Self-reported hypersensitivity and allergy to foods amongst Mexican adolescents: Prevalence and associated factors

Abstract

BackgroundThe prevalence of food allergy is on the rise on a global scale. ObjectiveTo determine the prevalence of food hypersensitivity (FHS) and probable food allergy (PFA), as well as the foods and factors associated with these occurrences. MethodsA cross-sectional study was carried out among 1992 adolescents (aged 15–18 years). Each adolescent answered a structured questionnaire. A multivariate analysis was used to identify the association between the variables. ResultsThe prevalence of FHS was 10.6% (the most commonly associated foods were shrimp, cow's milk and avocado) and the PFA was 7.8% (shrimp, cow's milk and pecan). The prevalences of oral allergy syndrome, food-associated urticaria and systemic reaction were 4.9%, 3.6% and 1.5%, respectively. The following factors were associated with FHS: personal history of asthma (OR 1.63; 95% CI: 1.11–2.41), allergic rhinitis (OR 2.60; 95% CI: 1.75–3.87), atopic dermatitis (OR 2.07; 95% CI: 1.25–3.43), maternal history of asthma (OR 1.80; 95% CI: 1.02–3.16), atopic dermatitis (OR 6.11; 95% CI: 2.45–15.29), and female sex (OR 1.89; 95% CI: 1.38–2.59). PFA was associated with a personal history of asthma (OR 1.65; 95% CI: 1.06–2.56), allergic rhinitis (OR 2.46; 95% CI: 1.56–3.88), atopic dermatitis (OR 2.02; 95% CI: 1.15–3.54), paternal allergic rhinitis (OR 2.52; 95% CI: 1.15–5.51), maternal atopic dermatitis (OR 7.46; 95% CI: 2.93–19.00), and female sex (OR 1.89; 95% CI: 1.31–2.72). ConclusionThe adverse reactions associated with foods among late adolescents are a frequent occurrence, and the most commonly associated factor is atopy.