Tuesday, 9 December 2014
Exhibition Hall-Poster Area (Sul America)
Sungryeol KIM, MD
,
Division of Allergy and Immunology, Department of Internal Medicine, Yonsei University College of Medicine, Seoul, South Korea
Kyung Hee Park, MD
,
Division of Allergy and Immunology, Department of Internal Medicine, Yonsei University College of Medicine, Seoul, South Korea
Hye Jung Park, MD
,
Division of Allergy and Immunology, Department of Internal Medicine, Yonsei University College of Medicine, Seoul, South Korea
Il Joo Moon, MD
,
Division of Allergy and Immunology, Department of Internal Medicine, Yonsei University College of Medicine, Seoul, South Korea
Beom Seok Koh, MD
,
Division of Allergy and Immunology, Department of Internal Medicine, Yonsei University College of Medicine, Seoul, South Korea
Dong Woo Leem, MD
,
Division of Allergy and Immunology, Department of Internal Medicine, Yonsei University College of Medicine, Seoul, South Korea
Jae-Hyun Lee, MD, PhD
,
Division of Allergy and Immunology, Department of Internal Medicine, Yonsei University College of Medicine, Seoul, South Korea
Jung-Won Park, MD, PhD
,
Division of Allergy and Immunology, Department of Internal Medicine, Yonsei University College of Medicine, Seoul, South Korea
Background: Identification of the causative food in food allergy patients is crucial. However, offending allergens can vary with a country’s food choices and preparation methods. In this study, we analyzed the sensitization rate to specific food allergens in Korean adult food allergy patients.
Methods: This study enrolled 134 adult patients who visited the allergy clinic of Severance Hospital due to their allergic symptoms related to food ingestion. Patients underwent skin prick test (SPT) with 55 allergens. Our food SPT panel included hairtail, yellow corvina, common eel, skate, squid, mackerel, anchovy, saury, octopus, chrysalis, sunflower seed, and pollock allergens prepared at our Institute of Allergy and reflecting the daily eating habits of Korean people.
Results: Of the 134 patients, 73 (54.5%) were sensitized to one or more food allergens. The sensitization rate of men (69.2%) was higher than that of women (45.1%) (p = 0.008).
Sensitization to chrysalis was detected most frequently at a rate of 25.4%. Sensitization rates to other food allergens prepared by us or that were relatively highly sensitized were as follows: maize grain (13.4%), shrimp (11.9%), almond (11.1%), sunflower seed (8.2%), mackerel (5.2%), pollack (5.2%), halibut (4.5%), anchovy (4.4%), squid (3.7%), saury (3.0%), common eel (3.0%), yellow corvina (3.0%), hairtail (2.2%), octopus (2.2%), and skate (0.7%).
Conclusions: Food sensitization patterns in Korean food allergy patients are different from those in other countries. Chrysalis showed the highest sensitization rate in Korean patients (25.4%). Interestingly, mackerel, pollack, halibut, anchovy and yellow corvina which are popular food ingredients in Korea were also highly sensitized. Therefore skin prick test panel is need to reflect the preferred food choices of a region.
