Perceived Food Hypersensitivity Relates to Poor Asthma Control and Quality of Life in Young Non-Atopic Asthmatics

Jennifer Johnson,Magnus P Borres,Christer Janson,Jonas Lidholm,Andrei Malinovschi,Kjell Alving,Lennart Nordvall

doi:10.1371/journal.pone.0124675

Jennifer Johnson, Magnus P Borres + Show 5 more

Open Access

https://doi.org/10.1371/journal.pone.0124675

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Journal: PloS one	Publication Date: Apr 29, 2015
Citations: 32	License type: CC BY 4.0

Affiliation: Uppsala University, Thermo Fisher Scientific (Sweden)

Abstract

BackgroundThe relationship between perceived food hypersensitivity in asthmatics, food allergen sensitization, asthma control and asthma-related quality of life has not been studied.ObjectiveOur aim was to study the prevalence of perceived food hypersensitivity in a cohort of young asthmatics, its relation to food allergen sensitization, and any correlation to asthma control and asthma-related quality of life.MethodsPerceived food hypersensitivity, as well as IgE sensitization to common food allergens, levels of exhaled nitric oxide (FeNO), and blood eosinophil counts (B-Eos) were assessed in 408 subjects (211 women) with asthma, aged (mean ± SEM) 20.4 ± 0.3 years. Subjects filled out the Asthma Control Test (ACT) and the Mini Asthma Quality of Life Questionnaire (Mini-AQLQ). Inflammation was assessed by means of FeNO and B-Eos.ResultsFifty-three per cent of subjects reported food hypersensitivity. A corresponding food allergen sensitization was found in 68% of these subjects. Non-atopic subjects with perceived food hypersensitivity (n = 31) had lower ACT (19 (15 - 22) vs. 21 (20 - 23), p < 0.001) and Mini-AQLQ -scores (5.3 (4.3 - 6.1) vs. 6.1 (5.5 - 6.5), p < 0.001) than subjects with no food hypersensitivity (n = 190), despite lower levels of FeNO and B-Eos (p < 0.05).Conclusions and Clinical RelevanceFood hypersensitivity was commonly reported among young asthmatics. In a majority of cases, a corresponding food allergen sensitization was found. A novel and clinically important finding was that non-atopic subjects with perceived food hypersensitivity were characterized by poorer asthma control and asthma-related quality of life.

Highlights

The prevalence of food hypersensitivity is estimated to be between 12% and 20% in adults [1,2,3]
Food hypersensitivity was commonly reported among young asthmatics
A novel and clinically important finding was that non-atopic subjects with perceived food hypersensitivity were characterized by poorer asthma control and asthma-related quality of life

Summary

Introduction

The prevalence of food hypersensitivity (in our study defined as any adverse reaction upon food intake) is estimated to be between 12% and 20% in adults [1,2,3]. The prevalence of food allergy (in our study defined as IgE-mediated allergic reactions) in the US population is estimated to be almost 10% in adults [5], and 3–6% in children [5, 6]. The prevalence of perceived food hypersensitivity in an asthma cohort has, to our knowledge, not been investigated, and the relationship between perceived food hypersensitivity, food allergen sensitization, asthma control and asthma-related quality of life has not been studied previously. The relationship between perceived food hypersensitivity in asthmatics, food allergen sensitization, asthma control and asthma-related quality of life has not been studied.

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