nutritional assay as well as total serum IgE test were assessed. The assessment was conducted on a group of 188 children aged from one to five years who visited the pediatric outpatient clinic of Suez Canal University hospital.Results. - One or more specific allergen components related IgE antibodies were found in 74.5% of the study participants. The mean level of total IgE in serum was 122.86 +/- 72.93 IU/ml. In addition, the percentage of children who were diagnosed with food allergy reached 22.3% whereas the percentage of those who were confirmed with food allergy was 4.3%. Furthermore, Egg yolk was represented as the most frequently food allergen 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 confirmed via Immuno(LINE) IgE Nutritional assay were caused by cow's milk and egg yolk allergens. (C) 2021 Elsevier Masson SAS. All rights reserved.