Prevalence and correlates of co-occurring allergies in a US food allergy patient registry

Abstract

Food allergy (FA) affects an estimated 8% of children and 11% of adults.1,2 Population-level survey data suggest that 45.3% of adults and 39.9% of children having FAs are allergic to multiple foods and that racial and ethnic minorities have the highest prevalence of FA in childhood.1,2 Although the cross-reactivity of specific food proteins has been established, much less is known about its clinical relevance and association with sociodemographic characteristics.3 Here, we present the degree to which common cross-reactive food proteins are reported as co-occurring FAs and the associated sociodemographic characteristics in a large food-allergic patient registry.