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IgE observed in just half of UK children with food hypersensitivity

Researchers found immunoglobulin E-mediated food allergy in just half of observed children in a recent population based birth cohort study.

Further, immunoglobulin E (IgE)-mediated food allergy showed different developmental risk factors contributing to its development vs. non IgE-mediated food allergy.

“This study presents unique data from the U.K. on both IgE-mediated food allergy and non IgE-mediated food hypersensitivity in early childhood,” Kate E.C. Grimshaw, PhD, RD, of the clinical and experimental sciences and human development in health academic unit, faculty of medicine at University of Southampton in the U.K., and colleagues wrote. “It found the cumulative incidence of [double blind, placebo-controlled food challenge] confirmed food hypersensitivity to be 5% (3.7-6.7). Our results also suggest that different factors may affect the development of IgE-mediated and non-IgE-mediated reactions to food in infants and young children.”

Grimshaw and colleagues performed skin-prick testing and IgE-specific measurements to test specific food reactions on 1,140 infants from the EuroPrevall birth cohort study, according to the abstract. Most participants (n = 823) were followed for up to two years. Researchers performed a multivariable logistic regression analysis to determine associations between IgE-mediated and non-IgE mediated disease and factors associated with food hypersensitivity.

They found a 5% cumulative incidence of food hypersensitivity for patients by age 2 years.

Food products such as hen eggs (2.7%; 1.6-3.8), cow milk (2.4%; 1.4-3.5), peanuts (0.7%; 0.1-1.3), soy (0.4%; 0-0.8), wheat (0.2%; 0-0.5) and fish (0.1%; 0-0.32) had individual rates of cumulative hypersensitivity, according to the abstract. For IgE-mediated food allergy, the cumulative incidence was 2.6% (2.1% for hen eggs) vs. 2.4% for non-IgE mediated food allergy (1.7% for cow milk).

The researchers noted factors such as maternal atopy, gestational age, age first introduced to solid foods, wheeze and mean healthy dietary plan score were predictors for food hypersensitivity of any type, according to the abstract. Factors such as rhinitis, healthy dietary pattern score and eczema were predictors for IgE-mediated food allergy, whereas healthy dietary pattern score, maternal consumption of probiotics during breastfeeding, the presence of a dog in the home and the age first introduced to solid foods were predictors of non-IgE mediated food allergy. – by Jeff Craven

Disclosure: Grimshaw reports grant and travel support from the UK Food Standards Agency.

Other researchers report consulting fees from University of Southampton, travel or grant support from Food Standards Agency, an advisory board role with Danone Baby Nutrition and grand support from the European Commission.