title: IgE Sensitization Patterns to Commonly Consumed Foods Determined by Skin Prick Test in Korean Adults.
abstract: Offending food allergens can vary with regional preferences in food consumption. In this study, we analysed sensitization rates to commonly consumed foods in Korean adults suspected of having food allergy. One hundred and thirty four subjects underwent a skin prick test (SPT) with 55 food allergens, of which 13 were made by our laboratory and the rest were commercially purchased. Of the 134 patients, 73 (54.5%) were sensitized to one or more food allergens. Sensitization to chrysalis was detected most frequently, at a rate of 25.4%. Sensitization rates to other food allergens were as follows: maize grain (13.4%), shrimp (11.9%), almond (11.1%), wheat flour (8.2%), lobster (8.2%), buckwheat (8.2%), mackerel (5.2%), pollack (5.2%), halibut (4.5%), peanut (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 others. In addition to well-known food allergens, sensitivity to mackerel, chrysalis, pollack, and halibut, which are popular foods in Korea, was observed at high rates in Korean adults. We suggest that the SPT panel for food allergy in Korea should include these allergens.
authors.affiliation: Division of Allergy and Immunology, Department of Internal Medicine, Yonsei University College of Medicine, Seoul, Korea .
authors.forename: Sung Ryeol
authors.identifier: 0000-0001-7418-0049
authors.initials: SR
authors.lastname: Kim
authors.affiliation: Division of Allergy and Immunology, Department of Internal Medicine, Yonsei University College of Medicine, Seoul, Korea.; Institute of Allergy, Yonsei University College of Medicine, Seoul, Korea.
authors.forename: Hye Jung
authors.identifier: 0000-0002-1862-1003
authors.initials: HJ
authors.lastname: Park
authors.affiliation: Division of Allergy and Immunology, Department of Internal Medicine, Yonsei University College of Medicine, Seoul, Korea.; Institute of Allergy, Yonsei University College of Medicine, Seoul, Korea.
authors.forename: Kyung Hee
authors.identifier: 0000-0003-3605-5364
authors.initials: KH
authors.lastname: Park
authors.affiliation: Division of Allergy and Immunology, Department of Internal Medicine, Yonsei University College of Medicine, Seoul, Korea.; Institute of Allergy, Yonsei University College of Medicine, Seoul, Korea.
authors.forename: Jae-Hyun
authors.identifier: 0000-0002-0760-0071
authors.initials: JH
authors.lastname: Lee
authors.affiliation: Division of Allergy and Immunology, Department of Internal Medicine, Yonsei University College of Medicine, Seoul, Korea.; Institute of Allergy, Yonsei University College of Medicine, Seoul, Korea.
authors.forename: Jung-Won
authors.identifier: 0000-0003-0249-8749
authors.initials: JW
authors.lastname: Park
mesh_terms: D000328:Adult; D000368:Aged; D000485:Allergens / Q000276:immunology; D000818:Animals; D044466:Asian People; D005260:Female; D005432:Flounder / Q000276:immunology; D005512:Food Hypersensitivity / Q000175:diagnosis*; D006801:Humans; D007073:Immunoglobulin E / Q000032:analysis* / Q000276:immunology; D008297:Male; D008875:Middle Aged; D009055:Mouth / Q000276:immunology; D010473:Perciformes / Q000276:immunology; D056910:Republic of Korea; D012882:Skin Tests; D055815:Young Adult
chemical_list: D000485:Allergens; D007073:Immunoglobulin E
keywords: Allergen; Eating Habits; Food Allergy; Korean; Sensitization; Skin Test