IgE sensitization patterns to commonly consumed foods determined by skin prick test in Korean adults

Sung Ryeol Kim, Hye Jung Park, Kyung Hee Park, Jae Hyun Lee, Jung Won Park

Research output: Contribution to journalArticle

8 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)1197-1201
Number of pages5
JournalJournal of Korean medical science
Volume31
Issue number8
DOIs
Publication statusPublished - 2016

All Science Journal Classification (ASJC) codes

  • Medicine(all)

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