Three different patterns of food allergen sensitization according to age and sex

Although various studies have been conducted on food allergy worldwide, large-scale population-based data on food allergen sensitization patterns in South Korea remain limited. In this study, we analyzed age- and sex-specific sensitization patterns to various food allergens by analyzing large-scale multiple allergen simultaneous test (MAST) data. In this study, we analyzed the results of MASTs performed for 344,678 patients with suspected allergies (0.66% of South Korea's total population) nationwide. The dataset included specific immunoglobulin E (IgE) levels for 56 food allergens, with class 2 (0.70-3.49 IU/mL) or higher indicating sensitization. The age-related pattern of sensitization differed for each allergen category: plant-based, animal-based, and shellfish. All plant-based food allergens exhibited a high sensitization rate between ages 1 and 20 years and reached a second peak between ages 51 and 70 years. The sensitization rate to animal-based food allergens was notably high between ages of 1 and 10 years but rapidly declined thereafter. In the case of the shellfish category, the sensitization rate was high from ages 11-20 years age group and remained consistent until ages 61 to 70 years. Overall, the sensitization rate to all plant-based foods and shellfish was significantly higher in male participants than in female participants. However, there was no sex difference in animal-based food allergens. Food allergens that induce sensitization vary across different age group, and each allergen category exhibits a distinct pattern of sensitization change by age.