Murdoch Children's Research Institute, Royal Children's Hospital Melbourne, Melbourne, Australia; Department of Paediatrics, University of Melbourne, Royal Children's Hospital, Melbourne, Australia; Department of Allergy and Immunology, Royal Children's Hospital Melbourne, Melbourne, Australia.
Murdoch Children's Research Institute, Royal Children's Hospital Melbourne, Melbourne, Australia.
J Allergy Clin Immunol. 2018 Mar;141(3):982-990. doi: 10.1016/j.jaci.2017.09.012. Epub 2017 Nov 23.
Adolescents are at the highest risk of death from anaphylaxis, yet few population-based studies have described the frequencies and risk factors for allergic reactions caused by accidental allergen ingestion in this group.
We describe the prevalence, frequency, and associated risk factors for recent adverse food reactions in 10- to 14-year-olds in Melbourne, Australia, recruited from a stratified, random, population-based sample of schools (SchoolNuts, n = 9663; 48% response rate). Self-reported food allergy and adverse reaction details, including anaphylaxis, were identified by using a student questionnaire over the past year.
Of 547 students with possible IgE-mediated food allergy, 243 (44.4%; 95% CI, 40.3% to 48.7%) reported a reaction to a food. Fifty-three (9.7%; 95% CI, 7.2% to 12.2%) students reported 93 anaphylaxis episodes. Peanut and tree nuts were the most common food triggers. Among students with current IgE-mediated food allergy, those with resolved or current asthma (adjusted odds ratio [aOR], 1.9 [95% CI, 1.1-1.3] and 1.7 [95% CI, 1.1-2.6]) and those with more than 2 food allergies (aOR, 1.9 [95% CI, 1.1-3.1]) were at greatest risk of any adverse food reaction, and those with nut allergy were most at risk of severe reactions (aOR, 2.9 [95% CI, 1.1-4.4]). Resolved or current asthma was not associated with increased risk of severe reactions (aOR, 0.8 [95% CI, 0.3-2.2] and 1.6 [95% CI, 0.7-3.7]).
Adolescents with food allergy are frequently exposed to food allergens. Those with asthma and more than 2 food allergies were at the greatest risk for adverse food reactions. Those with nut allergies were most at risk of severe reactions.
青少年因过敏反应而死亡的风险最高，但很少有基于人群的研究描述过该人群中因意外摄入过敏原而导致过敏反应的频率和危险因素。
我们描述了在澳大利亚墨尔本，从分层、随机、基于人群的学校样本（SchoolNuts，n=9663；48%的应答率）中招募的 10 至 14 岁青少年中，最近不良食物反应的流行率、频率和相关危险因素。通过学生问卷在过去一年中确定了自我报告的食物过敏和不良反应详细信息，包括过敏反应。
在 547 名可能患有 IgE 介导的食物过敏的学生中，有 243 名（44.4%；95%CI，40.3%至 48.7%）报告对食物有反应。53 名（9.7%；95%CI，7.2%至 12.2%）学生报告了 93 例过敏反应。花生和树坚果是最常见的食物触发物。在当前患有 IgE 介导的食物过敏的学生中，那些有缓解或当前哮喘（调整后的优势比[aOR]，1.9 [95%CI，1.1-1.3] 和 1.7 [95%CI，1.1-2.6]）和有超过 2 种食物过敏（aOR，1.9 [95%CI，1.1-3.1]）的学生发生任何不良食物反应的风险最高，而那些有坚果过敏的学生发生严重反应的风险最高（aOR，2.9 [95%CI，1.1-4.4]）。缓解或当前哮喘与严重反应的风险增加无关（aOR，0.8 [95%CI，0.3-2.2] 和 1.6 [95%CI，0.7-3.7]）。
有食物过敏的青少年经常接触食物过敏原。有哮喘和超过 2 种食物过敏的人发生不良食物反应的风险最高。有坚果过敏的人发生严重反应的风险最高。
