[Changes in food allergen sensitization rates of Japanese allergic children during the last 15 years].
In order to evaluate the changes in food allergen sensitization rates of allergic children, serum samples from 85 patients about 15 years ago (past group) and those from 90 current patients (present group) were randomly selected, and the specific IgE for six food allergens (wheat, peanuts, sesame, mackerel, ovomucoid, and kiwi) were measured with the CAP-RAST system. Sensitivity rates (class 2 or higher) for wheat and peanuts were significantly higher in the present than in the past group. Although there was no statistical difference in sensitivity rates (class 2 or higher) for kiwi between the groups, sensitivity rates (class 1 or higher) of the present group were significantly higher than those of the past group, indicating that the number of cases mildly sensitized to kiwi has been increasing. This trend was especially marked among children aged 6 or younger, and there was no statistical difference in sensitivity rates among those aged 7 or older. For the management of food allergy, special attention should therefore be paid not only to an increase in the number of patients, but also to changes in the kinds of causative foods.
Kusunoki
Takashi
T
Department of Pediatrics, Graduate School of Medicine, Kyoto University. kusu@kuhp.kyoto-u.ac.jp
Miyanomae
Takeshi
T
Inoue
Yasuhiro
Y
Itoh
Masatoshi
M
Yoshioka
Takakazu
T
Okafuji
Ikuo
I
Nishikomori
Ryuta
R
Heike
Toshio
T
Nakahata
Tatsutoshi
T
D000485:Allergens / Q000032:analysis / Q000276:immunology*; D002648:Child; D005260:Female; D005512:Food Hypersensitivity / Q000276:immunology*; D006801:Humans; D007114:Immunization; D008297:Male; D011852:Radioallergosorbent Test; D012680:Sensitivity and Specificity
D000485:Allergens