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2016 FI

© Thomson Reuters, Journal Citation Reports, 2016

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Index Medicus/Medline, Excerpta Medica/EMBASE, IBECS, IME Cancerlit, Bibliomed, CabHealth, Scisearch, HealthStar, Scopus, Prous, Science Intergews, Science Citation Index Expanded.


  • Impact Factor: 1.439 (2016)
  • SCImago Journal Rank (SJR):0,38
  • Source Normalized Impact per Paper (SNIP):0,591

© Thomson Reuters, Journal Citation Reports, 2016

Allergol Immunopathol (Madr) 2018;46:45-57 - DOI: 10.1016/j.aller.2017.02.005
Original Article
Evaluation of the frequency of food allergens based on skin prick test in children in Kurdistan Province – Iran
R. Kalmarzia, P. Ataeeb, Gh. Homagostarc, M. Tagikc, E. Ghaderid, W. Kootic,,
a Cellular & Molecular Research Center, Kurdistan University of Medical Sciences, Sanandaj, Iran
b Department of Pediatrics of Beast Hospital, Kurdistan University of Medical Sciences, Sanandaj, Iran
c Student Research Committee, Kurdistan University of Medical Sciences, Sanandaj, Iran
d Social Determinants of Health Research Center, Kurdistan University of Medical Sciences, Sanandaj, Iran
Received 09 January 2017, Accepted 18 February 2017

Food allergy refers to abnormal reactions of the body caused by an immune system response to food. This study was conducted aiming to investigate allergy to food allergens in children with food allergies.

Materials and methods

This study was conducted as a cross-sectional one on 304 children aged six months to seven years with food allergies admitted to the tertiary referral hospital in Kurdistan Province – Iran, during 2014–2015. All the patients were examined for skin prick test using 49 allergens. Finally, the obtained data were analysed using SPSS15 and chi-square and t tests.


The highest percentage of occurrence of bump reaction (wheal) and redness (flare) was due to the consumption of fish, eggs, tomatoes, and cocoa. Moreover, the lowest rate of wheal and flare was caused by exposure to allergens like latex, tea, malt, and wheat flour. The reaction most created due to the consumption of foods was flare which was higher among under three-year-olds group (p<0.05), and between the sexes, girls showed the most common allergic reactions (p<0.05).


Since food allergy has a high prevalence in children, it should be considered with great interest. Considering that avoiding food allergens is the first step in the treatment of food allergies, the present study may be a useful guide in this regard.

Allergens, Food allergies, Children
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