Age-specific Epidemiology of the Antibody Response Prevalence in Children with Food Allergy

Cover Page
  • Authors: Snovskaya M.A.1, Namazova-Baranova L.S.1,2,3, Semikina E.L.1, Makarova S.G.1,2, Kozhevnikova O.V.1, Batyrova A.S.1, Marushina A.A.1
  • Affiliations:
    1. Scientific Center of Children’s Health, Moscow
    2. I.M. Sechenov First Moscow State Medical University, Moscow
    3. N.I. Pirogov Russian National Research Medical University, Moscow
  • Issue: Vol 71, No 1 (2016)
  • Pages: 68-76
  • Section: PEDIATRICS: CURRENT ISSUES
  • URL: https://vestnikramn.spr-journal.ru/jour/article/view/637
  • DOI: https://doi.org/10.15690/vramn637

Abstract


Food allergy (FA) is an important health problem which determines lower life quality of a patient and his family. Egg proteins, milk, soy, wheat, and nuts provoke FA more often but any food product may potentially cause allergic reactions. So the aim was to study the age-specific dynamics of antibody response and select the most meaningful IgE production triggers in children with PA. Materials and Methods. The study included 682 children with FA divided into groups according to age: 2−5 months, 6−18 months, 1.5−4 years, 4−10 years, older than 10 years. The IgE levels to cereals, vegetables, bananas, meat, and poultry allergens were measured in blood samples. Results. The age dynamic of IgE-positive responses was detected. The frequency of positive responses was higher in older children. The most significant IgE production triggers for 2−5 months children were allergens of potatoes, pork and cereals (8−14%); for 6−18 month children potatoes (22.7%), buckwheat (19,3%), cereals (10−15%); for 1.5−4 years children bananas (29.5%), cereals, carrots and potatoes (19,5−24%); for 4−10 years children bananas, carrots and cereals (20−28%); for the senior children carrots (47.5%), bananas, cereals and tomatoes (30−36%). Chicken-specific IgE-positive response was minimal for all ages, and meat or poultry specific IgE were observed in 8−15% of patients. Conclusion. Different groups of food allergens provoke sensitization in children during their life. The range of food products with low allergenic activity remains constant in various ages. Age characteristics of IgE production requires differentiated diagnosis approach. 


M. A. Snovskaya

Scientific Center of Children’s Health, Moscow

Author for correspondence.
Email: snows@inbox.ru

Russian Federation MD

L. S. Namazova-Baranova

Scientific Center of Children’s Health, Moscow; I.M. Sechenov First Moscow State Medical University, Moscow; N.I. Pirogov Russian National Research Medical University, Moscow

Email: namazova@nczd.ru

Russian Federation MD, PhD, Professor

E. L. Semikina

Scientific Center of Children’s Health, Moscow

Email: semikinaelena@yandex.ru

Russian Federation MD, PhD

S. G. Makarova

Scientific Center of Children’s Health, Moscow; I.M. Sechenov First Moscow State Medical University, Moscow

Email: sm27@yandex.ru

Russian Federation MD, PhD

O. V. Kozhevnikova

Scientific Center of Children’s Health, Moscow

Email: fd@nczd.ru

Russian Federation MD, PhD

A. S. Batyrova

Scientific Center of Children’s Health, Moscow

Email: melograno8@yandex.ru

Russian Federation MD

A. A. Marushina

Scientific Center of Children’s Health, Moscow

Email: jasnoe@mail.ru

Russian Federation MD

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