Asia Pac Allergy.
2018 Apr;8(2):e19. 10.5415/apallergy.2018.8.e19.
Self-reported prevalence of clinical features of allergy to nuts and seeds, and seafood in university students
- Affiliations
-
- 1Centro de Investigación en Ciencias Médicas, Universidad Autónoma del Estado de México, State of Mexico 50000, México.
- 2Instituto de Salud Pública, Universidad Veracruzana, Veracruzana 91090, México.
- 3Servicio de Alergia e InmunologÃa ClÃnica, Hospital Civil de Guadalajara “Dr. Juan I. Menchacaâ€, Jalisco 44340, México. drmbedbar@gmail.com
- KMID: 2410227
- DOI: http://doi.org/10.5415/apallergy.2018.8.e19
Abstract
- BACKGROUND
In developing countries, there is a lack of epidemiological information related to food hypersensitivity, including nuts and seafood.
OBJECTIVE
The aim was to determine the prevalence of allergic reactions and clinical manifestations associated with the consumption of nuts and seeds or seafood in university students.
METHODS
We designed an observational cross-sectional study. A structured questionnaire was applied to Mexican university students to identify allergic reactions associated with the consumption of nuts and seeds, and seafood.
RESULTS
A sample of 1,200 students was included; mean age of 19.7 ± 1.7 years. Prevalence of symptoms associated with the consumption of nuts and seeds, and seafood were 2.8% (33 of 1,200) and 3.5% (42 of 1,200) respectively. The main clinical manifestations were abdominal pain (63.6% in nuts and seeds), flushing (50% in seafood), and pharyngeal oppression (19% in seafood). Prevalence of perceived, probable and systemic allergy to nuts and seeds was 2.8% (95% confidence interval [CI], 2.5%-3.0%), 0.8% (95% CI, 0.3%-1.3%) and 0.2% (95% CI, 0%-0.4%) respectively. On the other hand, the prevalence (perceived, probable, and systemic) associated with seafood consumption was 3.5% (95% CI, 2.5%-4.5%), 1.8% (95% CI, 1.0%-2.5%), and 0.5% (95% CI, 0.1%-0.9%). Walnut and shrimp were the most frequently reported foods.
CONCLUSION
For every 100 Mexican university students, approximately 3 or 4 perceived to have allergy attributed to the consumption of some nuts and seeds or seafood, while 1 or 2 students would have a probable reaction to this same type of food. Walnut and shrimp would be causing the higher quantity of food allergic reactions.
