一项为期 10 年的研究发现，儿童因食用鸡蛋导致的急诊过敏反应和食物诱发的过敏反应发病率呈上升趋势。

A 10-year review found increasing incidence trends of emergency egg allergy reactions and food-induced anaphylaxis in children.

机构信息

Department of Clinical Sciences, Pediatrics, Umeå University, Umeå, Sweden.

出版信息

Acta Paediatr. 2019 Feb;108(2):314-320. doi: 10.1111/apa.14464. Epub 2018 Jul 4.

DOI:10.1111/apa.14464

PMID:29920760

Abstract

AIM

International reports have suggested that food allergies and food-induced anaphylaxis have increased in children. We investigated the incidence of emergency food reactions over a 10-year period.

METHODS

This study retrospectively reviewed the medical records of children presenting to Umeå University hospital, Sweden, with an emergency food reaction from January 1, 2006 to December 31, 2015. Cases were identified using discharge codes for allergies and anaphylaxis. Anaphylaxis cases were included if they fulfilled the international criteria.

RESULTS

We found emergency food allergy reactions in 519 children (58% boys) from 2006-2015 at a median age of 1.3 years. One-third were hospitalised (32%) including 71/99 cases of anaphylaxis. Milk and eggs were the most commonly identified triggers. Emergency reactions to eggs increased during the study period with a Spearman rank correlation coefficient of 0.770 (p < 0.01) and the figures for anaphylaxis were 0.745 (p = 0.013). The incidence of food-induced anaphylaxis increased and was 30 per 100 000 person-years for the study period.

CONCLUSION

Most of the emergency reactions, treated by secondary care paediatricians and emergency physicians, were to milk and eggs. Allergic reactions to eggs increased from 2006 to 2015, as did food-related anaphylaxis.

摘要

目的

国际报告表明，儿童的食物过敏和食物诱发的过敏反应有所增加。我们调查了 10 年间急诊食物反应的发生率。

方法

本研究回顾性分析了 2006 年 1 月 1 日至 2015 年 12 月 31 日期间，瑞典于默奥大学医院因急诊食物反应就诊的儿童的病历。使用过敏和过敏反应的出院代码来识别病例。如果符合国际标准，则包括过敏反应病例。

结果

我们发现 2006-2015 年间 519 例（58%为男孩）儿童出现急诊食物过敏反应，中位年龄为 1.3 岁。三分之一的儿童需要住院治疗（32%），其中包括 99 例过敏反应中的 71 例。牛奶和鸡蛋是最常见的过敏原。研究期间，鸡蛋引起的急诊反应呈上升趋势，斯皮尔曼等级相关系数为 0.770（p < 0.01），过敏反应的数值为 0.745（p = 0.013）。食物诱发的过敏反应的发生率增加，研究期间为每 100 000 人年 30 例。