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Vol. 47. Issue 3.
Pages 246-253 (May - June 2019)
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Vol. 47. Issue 3.
Pages 246-253 (May - June 2019)
Original Article
DOI: 10.1016/j.aller.2018.09.004
Self-reported hypersensitivity and allergy to foods amongst Mexican adolescents: Prevalence and associated factors
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T.R. Bedolla-Pulidoa, M. Bedolla-Barajasa,
Corresponding author
drmbedbar@gmail.com

Corresponding author.
, J. Morales-Romerob, T.I. Bedolla-Pulidoc, M.V. Domínguez-Garcíad, D.D. Hernández-Colína, M.V. Flores-Merinod
a Servicio de Alergia e Inmunología Clínica, Hospital Civil de Guadalajara “Dr. Juan I. Menchaca”, Salvador de Quevedo y Zubieta No. 750, Colonia La Perla, Guadalajara, Jalisco C.P. 44340, Mexico
b Instituto de Salud Pública, Universidad Veracruzana, Av. Luis Castelazo Ayala s/n., Colonia Industrial Ánimas, Xalapa, Veracruz C.P. 91190, Mexico
c Universidad de Guadalajara, Centro Universitario de Ciencias de la Salud, Sierra Mojada No. 950, Colonia Independencia Oriente, Guadalajara, Jalisco C.P. 44340, Mexico
d Universidad Autónoma del Estado de México, Centro de Investigación en Ciencias Médicas, Estado de México, Jesús Carranza No. 205, Colonia Universidad, Toluca de Lerdo, Estado de México, C.P. 50130, Mexico
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Tables (5)
Table 1. Frequency of self-reported clinical manifestations associated to the ingestion of foods amongst 1992 late adolescents.
Table 2. Foods most frequently associated with food hypersensitivity and probable food allergy amongst 1992 late adolescents.
Table 3. Primary foods associated with probable allergy symptoms that are regulated by IgE.
Table 4. Multivariate model of factors associated with food hypersensitivity.
Table 5. Multivariate model of factors associated with probable food allergy.
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Abstract
Background

The prevalence of food allergy is on the rise on a global scale.

Objective

To determine the prevalence of food hypersensitivity (FHS) and probable food allergy (PFA), as well as the foods and factors associated with these occurrences.

Methods

A cross-sectional study was carried out among 1992 adolescents (aged 15–18 years). Each adolescent answered a structured questionnaire. A multivariate analysis was used to identify the association between the variables.

Results

The prevalence of FHS was 10.6% (the most commonly associated foods were shrimp, cow's milk and avocado) and the PFA was 7.8% (shrimp, cow's milk and pecan). The prevalences of oral allergy syndrome, food-associated urticaria and systemic reaction were 4.9%, 3.6% and 1.5%, respectively. The following factors were associated with FHS: personal history of asthma (OR 1.63; 95% CI: 1.11–2.41), allergic rhinitis (OR 2.60; 95% CI: 1.75–3.87), atopic dermatitis (OR 2.07; 95% CI: 1.25–3.43), maternal history of asthma (OR 1.80; 95% CI: 1.02–3.16), atopic dermatitis (OR 6.11; 95% CI: 2.45–15.29), and female sex (OR 1.89; 95% CI: 1.38–2.59). PFA was associated with a personal history of asthma (OR 1.65; 95% CI: 1.06–2.56), allergic rhinitis (OR 2.46; 95% CI: 1.56–3.88), atopic dermatitis (OR 2.02; 95% CI: 1.15–3.54), paternal allergic rhinitis (OR 2.52; 95% CI: 1.15–5.51), maternal atopic dermatitis (OR 7.46; 95% CI: 2.93–19.00), and female sex (OR 1.89; 95% CI: 1.31–2.72).

Conclusion

The adverse reactions associated with foods among late adolescents are a frequent occurrence, and the most commonly associated factor is atopy.

Keywords:
Food allergy
Adolescent
Prevalence
Cross-sectional studies

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