Prevalence of Food Allergies and Helicobacter pylori Infection in Urticaria Patients from Thi Qar Governorate, Iraq

Background: Urticaria, characterized by sudden itching and raised skin patches, is often triggered by allergens, including food and bacterial infections. Despite evidence linking Helicobacter pylori and food allergies to urticaria, no prior studies have explored their prevalence in the Thi Qar Governorate, Iraq. Objective: To investigate the prevalence of food allergies and H. pylori infection among urticaria patients in Thi Qar and their association with serum total IgE levels. Methodology: A cross-sectional study was conducted on 48 patients with urticaria (aged 3–62 years) from Al-Nasiriya General Hospital (October 2024–February 2025). Serum total IgE was quantified using the AFIAZ-6 analyzer, and specific IgE against 20 food allergens was tested using the PolyChek® Allergy Diagnostic Kit. H. pylori were detected using a Rapid Response® chromatographic immunoassay. Results: For Food Allergies, 81.25% (39/48) tested positive for specific IgE. The banana-mango mix was the most prevalent allergen (60.42%), followed by the meat mix (47.92%), and apple (35.42%). Females exhibited higher sensitization (56.25%) than males (25%), and the 18–32 age group had the highest rate (43.75%). H. pylori infection: 33.3% (16/48) tested positive for H. pylori. Total IgE Levels: Significantly elevated in H. pylori-positive patients (405.07 ± 232.39 IU/mL vs. 269.97 ± 162.37 IU/mL; p = 0.023). Conclusion: Food allergies (especially banana-mango) and H. pylori infection are prevalent in patients with Thi Qar urticaria and correlate with elevated total IgE levels. H. pylori may exacerbate IgE-mediated responses, suggesting its role in urticaria pathogenesis. Screening for both factors is recommended for management strategies.