J Korean Med Sci.  2016 Aug;31(8):1197-1201. 10.3346/jkms.2016.31.8.1197.

IgE Sensitization Patterns to Commonly Consumed Foods Determined by Skin Prick Test in Korean Adults

• Kim SR
• Park HJ
• Park KH
• Lee JH
• Park JW

• KMID: 2373745
• DOI: http://doi.org/10.3346/jkms.2016.31.8.1197

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.

Keyword

Food Allergy; Allergen; Eating Habits; Korean; Skin Test; Sensitization

MeSH Terms

Adult
Aged
Allergens/immunology
Animals
Asian Continental Ancestry Group
Female
Flounder/immunology
Food Hypersensitivity/*diagnosis
Humans
Immunoglobulin E/*analysis/immunology
Male
Middle Aged
Mouth/immunology
Perciformes/immunology
Republic of Korea
*Skin Tests
Young Adult
Allergens
Immunoglobulin E

Figure

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  Fig. 1 Positive wheal size results for a suspected food allergen. Wheal sizes of positive skin prick test that agreed with self-reported culprit foods were compared. The average wheal size for buckwheat allergen was the largest. However, there were no statistically significant differences among average wheal sizes of each allergen (P = 0.118).

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