Santadusit Sathit, Atthapaisalsarudee Saranya, Vichyanond Pakit
Division of Allergy and Immunology, Department of Pediatrics, Faculty of Medicine, Siriraj Hospital Mahidol University, Bangkok, Thailand.
J Med Assoc Thai. 2005 Nov;88 Suppl 8:S27-32.
Adverse food reactions are not uncommon among children. Several of these reactions are IgE-mediated. Prevalence of adverse food reactions among Thai children has not been fully explored.
The objectives of the study are (1) to determine prevalence of adverse food reactions and food allergy among Thai children, (2) to determine types of foods producing such reactions, (3) to study clinical manifestations of these reactions, and (4) to study various risk factors relating to food adverse reactions among these children.
A total of 656 Thai children were surveyed (188 subjects between 6 months to 3 years of age and 468 subjects between 3 to 6 years of age). The study was a cross-sectional study. Parents answered food allergy questionnaire. Families with children reporting adverse food reactions were invited to participate in further investigation for food allergy with skin prick testings and food challenges.
Forty-one of 656 children (6.25%) were reported to experience prior food reactions by questionnaire survey. Common foods reported to be the cause of reactions among younger children were cow's milk and eggs whereas seafood, particularly shrimp, was the most commonly reported food for older children. Three of 21 children underwent food challenge had positive challenges. Skin prick tests to incriminated food were all positive in these three children. Significant risk factors for developing adverse food reactions among these children were personal allergic history (OR = 4.89, CI 2.2-10.75) and family history of allergy (OR = 2.87, CI 1.42-5.89).
Prevalence of adverse food reactions using food allergy questionnaire was 6.25%. From a limited number of those with positive food challenges, prevalence of IgE-mediated food allergy among this group of Thai children is estimated to be 0.45% (CI 0.01-0.8%).
食物不良反应在儿童中并不罕见。其中一些反应是由IgE介导的。泰国儿童食物不良反应的患病率尚未得到充分研究。
本研究的目的是：（1）确定泰国儿童食物不良反应和食物过敏的患病率；（2）确定引发此类反应的食物类型；（3）研究这些反应的临床表现；（4）研究这些儿童中与食物不良反应相关的各种风险因素。
共对656名泰国儿童进行了调查（188名6个月至3岁的儿童和468名3至6岁的儿童）。该研究为横断面研究。家长回答食物过敏问卷。报告有食物不良反应的儿童家庭被邀请参加进一步的食物过敏调查，包括皮肤点刺试验和食物激发试验。
通过问卷调查，656名儿童中有41名（6.25%）报告曾有食物反应。据报告，年幼儿童中常见的引起反应的食物是牛奶和鸡蛋，而海鲜，尤其是虾，是年长儿童中最常报告的引起反应的食物。21名接受食物激发试验的儿童中有3名激发试验呈阳性。这三名儿童对可疑食物的皮肤点刺试验均为阳性。这些儿童发生食物不良反应的显著风险因素是个人过敏史（OR = 4.89，CI 2.2 - 10.75）和家族过敏史（OR = 2.87，CI 1.42 - 5.89）。
使用食物过敏问卷得出的食物不良反应患病率为6.25%。从有限数量的食物激发试验阳性儿童中估计，这组泰国儿童中IgE介导的食物过敏患病率为0.45%（CI 0.01 - 0.8%）。
