Food sensitivity in children with acute urticaria and the effect of age on sensitivity

Authors : Velat ÇELİK, Fedli Emre KILIÇ, Hüseyin TANRIVERDİ

Pages : 68-73

Doi:10.30569/adiyamansaglik.1294989

View : 83 | Download : 80

Publication Date : 2023-08-30

Article Type : Research Paper

Abstract :Aim: We aimed to determine the most common foods that cause sensitivity in children with acute urticaria insert ignore into journalissuearticles values(AU); in Adıyaman province. Materials and Methods: The results of 70 children who underwent skin prick tests for AU between September 2021-May 2022 at Adıyaman Training and Research Hospital were analyzed. Results: Sensitivity to at least one food was detected in 10 insert ignore into journalissuearticles values(14,3%); children. Five insert ignore into journalissuearticles values(7.1%); children were sensitized to egg, four insert ignore into journalissuearticles values(5.7%); to cow\`s milk, three insert ignore into journalissuearticles values(4.3%); each to peanut, walnut, pistachio, and hazelnut, two insert ignore into journalissuearticles values(2.9%); each to wheat and chicken meat and one insert ignore into journalissuearticles values(1.4%); child to beef. While 38.1% of children 24 months and younger had food sensitization 4.1% of children over 24 months had food sensitization insert ignore into journalissuearticles values(p=0.001);. Conclusion: The most common food sensitivities in Adıyaman province are egg, cow\`s milk, peanut, and tree nuts in children with AU. We found that the frequency of food sensitivities was higher in ≤24 months old children than older children.
Keywords : Akut ürtiker, Anafilaksi, Besin alerjisi, Çocuklar, Deri prik testi