Abstract
Results 278 patients, 232 adults (83.5%) and 46 children (16.5%) have been analyzed. The mean age in adults was 34 years (IQR: 26-44) and in children 5 years (IQR: 3-7). 57.2% were women and 42.8% men. 70% had a personal history of atopic disease. Milk and egg, 28.3% each, were the more frequently implicated foods in children. In adults; nuts (39.4%), rosaceae fruits (29.9%) and shellfish (11.6%) were the main causes of food allergy. Egg and banana allergy was more frequent in men and anisakis allergy in women. Urticaria (55.4%) was the most frequent clinical manifestation followed by anaphylaxis (32.4%) and oral allergy syndrome (31.7%). 97.4% of the anaphylactic reactions were presented in adults. Nuts caused 51% of the anaphylactic reactions, rosacea fruits the 35.6% and shellfish the 16.7%. Some foods like shellfish, fruits and nuts caused almost always symptoms while legumes and mustard sensitizations were asymptomatic in most patients. Eleven patients had latex allergy and 4 were sensitized to latex without symptoms. Urticaria was the clinical manifestation in most of the latex allergic patients (72%). Sensitization to airborne allergens was frequent in patients with food allergy 51% of the patients were sensitized to mites, 26.5% to grass, 24.5% to Olea, 18.6% to Platanus, 17.6% to Artemisia and 8.8% to Parietaria pollens.
Highlights
The number of consultations in the Catalan Allergy Units due to food and latex allergy has increased over the last years
Urticaria (55.4%) was the most frequent clinical manifestation followed by anaphylaxis (32.4%) and oral allergy syndrome (31.7%). 97.4% of the anaphylactic reactions were presented in adults
Nuts caused 51% of the anaphylactic reactions, rosacea fruits the 35.6% and shellfish the 16.7%
Summary
Register of food and latex allergy in the Allergy Units of Catalonia Ramon Lleonart*, Maria Basagaña, Vanessa Gázquez, Mar Guilarte, Olga Luengo, Montserrat Molina, Núria Rubira, Laura Valdesoiro From Food Allergy and Anaphylaxis Meeting 2011 Venice, Italy. Objective The number of consultations in the Catalan Allergy Units due to food and latex allergy has increased over the last years. The CIBUS project was created to register the foods that cause allergy with more frequency and the clinical symptoms related to each food and to latex.
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