SENSITIZATION PATTERN AND CLINICAL PECULARITIES OF FOOD ALLERGY IN GEORGIA

Area of Science:

• Immunology
• Allergology
• Clinical Medicine

Background:

• Food allergies are a growing global health concern.
• Understanding sensitization patterns is crucial for managing allergic diseases.
• The atopic march describes the progression of allergic conditions.

Purpose of the Study:

• To investigate food allergen sensitization patterns in Georgian atopic patients across different age groups.
• To explore associations between food sensitization and clinical manifestations of allergic diseases.
• To provide insights into the development of the atopic march.

Main Methods:

• A cohort of 1000 atopic patients (783 children, 217 adults) was studied.
• Specific IgE antibodies to various food allergens and inhalant allergens were measured using ImmunoCap.
• Clinical manifestations and demographic data were collected and analyzed.

Main Results:

• Prevalence of specific IgE to food mix was 7.08%. Common allergens included cow's milk (4.61%), casein (4.68%), and hen's egg (2.72%).
• Food sensitization was significantly associated with atopic dermatitis, urticaria, and anaphylactic shock.
• Allergic skin manifestations were more frequent in children, with cow's milk and hen's egg being common in those under 2 years.

Conclusions:

• This study provides the first comprehensive data on food allergy prevalence in Georgia.
• Food sensitization patterns differ by age and sex, with specific allergens linked to distinct clinical outcomes.
• Findings support the development of targeted prevention and treatment strategies for food allergies.