A survey of the background underlying allergic symptoms in children with food allergy induced by accidental ingestion of or contact with the allergen

Abstract

In recent years, various countermeasures have been adopted in childcare, school settings, and food-related businesses to protect children with food allergies from allergic reactions; however, allergic symptoms induced by accidental ingestion of or contact with food allergens are not uncommon. We conducted a questionnaire survey of parents or guardians of children who were diagnosed with a food allergy for which they were visiting a hospital or clinic to meet an allergy specialist and who exhibited allergic symptoms from accidental ingestion of or contact with the food allergen. From January to July 2019, the parents or guardians of 77 children (median age, 3.0 years) responded to the survey. The most common food allergens were eggs (44.1%) and milk (35.1%), and the most common place of occurrence was the home (52.0%), followed by the childcare center or school (15.6%), and restaurants (14.3%). The most common cause of an allergic reaction stated in the questionnaire was “having eaten or touched the food deemed allergen-free by attending adults” in 46.2%. The most common causative food for 40.3% was one containing allergens that were specifically declared in the food labels, among which the declaration was ignored in 48.4%, and 35.5% were not under supervision. There are several cases in which inadequate verification of allergen labels by the child’s family leads to the onset of allergy symptoms; therefore, we believe that it is important to provide repeated dietary guidance along with routine medical care and for food manufacturers to provide easy-to-understand labels that specify allergens.