1006 Food Sensitization: Prevalence and Specific Allergy-Associated Foods in a Population Sample from Venezuela

Sunday, 6 December 2015
Ivanka Trump Ballroom (Trump National Doral)

Joselit Torres, MD , Inmunologia y Alergias, Hospital Vargas De Caracas, Caracas, Venezuela

Esperanza Garcia, MD , Immunology, Universidad Delzulia, Maracaibo, Venezuela

Adriana Castillo, LIC , Laboratorio, Instituto Docente De Inmuno Diagnostico, Caracas, Venezuela

Carmen Hernandez, LIC , Laboratorio, Instituto Docente De Inmuno Diagnostico, Caracas, Venezuela

Most frequently requested allergic laboratory test is serum specific IgE measurement that estimates in vitro sensitization to allergens. In this sense a proper interpretation must be done as a positive value does not necessarily translate into allergy diagnosis.

Despite the high frequency these tests are performed as a diagnostic method for food allergies, there are no studies in Venezuela about the prevalence of food allergy, or the specific foods associated with the allergic clinical symptoms, so we aimed to determine the most common sensitization and/or allergy- associated foods in a population sample.

Materials and Methods: A retrospective study was performed in 400 patients with presumptive diagnosis of food allergy. Patients of both genders were selected aged 1 to 82 years, excluding patients with serious diseases. Previous clinical evaluation, blood samples was obtained and serum food-specific IgE (panel of 65 foods) was quantified through Aeneas System equipment Bio Genetix III, subsequently being used appropriate statistical analysis.

Results: 113 valid samples were obtained that showed food sensitization in a 28.25%, being corn, oats and rice the foods implicated. High values of IgE (levels IV to VI), which are usually associated with clinical symptoms were obtained only in 7% of patients, who showed positive values for fish, seafood and citrus.

Conclusions: food sensitization is relatively common in our environment resulting in an overall high prevalence of the following foods: rice, oatmeal and citrus. Positive values for diagnosis of food allergies (Level IV to VI) were relatively uncommon. It is advisable to extend this data and to conduct comparative multicentre studies to corroborate these findings and take action regarding the request of more specific laboratory tests for proper diagnosis of food allergies.