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Sensitization to food allergens is associated with more severe wheezing in children
Ozge Yılmaz1, Cecilia M Patino2, Fatma Taneli3
1Manisa Celal Bayar University, School of Medicine, Department of Pediatric Allergy and Pulmonology, Manisa, Turkey.
Aims:
We investigated sensitization to food allergens as a prognostic factor for wheezing in children with recurrent wheezing and compared serum club cell 16 (CC16) and surfactant protein D (SP-D) among these children with and without sensitization to food allergens.
Materials And Methods:
Children with recurrent wheezing were enrolled in this prospective cohort study. Specific IgE to five common food allergens (Fx5) was assessed at baseline, and children were followed-up for 1 year for new-onset wheezing episodes. Baseline wheezing severity score, CC16, and SP-D levels were measured.
Results:
We enrolled 295 children (44 Fx5(+)). Poisson regression analysis revealed that Fx5 positivity changed the yearly frequency of wheeze by a factor of 1.66 (p = 0.05, 95% CI: (0.99 - 2.75)). Levels of CC16 and SP-D were not significantly different between the groups (p = 0.679 and p = 0.988).
Conclusion:
Sensitization to food allergens irrespective of food associated clinical allergy findings is associated with worse prognosis of wheezing in children.
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