ANALYSIS OF FACTORS CAUSING FOOD HYPERSENSITIVITY IN YOUNG CHILDREN IN LVIV OBLAST

Abstract

Food hypersensitivity in young children is a quite pressing issue as it encompasses a wide range of clinical symptoms and requires a patient-centred approach in diagnosis, therapy and selecting preventive measures. A progressive increase in different forms of food hypersensitivity is associated with many factors, and, in particularly, with malnutrition and harmful environmental impact. Epigenetic and genetic factors, which potentially can be related to food hypersensitivity and allergy, are being thoroughly studied. In such a complex context, the detection of risk factors for the disease development is of great importance as taking them into account the healthcare professionals can offer proper recommendations on diet, living conditions, and lifestyle. The aim of this research is to perform analysis of factors, which can result in the development of food hypersensitivity in young children in Lviv oblast. The study of the prevalence of food intolerance in children was conducted by using a special questionnaire. 4500 questionnaires were distributed in pre-school and medical settings to question parents. The questionnaire included 34 questions grouped into four sections: general information and health details in parts A, B, and C. The section of general information included questions about the region where the child resided, personal data of a child (age, sex) and presence of serious disease (either past or present). Part A had questions about serious past or present diseases; part B covered information about the child’s family and its social history; part C included questions about the environment and living conditions of a child, as well as dietary habits and their relation to the development of clinical symptoms of the disease. Analysis of 3214 questionnaires providing information from parents on anamnesis and living conditions of young children was carried out. Values of 56 factors were analyzed with further calculation of correlation coefficients regarding the development of food hypersensitivity for each of them. Statistical analysis enabled to distinguish 15 signs among these factors that significantly correlated with the formation of food hypersensitivity in young children. This investigation enabled not only to detect factors that can affect the development of food hypersensitivity in young children, but also to suggest a mathematical model for customized calculation of risk factors to this pathology. Data of mathematical analysis performed can be used for elaborating the integrated complex of measures aimed at preventing the development of food hypersensitivity in young children in Lviv oblast.