Self-reported hypersensitivity and allergy to foods amongst Mexican adolescents: Prevalence and associated factors.

Abstract

BACKGROUND\nThe prevalence of food allergy is on the rise on a global scale.\n\n\nOBJECTIVE\nTo determine the prevalence of food hypersensitivity (FHS) and probable food allergy (PFA), as well as the foods and factors associated with these occurrences.\n\n\nMETHODS\nA cross-sectional study was carried out among 1992 adolescents (aged 15-18 years). Each adolescent answered a structured questionnaire. A multivariate analysis was used to identify the association between the variables.\n\n\nRESULTS\nThe prevalence of FHS was 10.6% (the most commonly associated foods were shrimp, cow s milk and avocado) and the PFA was 7.8% (shrimp, cow s milk and pecan). The prevalences of oral allergy syndrome, food-associated urticaria and systemic reaction were 4.9%, 3.6% and 1.5%, respectively. The following factors were associated with FHS: personal history of asthma (OR 1.63; 95% CI: 1.11-2.41), allergic rhinitis (OR 2.60; 95% CI: 1.75-3.87), atopic dermatitis (OR 2.07; 95% CI: 1.25-3.43), maternal history of asthma (OR 1.80; 95% CI: 1.02-3.16), atopic dermatitis (OR 6.11; 95% CI: 2.45-15.29), and female sex (OR 1.89; 95% CI: 1.38-2.59). PFA was associated with a personal history of asthma (OR 1.65; 95% CI: 1.06-2.56), allergic rhinitis (OR 2.46; 95% CI: 1.56-3.88), atopic dermatitis (OR 2.02; 95% CI: 1.15-3.54), paternal allergic rhinitis (OR 2.52; 95% CI: 1.15-5.51), maternal atopic dermatitis (OR 7.46; 95% CI: 2.93-19.00), and female sex (OR 1.89; 95% CI: 1.31-2.72).\n\n\nCONCLUSION\nThe adverse reactions associated with foods among late adolescents are a frequent occurrence, and the most commonly associated factor is atopy.