Prevalence of food allergen sensitisation in the pediatric population

Global food allergy prevalence is on the rise, exhibiting significant geographical variation in incidence, phenotype and clinical presentation. The present study sought to ascertain the prevalence of food allergen sensitization within a pediatric population. The findings revealed that cow’s milk elicited the highest sensitization rate at 13.3% (n = 153), followed by egg white at 12.2% (n = 140). Potato sensitization was observed in 6% of the studied children (n = 69). Lower sensitization rates were detected for peanut (3.4% [n = 39] and 4% [n = 46]), apple (3.8% [n = 44]), rice (3.7% [n = 42]), soy (2.7% [n = 31]), flour (2.3% [n = 27]), carrot (1.6% [n = 18]), and cod (0.9% [n = 10]). Egg yolk sensitization was present in 2.9% of the cohort (n = 33). These results highlight the diverse range of allergenic sensitivities characterizing this particular pediatric group.