Sensitivity to Oral Food Allergies in Subjects with Allergic Rhinitis and Eczema

Details

• Personal Author:
  Syck MP
• Description:
  Oral food allergies for the worldwide general population have been on the rise within the past three decades and are becoming a prevalent issue among pediatric patients (Foong et al., 2017; Zhu et al., 2015). Allergic rhinitis and atopic dermatitis (eczema), along with oral food allergies and sensitivities, are all classified as allergic diseases (Foong et al., 2017). Since these diseases are classified as allergic- type diseases, they likely have a higher chance of comorbidity (Foong et al., 2017). If the diseases are truly comorbid, as suggested by Foong et al. (2017), then it may be possible to use documented clinical histories of allergic hypersensitivities as predictors of increased sensitivity to food allergens. This study's objective was to determine if a history of allergic rhinitis or eczema are associated with an increase in severity or sensitivity to specific oral food allergies. Our hypothesis was that study subjects with a history of eczema or allergic rhinitis would have increased sensitivity to oral food allergens compared to participants without a history of eczema or allergic rhinitis. This hypothesis was tested using a data set of 435 total participants enrolled in an oral food allergen desensitization study with positive allergy screening tests for one or more tested foods. Reaction probability to the allergens was calculated based on the allergic responses during the oral challenge phase as the cumulative dose was incrementally increased. The severity of the reaction was determined using a 3-category (1=mild, 3=severe) scale based upon the participants' clinical responses during the challenge. Non-parametric Kaplan Meier event estimates were used to evaluate the dose-response relationship using a censored univariate model, and parametric survival analysis was used to for regression modeling. The severity of reactions was evaluated for participants with and without allergic rhinitis and eczema. A slightly statistically significant relationship was found in participants with cashew allergies and a history of eczema. All other allergens had a p-value greater than 0.05 and were not statistically significant regardless of either disease's history. The results of the statistical analyses did not fully support the hypothesis. Future direction and research should be done to determine if additional factors would impact oral food allergies' sensitivity. [Description provided by NIOSH]
• Subjects:
  Dermatitis Hypersensitivity Occupational Health Safety
• Keywords:
  Allergic Reactions Allergies Food Oral Cavity
• Publisher:
  University of Cincinnati
• Document Type:
  Text
• Funding:
  Grant
• Genre:
  Thesis
• Place as Subject:
  Ohio ; OSHA Region 5
• CIO:
  National Institute for Occupational Safety and Health (NIOSH)
• Topic:
  Workplace Safety & Health
• Location:
  North America
• Pages in Document:
  1-26
• NIOSHTIC Number:
  nn:20068877
• Citation:
  Cincinnati, OH: University of Cincinnati, 2021 Mar; :1-26
• Federal Fiscal Year:
  2021
• Performing Organization:
  University of Cincinnati
• Peer Reviewed:
  False
• Start Date:
  20050701
• Source Full Name:
  Sensitivity to oral food allergies in subjects with allergic rhinitis and eczema
• End Date:
  20260630
• Collection(s):
  National Institute for Occupational Safety and Health
• Main Document Checksum:
  urn:sha-512:5411384aafac54b52e56e5d8a389578977949d7765ab4128fe21292c5f9069b40a676e69f3226eb54a350cbaa24c0f26f1b71eedf59bf85528ef12955a44b3a0
• Download URL:
  https://stacks.cdc.gov/view/cdc/207442/cdc_207442_DS1.pdf
• File Type:
  [PDF - 835.72 KB ]