Open AccessSensitization to food allergens in vegetarian children
Author(s) -
D. S. Yasakov,
С. Г. Макарова,
M. А. Snovskaya
Publication year - 2019
Publication title -
tihookeanskij medicinskij žurnal
Language(s) - English
Resource type - Journals
ISSN - 1609-1175
DOI - 10.34215/1609-1175-2019-4-39-41
Subject(s) - sensitization , food allergens , allergen , medicine , food science , snack food , soy protein , fish <actinopterygii> , immunology , allergy , biology , fishery
Objective. The objective is to analyze the features of sensitization to food allergens in vegetarian children. Methods: 210 children aged from 3 months to 17 years and 11 months old: vegetarians with at least 6 months vegetarian experience (n = 129) and children receiving a traditional diet (n = 81) were examined. The level of specific immunoglobulin E of blood serum to cow milk protein, soy, beef, pork, chicken, fish (cod), egg white and wheat was determined. Results: The rate of sensitization to food allergen in vegetarian children did not statistically differ from that of a comparison group (18.6 against 17.3 %, p>0.05). The correlation analysis showed a slight association between vegetarian diet and the level of specific immunoglobulin E only for soy protein (r = 0.22, p<0.05). Conclusions: The obtained results speak of higher risk of sensitization to soy in vegetarian children.