Related Experiment Videos
[The problems of the child with food allergies]
1Hôpital Saint-Vincent-de-Paul-82, avenue Denfert Rochereau-75014 Paris.
Insights
Food allergy (FA) affects 20% of French schoolchildren, with prevalence doubling in five years. Common allergens include egg, peanut, and milk, with increasing cross-reactivity and multiple allergies noted.
Area of Science:
- Pediatric Allergy and Immunology
- Epidemiology of Allergic Diseases
- Public Health Nutrition
Context:
- Allergic diseases impact approximately 20% of schoolchildren in France.
- Food allergy (FA) prevalence has shown a steady increase over the past two decades.
- Current estimates indicate 400,000 children in France are affected by FA.
Purpose:
- To report the current prevalence and trends of food allergy in French schoolchildren.
- To identify the most common food allergens and patterns of cross-reactivity.
- To highlight the rising incidence of multiple food allergies.
Summary:
- The frequency of food allergy in French children is estimated at 10%, having doubled within the last five years.
- The most prevalent food allergens identified are hen's egg (35%), peanut (24%), cow's milk (8%), mustard (6%), and fish (4%).
- Increased instances of cross-reactivity between various food groups, pollen, and latex have been observed, alongside a rise in multiple food allergies.
Impact:
- This data underscores the growing public health challenge posed by food allergies in pediatric populations.
- Findings can inform public health strategies, clinical management, and parental education regarding childhood food allergies.
- Understanding allergen prevalence and cross-reactivity is crucial for developing effective prevention and treatment protocols.
Abstract:
In France, about 20% of schoolchildren are suffering from allergic diseases. Food allergy (FA) is steadily increasing for the last 20 years. Actually, 400,000 children are suffering from FA. Prevalence has increased this last decade. Frequency is estimated about 10% and increased twofold within 5 years. In France, the most common food allergens are: hen's egg (35%), peanut (24%), cow's milk (8%), mustard (6%), and fish (4%). Other food allergens as hazelnut, kiwi, wheat, sesame, seafood, and lupin. Cross reactivities to exist between fruits, vegetables pollen, latex and are more and more frequent. Multiple food allergies have recently been described.