Sunday, 6 December 2015
Ivanka Trump Ballroom (Trump National Doral)
Sophia Eugenia Martinez, Nutritionist
,
Gastroenterology, Instituto Nacional De Ciencias Medicas y Nutricion Salvador Zubiran, Mexico, Mexico
Elisa Gomez, MSc
,
Gastroenterology, Instituto Nacional De Ciencias Medicas y Nutricion Salvador Zubiran, Mexico, Mexico
Sara Delarosa, Nutritionist
,
Gastroenterology, Instituto Nacional De Ciencias Medicas y Nutricion Salvador Zubiran, Mexico, Mexico
Luis Federico Uscanga, MD
,
Gastroenterology, Departamental Head, Mexico, Mexico
Mariana Gutierrezzamora, Nutritionist
,
Gastroenterology, Instituto Nacional De Ciencias Medicas y Nutricion Salvador Zubiran, Mexico, Mexico
Reinero Fagundo, MD
,
Central Laboratory, Instituto Nacional De Ciencias Medicas y Nutricion Salvador Zubiran, Mexico, Mexico
Sophia Eugenia Martinez, Nutritionist
,
Gastroenterology, Instituto Nacional De Ciencias Medicas y Nutricion Salvador Zubiran, Mexico, Mexico
Elisa Gomez, MSc
,
Gastroenterology, Instituto Nacional De Ciencias Medicas y Nutricion Salvador Zubiran, Mexico, Mexico
Background: Food allergies are an inmune response mediated by inmunoglobulines where IgE plays an important role.The soy, milk, eggs, dried fruit, fish and shellfish are reportated the most frequent food associated to hipersensibility and allergic syndromes. Some people with inespecific gastrointestinal symptons in México may have a food allergy however is not know the frequency and the specific food that is related. With CLA allergen- specific IgE assay we described the frequency of food allergies in patients with inespecific gastrointestinal symptoms recluted in a tertiary hospital.
Methods: In a group of people of different ages who reported digestive functional disorders we conducted a measurement of IgE levels throught a CLA allergen- specific food assay of 36 items with a periferic blood sample of 1.5 ml . Results were classified according luminescense units (UL) in three categories: moderate response (66- 142 UL), high response (143- 242 UL) and very high response (≥ 243 UL) given by the manufacturer. A cut- off point ≥ 143 UL was considered a positive clinically relevant response by each of the food . Using statictic program SPSS v.20 frequencies were obtained.. The study meet international ethical standars about the process and blood sample treatment.
Results;We evaluated 82 allergenic panel reports (70.7% women) of patients betweeen 1 to 70 years ora ge (35 y, median). Of the total, the 8.5% was positive for shrimp, 7.3% for maize, 6.1% for rice, oats, chicken and shellfish, 4.9% for soy, pork, citrics and beef, 2.4% for almonds, milk, casein, cheese, avocato,peach, tomato and egg white and 1.2% for peanuts, nuts, apple, egg yolk, green beans, sweet pepper, potatoes and carrots. None of the samples was positive for cabbage and edible beans.
Conclusions: A higher frequency of food allergies was found in these patients may be due to the kind of patients with gastrointestinal disorders and posibly because the cut off point. More validated studies are needed and overall correlate the allergic symptoms with the resulto of the test.
Learning Objectives:
To know the prevalence of food allergies in patients with gastrointestinal functional disorders throught a food- specific test in a tertiary level hospital in Mexico.
