Pattern of food allergen seensitization in Tunisian children

Abstract

Background: Food allergy is a public health issue not only in the West but also in developing countries. Data on its prevalence in Tunisia is limited. In Tunisia, clinicians rarely resort to biology to confirm the diagnosis or assist in management. This study aims to evaluate the biological profile and the prevalence of sensitization to food allergens in Tunisian children presenting With suggestive clinical features before the development Ofa pioneering molecular biology unit in allergology. Methods: We conducted a retrospective study from January 2013 to December 2019 that included children With allergic symptoms all referred to the laboratory for specific lgE measurement. Serum specific IgE were detected by RAST ImmunoCAP assays. Results: 1702 samples were referred to us for specific IgE to whole allergens during the study per10d. Overall, 47.7% of children were sensitized to at least one food allergen. The most frequently implicated allergens were cow's milk proteins (11=786/1635), eggs (11=26/52), nuts (11=6/14), and cereals (11=11/27). Fish, shellfish, fruits, and vegetables were less common allergens. Conclusions: The prevalence of sensitization to food allergens in children With suggestive clinical features was 47.70/0. Our results were consistent With most studies conducted in children, showing a predominance of sensitization to cow's milk proteins and egg proteins, With a higher prevalence of the former in Tunisia compared to other studies.