The relationship between food hypersensitivity reactions and atopy in adults

Introduction. Increasing prevalence of food hypersensitivity reactions rises questions about probable associations between adverse reactions to food and factors influencing their course or modifying clinical features. Aim of the study. The assessment of the prevalence of food hypersensitivity reactions in adults, characteristic clinical features and relationship between food hypersensitivity and atopy. Material and methods. 290 subjects (186 women, 104 men, mean age 40,6 +/- 8,4 yrs) with selfreported hypersensitivity reactions after food ingestion were enrolled into the study. All of them were asked to answer several questions concerning detailed medical history, including clinical symptoms of food hypersensitivity. Each of them underwent skin prick tests with most common inhalant and food allergens (Allergopharma, Nexter, Germany) including rare food allergens according to the individual history. Allergenspecific IgE serum levels against food allergens were assessed (QuantiScan, Immunogenetics). Results. Sixty six percent (n=192) of the enrolled patients was atopic and 49% (n=142) showed signs of allergic disease (allergic rhinitis, bronchial asthma, atopic dermatitis). There were 235 positive skin prick tests with food allergens in the atopic group compared to 32 positive skin prick tests in the nonatopic group (p<0,05). Serum concentrations of specific IgE against food allergens were significantly higher in the atopic group than in the nonatopic individuals (p<0,05). Food hypersensitivity reactions were significantly more frequent in atopic patients compared to the nonatopic group (p<0,05). Anaphylactic reactions were more frequent in the nonatopic group. Conclusion. This is a higher risk rate for atopic individuals to reveal food hypersensitivity reaction than in nonatopic. The majority of food allergy reactions in the atopic group may be partially due to cross-reactivity with inhalant allergens. Atopy is not a risk factor for food anaphylaxis.