Prevalence of food allergy in asthmatic patients

OBJECTIVE: This study was conducted to assess the role of clinical sensitivity to food on the pattern of bronchial asthma.

METHODS: A total of 1341 patients with asthma were included in the present study. The clinical sensitivity to food and its relation to respiratory symptoms were assessed cross-sectionally (using detailed questionnaires), and longitudinally during their regular visits to the asthma clinic using diet diary. Total IgE was determined for a subsample of the patients (No = 392).

RESULTS: The prevalence of clinical sensitivity to food was 29%; about 2 thirds of the patients had high total IgE level. Asthmatic patients with clinical sensitivity to food present with some particular features which are considered risk factors that determine the occurrence and clinical pattern of asthma. In addition, some personal characteristics in the asthmatic patients make them at increased risk to have clinical sensitivity to food.

CONCLUSION: From the clinical experience of asthma management in our clinic, the authors believe and emphasize that elimination of food items from the diet of an asthmatic patient should be considered after careful investigation and observation of the patient. In addition, some personal characteristics in the asthmatic patients make them at increased risk to have clinical sensitivity to food. Early detection of food allergy is an important preventive factor for food related respiratory symptoms. The natural course of food allergy is of resolution over time although this may differ between foodstuffs and may be variably affected by avoidance of the offending allergen.