PhD Scientific Days 2021

CL_VI_L: Clinical Medicine VI. Lectures

Food allergy, or not - that is the question

Előadó neve

Dr. Solymosi, Dóra

Előadó munkahelye

Department of Dermatology, Venereology and Dermatooncology, Faculty of Medicine, Semmelweis University, Budapest

Előadó telefonszáma

+3630 446 3122

Előadó e-mail címe

dori.solymosi@gmail.com

Az előadás címe

Food allergy, or not - that is the question

Szerző(k) neve és munkahelye

dr. Dóra Solymosi 1, Prof. dr. Miklós Sárdy 2, dr. Györgyi Pónyai 2

1 Doctoral School of Clinical Medicine, Semmelweis University
Department of Dermatology, Venereology and Dermatooncology, Faculty of Medicine, Semmelweis University, Budapest

2 Department of Dermatology, Venereology and Dermatooncology, Faculty of Medicine, Semmelweis University, Budapest

Bemutatás módja

Szóbeli

Szekció

Clinical Medicine VI. Lectures

Language of the presentation

English

Preferred session

Clinical Medicine

Összefoglaló szövege

Introduction:
Adults frequently (mis)interpret food-associated adverse reactions as indicators of a food allergy. However, the public perception of food allergy may differ from a clinician's point of view.

Aim:
The aim of this study was to describe patient-reported symptoms related to suspected food allergies.

Methods:
In this prospective study, adult (≥18 years) patients were examined at the Allergology Outpatient Unit of the Dept. of Dermatology, Venereology, and Dermatooncology, Semmelweis University, Budapest. The examination included a detailed medical history; physical examination; and, when necessary the measurement of allergen specific serum IgE levels.

Results:
Data from 501 patients were analyzed. Intolerance to dietary biogenic amines occurred in 50% of the cases, oral allergy syndrome in 14%, and allergy to food preservatives in 3%. Five individuals were diagnosed with immunoglobulin E-mediated food allergy. In some cases, the edema-inducing/enhancing side effects of drugs were observed which patients had misattributed to various foods. Among the food groups considered to be provoking factors, the most frequently mentioned were fruits (40%), milk/dairy products (35%), and nuts/oilseeds (29%). Overwhelmingly, urticaria (47%) was the most common dermatological diagnosis, followed by dermatitis (20%) and allergic contact dermatitis (8%).

Conclusion:
Improvement is needed in food allergy, food intolerance, and general nutritional knowledge among the general public. According to our data, perceived /self-reported food allergies were overestimated by adults when compared against physician-confirmed food allergies; however, other diseases potentially responsible for food-related problems were underestimated.

Funding:
Semmelweis 250+ PhD Scholarship (EFOP-3.6.3-VEKOP-16-2017-00009)

University and Doctoral School

Semmelweis University, Károly Rácz Doctoral School of Clinical Medicine

Supervisor

dr. Györgyi Pónyai PhD

Publication of my abstract

I give consent to the publication of my abstract on the website of the congress.

Kind

Szabad

Status

elfogadva

Accepted presentation method

szóbeli

Előadás fájl jóváhagyás

nem rendelkezett róla

Előadó

5117

Start

15:30

End

15:45

Authors (legacy)

dr. Dóra Solymosi 1, Prof. dr. Miklós Sárdy 2, dr. Györgyi Pónyai 2

1 Doctoral School of Clinical Medicine, Semmelweis University
Department of Dermatology, Venereology and Dermatooncology, Faculty of Medicine, Semmelweis University, Budapest

2 Department of Dermatology, Venereology and Dermatooncology, Faculty of Medicine, Semmelweis University, Budapest