Open AccessChronic urticaria through food sensitization. Clinical study
Author(s) -
A. UNGURIANU,
Laura Gheucă Solovăstru,
Smaranda Diaconescu,
G Siniţchi
Publication year - 2015
Publication title -
romanian journal of medical practice
Language(s) - English
Resource type - Journals
eISSN - 2069-6108
pISSN - 1842-8258
DOI - 10.37897/rjmp.2015.4.10
Subject(s) - medicine , sensitization , food allergy , food allergens , allergy , fish <actinopterygii> , dermatology , food hypersensitivity , population , environmental health , immunology , biology , fishery
Food allergies have become a public health problem, exceeding 3.27-5% of the local population. Knowledge of food allergens is required. Material and methods. Our study comprised 100 patients with chronic urticaria caused by food sensitization, selected from a total of 252 patients with chronic urticaria different causes. Discussions. Chronic urticaria study group had a food issue and awareness (40%); sensitization was caused by foods known as sensitizing: egg, fish, shellfish, strawberries, nuts, seeds, raspberries, strawberries, soy, celery; the land was hereditary and personal allergic to very high percentage (79%); changes in quality of life was found in 80%. Repeated and abusive food consumption with irregular mealtimes is another contributing factor. Conclusions. Chronic urticaria with food sensitization is one of the manifestations of pathology that can be assigned to XXI century diseases. Cooperation between the family doctor, dermatologist, allergist is required.