Self-reported prevalence of clinical features of allergy to nuts and seeds, and seafood in university students
10.5415/apallergy.2018.8.e19
- Author:
Ma. Victoria DOMÍNGUEZ-GARCÍA
1
;
Miriam V FLORES-MERINO
;
Cecilia PUENTE-FERNÁNDEZ
;
Jaime MORALES-ROMERO
;
Martín BEDOLLA-BARAJAS
Author Information
1. Centro de Investigación en Ciencias Médicas, Universidad Autónoma del Estado de México, State of Mexico 50000, México.
- Publication Type:Original Article
- Keywords:
Nut and seed allergy;
Seafood allergy;
Self report;
Prevalence;
Young adults
- MeSH:
Abdominal Pain;
Cross-Sectional Studies;
Developing Countries;
Flushing;
Food Hypersensitivity;
Hand;
Humans;
Hypersensitivity;
Juglans;
Nuts;
Prevalence;
Seafood;
Self Report;
Young Adult
- From:
Asia Pacific Allergy
2018;8(2):e19-
- CountryRepublic of Korea
- Language:English
-
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.
