Food sensitivity in children with acute urticaria and the effect of age on sensitivity

Abstract

Aim: We aimed to determine the most common foods that cause sensitivity in children with acute urticaria (AU) in Adıyaman province. Materials and Methods: The results of 70 children who underwent skin prick tests for AU between September 2021-May 2022 at Adıyaman Training and Research Hospital were analyzed. Results: Sensitivity to at least one food was detected in 10 (14,3%) children. Five (7.1%) children were sensitized to egg, four (5.7%) to cow's milk, three (4.3%) each to peanut, walnut, pistachio, and hazelnut, two (2.9%) each to wheat and chicken meat and one (1.4%) child to beef. While 38.1% of children 24 months and younger had food sensitization 4.1% of children over 24 months had food sensitization (p=0.001). Conclusion: The most common food sensitivities in Adıyaman province are egg, cow's milk, peanut, and tree nuts in children with AU. We found that the frequency of food sensitivities was higher in ≤24 months old children than older children.