소아 식품알레르기의 증상 유발과 관련된 요인 및 보호자의지식 수준 조사
Food allergic reactions in the community: a questionnaire survey of caregivers
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Purpose: Food allergies are adverse immune reactions to food. Despite their importance, there have only been a few studies conducted on situations that may cause food allergies in Korean children. This study aims to obtain basic data that are necessary to provide information on food allergies to both patients and caregivers. Methods: In this study, a survey was conducted on 97 caregivers of patients below 18 years old. The patients’ situation upon occurrence of food allergy was examined by a questionnaire. Results: Approximately 89.7% of the patients were at 6 years of age or younger. The most common allergens were eggs (37%) and milk (28%) in a total of 163 cases, including multiple responses. Skin symptoms were most common (77.8%). At the time of occurrence, 85% of the patients were with their parents. As for the exposure place, house was 65%, followed by restaurant (16%), nursery (7%), and relative’s or neighbor’s house (4%). Exclusive of unknown cases, the most common reason of exposure was the caregiver giving the food to the patient for reconfirmation (13.6%). Conclusion: It is concluded that the understanding of food allergies based on this research will assist in the management of patients with food allergies.
Abstract
Purpose: Food allergies are adverse immune reactions to food. Despite their importance, there have only been a few studies conducted on situations that may cause food allergies in Korean children. This study aims to obtain basic data that are necessary to provide information on food allergies to both patients and caregivers. Methods: In this study, a survey was conducted on 97 caregivers of patients below 18 years old. The patients’ situation upon occurrence of food allergy was examined by a questionnaire. Results: Approximately 89.7% of the patients were at 6 years of age or younger. The most common allergens were eggs (37%) and milk (28%) in a total of 163 cases, including multiple responses. Skin symptoms were most common (77.8%). At the time of occurrence, 85% of the patients were with their parents. As for the exposure place, house was 65%, followed by restaurant (16%), nursery (7%), and relative’s or neighbor’s house (4%). Exclusive of unknown cases, the most common reason of exposure was the caregiver giving the food to the patient for reconfirmation (13.6%). Conclusion: It is concluded that the understanding of food allergies based on this research will assist in the management of patients with food allergies.
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