PREVALENCE OF SENSITIZATION TO FOOD ALLERGENS IN ADULT SWEDES

Background: The results from a population study on respiratory symptom s and bronchial hyperresponsiveness in relation to symptoms of food in tolerance and sensitization to food allergens are reported. Methods: T he study included 1,812 men and women, aged 20 to 44 years and residen ts in three areas of Sweden who participated in the European Community Respiratory Health Survey. The prevalence of IgE sensitization to egg white, fish, wheat, peanut, soy, and milk was assayed by CAP-RAST and the prevalence of symptoms of food intolerance was determined by a st andardized questionnaire. Results: The study group included a random s ample of 1,397 subjects from the general population at the three cente rs. Of these, 85 (6%) had specific IgE antibodies to one of the food a llergens and 345 (25%) reported symptoms of food intolerance. After en richment with subjects suffering from symptoms of asthma, the sample i ncluded a total of 1,812 individuals of which 144 subjects had specifi c IgE antibodies to one or more of the food allergens studied. Of thes e 144, 52% reported food intolerance but only 16% related the symptoms to any of the food allergens in the panel. Sensitization to food alle rgens was more common in atopic subjects, subjects reporting current a sthma, and subjects with bronchial hyperresponsiveness (P < .001). The se associations remained significant after adjustment for the degree o f allergic sensitization, whether defined as the number of positive sk in prick tests or as total serum IgE levels. Conclusions: Although sen sitization to food allergens is not uncommon in adults, the correlatio n to specific symptoms of food intolerance is weak. Sensitization to f ood allergens may have special relevance to asthma and bronchial hyper responsiveness.