FREQUENCY OF FOOD ALLERGY IN A PEDIATRIC POPULATION FROM SPAIN

We evaluated the prevalence and characteristics of the principal foods implicated in 355 children diagnosed with IgE-mediated food allergy. Diagnosis was established on the basis of positive clinical history fo r the offending food, positive specific IgE by skin prick test and RAS T, and open food challenge. Our results showed the principal foods inv olved in allergic reactions are: eggs, fish, and cow's milk. These are followed in frequency by fruits (peaches, hazelnuts and walnuts), leg umes (lentils, peanuts and chick peas) and other vegetables (mainly su nflower seeds). The legumes demonstrated the highest degree of clinica l cross-reactivity. Most patients with food allergy reacted to one or two foods (86.7%). Only 13.3% of patients reacted to 3 or more foods, mostly to legumes and fruits. We found that food allergy begins most f requently in the first (48.8%) and second (20.4%) years of life. Aller gy to proteins of cow's milk, egg, and fish begins predominantly befor e the second year, demonstrating a clear relationship with the introdu ction of these foods into the child's diet. Allergy to foods of vegeta ble origin (fruits, legumes and other vegetables) begins predominantly after the second year.