Exploring food-specific IgG responses in pediatric allergic disorders: A retrospective cross-sectional study.

Abstract

The role of immunoglobulin G (IgG) responses to food as potential triggering factors in allergic disorders continues to be debatable, and is not endorsed by most allergy societies. To explore the prevalence of specific IgG immune responses to common foods in pediatric allergic disorders and any potential relationship between them. A retrospective study was conducted on children and adolescents diagnosed with allergic disorders at the Ekthar Clinic in Jeddah City. Food-specific IgG (FS-IgG) antibody test results were collected from their medical records. Seventy-five children with a mean age of 8.5 years (SD = 5.3) were included. The overall allergic diagnosis determined atopic dermatitis as the most common (57.3%, 43 participants), followed by food allergy and allergic rhinitis (each 40%, 30 participants), and bronchial asthma (29.3%, 22 participants). Food-specific IgG levels were elevated in all participants. The foods with the highest levels of FS-IgG were dairy products (88%: cow's milk [86.6%], sour milk [81.3%], sheep's milk [74.7%], cheese [72%], and goat's milk [70.7%]), followed by gluten-containing products (81.3%: wheat [70.7%], gluten [69.3%], and spelt [66.6%]), and eggs (66.6%). Significant correlations (P < 0.05) were found between atopic dermatitis and several foods; chronic urticaria and chicken and lamb; asthma and ocean perch; allergic rhinitis and rennet cheese; and allergic conjunctivitis and potato, pollock, and lamb. Among pediatric allergic disorders, dairy, gluten, and eggs were the most detected foods in FS-IgG tests, with some notable correlations with other foods. FS-IgG testing may help identify potential triggers in refractory allergic disorders.