Food Hypersensitivity in Young Children of the Lviv Region in Ukraine

Abstract

Background: Food hypersensitivity is the most common explanation for various adverse reactions to food products. Many questions arise due to similarity of the clinical representation in different kinds of food hypersensitivity and in different pathogenetic mechanisms are involved.The aim of this studywas to design and implement an epidemiological investigation for food hypersensitivity in young children the Lviv region and help to develop child public health nutrition policies and interventions in Ukraine. Materials and Methods: The study was conducted by using a specially designed questionnaire, which included 34 questions, grouped into general and detailed information. Results: 4500 questionnaires were distributed at pre-schools and medical establishments to children’s parents and 3214 questionnaires equal 71.42% of original number, were thoroughly analyzed. Food hypersensitivity was found in 25.20% of all respondents. The most common food hypersensitivities in descending order were cow milk 8.60%, egg, and wheat. We observed regional difference strongly related to the dominant agriculture practice and associated with frequent presence of these products in a child's diet. In the Carpathians, there was greater hypersensitivity to fish (27.27%) and honey (22.22%) than in other regions. In Lviv City residents 8.52% hypersensitivity to soy was detected because soy is often an ingredient in many other products such as confectionery and meat products, sauces, and semi-processed food. Unknown causes of a certain type of food hypersensitivity occurred in 8.78%, with the highest regional percentage in the Carpathian Mountain (34.34%). Discussion: There are varying nutritional habits, associated with territorial and cultural peculiarities in different geographic and climate zones of the Lviv region in Ukraine. One quoter of the Lviv City residents consumed homemade food, while in the Carpathian Mountain almost two thirds. In the Lviv region quoter of all respondents confirmed some type of food hypersensitivity in young children. The most common food allergens in the Lviv region are milk, egg and wheat. In the Carpathians, one quoter of hypersensitivity was to fish and honey. These numbers could be changed with appropriate diet and lifestyle. Nevertheless, in rural areas like in the Carpathians, the access to specialized medical services is limited due to geographic remoteness, therefore the diagnosis and treatment of food hypersensitivity are more difficult. Conclusions: Food hypersensitivity is a critical, puzzling and controversial problem in pediatric practice. A nationwide investigation of the food hypersensitivity in Ukraine is an important public health problem. A national database shall be generated and compared to data from other countries. The collected data in one country differ compare to other due to cultural and differences in living conditions and nutritional choices, also, in the ecology, the climate, and the risk factors. Funding: This work was supported by the Association for Regional Cooperation in the Fields of Health, Science and Technology (RECOOP HST Association) Grant # 009 BMYS RG 2019-2020. Declaration of Interest: None to declare. Ethical Approval: Before the study, the protocol and research materials were reviewed and approved by the Local Ethics Committee at Lviv City Children’s Clinical Hospital (hospital was renamed in July, 2018 as Nonprofit Communal Enterprise “City Children’s Clinical Hospital of Lviv”); 16.Sep.2014 № 7.