Common Food Allergens in Iranian Children

Document Type: Original Article(s)

Authors

Immunology, Asthma and Allergy Research Institute, Tehran Medical Sciences University, Tehran, Iran

Abstract

Background: The prevalence of food allergy is different in different parts of the world. Identification of the most common food allergens is a priority in any population to provide effective preventive and curative measures.  Objective: The aim of this study was to determine the most common food allergens in Iranian children. Methods: One hundred and ninety children with skin, respiratory or gastrointestinal symptoms, thought to be due to food allergy, were studied. The total serum IgE and eosinophil count tests were measured in all patients. Allergy to 25 food allergens was determined according to the patient’s history, skin prick tests, RASTs (Radioallergosorbent Test) and open food challenge tests. Findings: The most common food allergens were cow’s milk, tomato, egg white, egg yolk, beef and almond, respectively. Conclusion: The order of common food allergens in this study was different from other reports; this might be due to the different food habits and /or ethnic diversities.