Ruskovska, Tatjana and Temelkoska, Jasna (2010) Detection of nutritive allergen specific IgE antibodies by allergy screen method in population with food allergy symptoms. In: 18th Meeting of Balkan Clinical Laboratory Federation, 22 - 25 September 2010, Tirana, Albania.
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Abstract
In vitro allergy testing is an indispensable diagnostic tool in modern allergology.
The aim of this study was to define the presence and frequency of specific IgE antibodies to 20 most common nutritive allergens from Panel3 RIDA AllergyScreen Test in selected population of 560 patients with food allergy symptoms during 3-year observation period (2007-2009). The Panel3 consists of following allergens: hazelnuts, peanuts, walnuts, almonds, milk, egg white, egg yolk, casein, potatoes, celery, carrots, tomatoes, codfish, crab, oranges, apples, wheat flour, rye flour, sesame and soybean.
The analysis of positive results for specific IgE antibodies showed no significant yearly difference in their frequency. The most common nutritive allergens were casein (17,7%), milk (12,9%), carrots (16,2%) and celery (12,6%). Presence of IgE antibodies to milk was almost always accompanied by IgE antibodies to casein, but the opposite was not a case. Moreover, presence of IgE antibodies to celery was almost always accompanied by IgE antibodies to carrots. There was some similar situation with IgE antibodies to carrots and celery from one side and tomatoes (7,2%) and potatoes (5,6%) from other. Namely, specific IgE antibodies to tomatoes or potatoes were almost always accompanied by those to carrots and celery. From cereals wheat flour was the most common allergen with prevalence of 9,6%. From fruits oranges (8,5%) were stronger allergen than apples (1,6%). Egg white (1,7%) was determined as stronger allergen than egg yolk (0,4%). From nuts the most prevalent allergen were peanuts with 7,5%.
As a conclusion we could state that during 3-year observation period (2007-2009) the most common nutritive allergens in selected population of patients with clinical signs of food allergy were casein, milk, carrots and celery.
| Item Type: | Conference or Workshop Item (Poster) |
|---|---|
| Subjects: | Medical and Health Sciences > Clinical medicine |
| Divisions: | Faculty of Medical Science |
| Depositing User: | Tatjana Ruskovska |
| Date Deposited: | 02 Dec 2012 09:39 |
| Last Modified: | 02 Dec 2012 09:39 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/2737 |
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