Family History as an Indicator of Increased Risk for Food Allergy in Infants

Abstract

RATIONALE: With rising prevalence of food allergy among patients between 0-3 years, we sought to examine predictors of food allergy among infants in Northern Virginia.METHODS: Retrospective charts and computerized medical records of 138 patients from Northern Virginia between the ages of 0-3 were reviewed. All patients held the diagnosis of IgE-mediated food allergy.RESULTS: Of patients diagnosed with food allergy, 70.8% exhibited symptoms of eczema as first sign of allergies. Egg allergy was present in 58.3% of patients followed by peanut (45.8%), milk (23.6%), wheat (6.9%) and soy (6.0%). Atopy (allergic rhinitis, asthma, food allergy) in 1 or both parents was present in 81.9% of patients. Allergic rhinitis in 1 or both parents was present in 66.7% of patients. Asthma in 1 or both parents was present in 23.6% of patients. History of food allergy in 1 or both parents was present in 20.8% of patients.CONCLUSIONS: Our analysis revealed that family history of allergic rhinitis was the strongest predictor of food allergy in patients between 0-3 years of age in the Northern Virginia population. Eczema was most often the first presentation of food allergy. Amongst the most highly allergic foods, egg was found to be the most common food allergen followed by peanut, milk, wheat and soy. We therefore conclude that parental history of atopy is a strong risk factor for the development of food allergy in infants. RATIONALE: With rising prevalence of food allergy among patients between 0-3 years, we sought to examine predictors of food allergy among infants in Northern Virginia. METHODS: Retrospective charts and computerized medical records of 138 patients from Northern Virginia between the ages of 0-3 were reviewed. All patients held the diagnosis of IgE-mediated food allergy. RESULTS: Of patients diagnosed with food allergy, 70.8% exhibited symptoms of eczema as first sign of allergies. Egg allergy was present in 58.3% of patients followed by peanut (45.8%), milk (23.6%), wheat (6.9%) and soy (6.0%). Atopy (allergic rhinitis, asthma, food allergy) in 1 or both parents was present in 81.9% of patients. Allergic rhinitis in 1 or both parents was present in 66.7% of patients. Asthma in 1 or both parents was present in 23.6% of patients. History of food allergy in 1 or both parents was present in 20.8% of patients. CONCLUSIONS: Our analysis revealed that family history of allergic rhinitis was the strongest predictor of food allergy in patients between 0-3 years of age in the Northern Virginia population. Eczema was most often the first presentation of food allergy. Amongst the most highly allergic foods, egg was found to be the most common food allergen followed by peanut, milk, wheat and soy. We therefore conclude that parental history of atopy is a strong risk factor for the development of food allergy in infants.