IgE Sensitization Patterns to Commonly Consumed Foods Determined by Skin Prick Test in Korean Adults.
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.
['Kim|Sung Ryeol|SR|0000-0001-7418-0049', 'Park|Hye Jung|HJ|0000-0002-1862-1003', 'Park|Kyung Hee|KH|0000-0003-3605-5364', 'Lee|Jae-Hyun|JH|0000-0002-0760-0071', 'Park|Jung-Won|JW|0000-0003-0249-8749']
D000328:Adult D000368:Aged D000485:Allergens D000818:Animals D044466:Asians D005260:Female D005432:Flounder D005512:Food Hypersensitivity D006801:Humans D007073:Immunoglobulin E D008297:Male D008875:Middle Aged D009055:Mouth D010473:Perciformes D056910:Republic of Korea D012882:Skin Tests D055815:Young Adult
Sensitization Korean Allergen Food Allergy Eating Habits Skin Test