Reactivity to food allergens in inhabitants of the city of São Paulo
relation with the frequency of pets
DOI:
https://doi.org/10.11606/issn.2176-7262.v52i4p295-302Keywords:
Hypersensitivity, Allergy and Immunology, Food, IgEAbstract
Introduction: Allergic hypersensitivity reaction to food proteins (food allergies) is a major public health problem. This type of reaction can affect the quality of life and its treatment entails high costs. Aim: In this study, we aimed to identify the pattern of skin allergic reactivity of volunteers to inform them about their potential for the development of food allergies and to identify factors that may be related to this type of allergy. Methods: With this purpose, 35 volunteers residing in the city of São Paulo were submitted to the prick-test and a socio-demographic interview. Individual skin reactivity was tested against allergens with origin in milk, eggs, Brazil nuts, peanuts, shrimp, and pork. Results: It was possible to verify that the food allergen that presented the highest frequency of reactivity was the shrimp followed by pork, milk, egg, Brazil nuts, and peanuts. In addition, we found that volunteers are mainly reactive to only one allergen and are not aware of their potential for developing food allergies. Finally, we observed that the number of pets may be related to the individual allergic potential. Conclusions: In conclusion, it was possible to update the description of the food allergic reactivity profile in individuals living in the city of São Paulo and to suggest an unprecedented relationship with the number of pets.
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