Background: It has been known for some time now that reactions to allergens, not only those inhaled but also those in food, varies with age in atopical patients. Objective: To evaluate the specific IgE positivity percentage in order to improve laboratory diagnosis in subjects with suspected food allergy. Methods: The positivity percentages of specific IgE were analysed (UniCAPIOO-Pharmacia) taking into consideration the two age brackets of below and above 12 years. The below 12 years age bracket was then further divided into pre-school age (3-5 years) and school age (6-12 years). Results: By measuring the simple positivity percentage for specific IgE to food allergens, there is a clear decrease as the child matures in reactions to milk and eggs and an increase towards food IgEs that cross-react with grass and tree pollens or other inhaled allergens like moulds and mites. Conclusion: It will be necessary in the future to have the diagnostic means to identify this cross-reaction problem by using recombinant allergens that can demonstrate the combined reaction between inhaled and food allergens.

Analysis of the positivity rate in IgE positive patients to food allergens in Verona hospital laboratory during 2003

CARUSO, BEATRICE;
2005-01-01

Abstract

Background: It has been known for some time now that reactions to allergens, not only those inhaled but also those in food, varies with age in atopical patients. Objective: To evaluate the specific IgE positivity percentage in order to improve laboratory diagnosis in subjects with suspected food allergy. Methods: The positivity percentages of specific IgE were analysed (UniCAPIOO-Pharmacia) taking into consideration the two age brackets of below and above 12 years. The below 12 years age bracket was then further divided into pre-school age (3-5 years) and school age (6-12 years). Results: By measuring the simple positivity percentage for specific IgE to food allergens, there is a clear decrease as the child matures in reactions to milk and eggs and an increase towards food IgEs that cross-react with grass and tree pollens or other inhaled allergens like moulds and mites. Conclusion: It will be necessary in the future to have the diagnostic means to identify this cross-reaction problem by using recombinant allergens that can demonstrate the combined reaction between inhaled and food allergens.
Age; Food; Specific IgE
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11562/959656
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