title: Self-reported prevalence and risk factors associated with food hypersensitivity in Mexican young adults.
abstract: Food hypersensitivity (FH) is defined as any unfavorable reaction after the ingestion, contact, or inhalation of a food. Few FH prevalence studies have been performed in the Mexican adult population.
  
  
  
  To determine the prevalence of self-reported FH and probable food allergy (FA) among a sample of Mexican young adults and to determine the most commonly involved foods, associated symptoms, and risk factors.
  
  
  
  We designed an observational, cross-sectional study in which 1,253 young adults (aged 18-25 years) born in the State of Mexico answered a questionnaire concerning FH. We obtained information on personal and familial histories of allergic diseases, the involved foods, and the subsequent adverse reactions to their consumption.
  
  
  
  The prevalence of FH was 30.1% and was significantly higher in women than in men (P < .001). The prevalence of probable FA was 5.9% and was also higher in women (P = .02). Gastrointestinal symptoms were reported in 83.1% of FH cases, whereas cutaneous symptoms and oral allergy syndrome were reported in FA cases. The food groups most associated with FH were dairy products (13.2%), vegetables (10.0%), and fruits (8.0%). The food groups most associated with FA were fruits (3.0%) and seafood (1.8%). Female sex, personal history of allergic diseases, maternal history of atopic dermatitis, and parental history of urticaria were significantly associated (P < .05) with the presence of FH.
  
  
  
  FH in young adults might be more common than previously thought, especially in women. However, further studies are needed to confirm this situation in the Mexican population.
authors.affiliation: Facultad de Medicina, Universidad Autónoma del Estado de México, Toluca, State of México, México.
authors.forename: Cecilia
authors.initials: C
authors.lastname: Puente-Fernández
authors.affiliation: Facultad de Medicina, Universidad Autónoma del Estado de México, Toluca, State of México, México.
authors.forename: Rosalba L
authors.initials: RL
authors.lastname: Maya-Hernández
authors.affiliation: Centro de Investigación en Ciencias Médicas CICMED-UAEMex, Toluca, State of México, México.
authors.forename: Miriam V
authors.initials: MV
authors.lastname: Flores-Merino
authors.affiliation: Coordinación de Investigación, Instituto Mexicano del Seguro Social, Toluca, State of México, México.
authors.forename: María Del Socorro
authors.initials: Mdel S
authors.lastname: Romero-Figueroa
authors.affiliation: Servicio de Alergología e Inmunología Clínica, Nuevo Hospital Civil de Guadalajara "Dr. Juan I. Menchaca", Guadalajara, Jalisco, México.
authors.forename: Martín
authors.initials: M
authors.lastname: Bedolla-Barajas
authors.affiliation: Centro de Investigación en Ciencias Médicas CICMED-UAEMex, Toluca, State of México, México. Electronic address: mavidoga@yahoo.com.mx.
authors.forename: Ma Victoria
authors.initials: MV
authors.lastname: Domínguez García
mesh_terms: D000293:Adolescent; D000328:Adult; D003611:Dairy Products / Q000009:adverse effects; D005260:Female; D005512:Food Hypersensitivity / Q000453:epidemiology*; D005638:Fruit / Q000009:adverse effects; D006801:Humans; D008297:Male; D008460:Meat / Q000009:adverse effects; D008800:Mexico / Q000453:epidemiology; D009754:Nuts / Q000009:adverse effects; D015995:Prevalence; D012307:Risk Factors; D017747:Seafood / Q000009:adverse effects; D014675:Vegetables / Q000009:adverse effects; D055815:Young Adult