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Adults Food Allergies in Mediterranean Region of Turkey

Arzu Didem Yalcin and Hüseyin Polat H

Background: Determination of the prevalence of food-related anaphylaxis is hindered by definitions of diagnosis, acquisition of cases through various methodologies, and many of the limitations.

Method: The study was conducted in Antalya between 5th of 2011 January and 29th of September 2011. During the study 173 adult patients (116 female (67.1%), 57 male (32.9%)) were included.

Results: Among patients 24.3% belonged to 20-29 years age group, and 39% had University degree graduate. The total duration of the food allergy was 7.12 ± 3.39 years. The total IgE level was 183.6 ± 79.5 Ku/l. The eosinophilic cationic protein (ECP) level was 33.6 ± 19.5 ng/mL (normal range: 6-24 ng/mL). The most common allergen was orange, banana, apple and kakao. 17.9% of the cases were active smokers.

Conclusion: Our clinical experience shows that food allergy is common in patients with severe persistan allergic asthma when compared with normal population. One of them is due to sesame, one was kiwi, the another one was due to peanut. Regular education program on anaphylaxis to our patients and healthcare workers is maintained.