food allergy in adults-the experience of a center in the north of portugal
TRANSCRIPT
RESULTS Overall, 142 individuals (114 females; mean age 37±14y), with
236 suspected food adverse reacAons, were included. FAR was confirmed in 56 (24%, 43 paAents), and 105 (45%) were considered FNAR (Table 1).
In 75 (32%) the study was not concluded due to paAent’s non aOendance to the OFC.
INTRODUCTION It is esAmated that 2-‐3% of the adult populaAon worldwide has 1 or more food allergies but approximately 20% of the populaAon
avoids certain foods because of a perceived food allergy.
CONCLUSIONS Most of the adult’s adverse food reacAons in our group were not allergic, however new allergies in adults should be studied since
many food allergies begin in adult age.
History of anaphylaxis should not presume an allergic eAology and OFC should be carried out.
Implicated foods were similar between AR and NAR, and should not alter the invesAgaAon process.
Non-‐adherence to the diagnosAc work-‐up should be prevented by increasing paAent awareness, avoiding unnecessary food restricAons.
Poster PS04-‐066
Food allergy in adults: the experience of a center in the North of Portugal
Mariana Couto1,2, Alice Coimbra1, Diana Silva1, Natacha Santos1, Ana Pereira1,3, José Luís Plácido1
1 – Serviço Imunoalergologia, Hospital São João, EPE -‐ Porto, Portugal; 2 – Immunology Lab, Faculty of Medicine, University of Porto – Porto, Portugal; 3 -‐ Health InformaAon and Decision Sciences Department Faculty of Medicine, University of Porto -‐ Porto, Portugal
Allergic reacSons
(n=56) Non-‐allergic reacSons
(n = 105) p
Atopy, n (%) 30 (83) 41 (63) 0.027*
Asthma, n (%) 19 (54) 21 (33) 0.037*
Eczema, n (%) 1 (2) 1 (1)
RhiniSs, n (%) 25 (96) 36 (97) 0.799*
Age of onset of symptoms, mean±SD 27±14 30±14 0.17†
started in childhood, n 8 12 0.880*
Reported symptoms, n (%) 0.002*
Anaphylaxis 29 (54) 24 (24)
Mucocutaneous symptoms 18 (32) 63 (64)
Repiratory symptoms 2 (2) 4 (4)
GI symptoms 4 (7) 3 (3)
Onset of symptoms a\er ingesSon, n (%) <0.001*
< 1h 34 (65) 33 (34)
>1h 3 (6) 25 (26)
Table 1: CharacterisScs of paSents and food reacSons.
* Chi-‐square test; † Independent samples T-‐test Figure 1. Food involved in allergic (A) and non-‐allergic reacAons (B).
AIM To describe the characterisAcs, implicated foods and final allergy diagnosis among adult paAents with suspected adverse reacAons to foods and to
compare food allergic reacAons (FAR) with non-‐allergic reacAons (FNAR).
METHODS A retrospecAve analysis of clinical files of paAents followed in a University Hospital Allergy Department and referred to a Food Allergy Unit due to suspected adverse food reacAons was undertaken.
Ø Adults studied between January 2009 and October 2012 were included.
Ø Demographic characterisAcs were recorded.
Ø Final diagnosis of food allergy was based on: -‐ Clinical history
-‐ sIgE
-‐ skin prick tests with commercial extracts and fresh foods
-‐ open food challenges (OFC)
Ø StaAsAcal analysis was perform using SPSS 18.0 (p<0.05).
0
5
10
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25
30
Cow's milk Egg Fish Shellfish Fresh fruits Nuts Peanut Legumes Cephalopods
%
A -‐ Allergic ReacSons
0
5
10
15
20
25
30
Cow's milk Egg Fish Shellfish Fresh fruits Nuts Peanut wheat Legumes Cephalopods Others
%
B -‐ Non-‐allergic reacSons