IgE-AND NON-IgE MEDIATED FOOD ALLERGY IN CHILDREN

Aim: To evaluate a group of children diagnosed with food allergies mediated by IgE or non-IgE mechanisms. Material and Methods: This retrospective study was conducted on 132 patients diagnosed with food-associated hives admitted over a 2-year period to the Pediatric Clinic II of the Iasi "St. Maria" Children's Hospital. Results: Serum levels of specific IgE were positive in 85 (64.39%) cases for one or more food allergens, while positive values of IgG4 were recorded in 21 (15.9%) cases. The most commonly involved allergens were cow milk, egg white, peanuts, wheat flour and fish, in agreement with data in the literature. Percentage frequency of risk factors for allergic sensitization was: artificial or mixed feeding (68.18%), family history of atopy (53.78%), food diversification before 6 months of age (52.27%), natural feeding for less than 3 months (37.87%), and prolonged antibiotic therapy (23.48%). Polysensitization to food and airborne allergens correlated with respiratory allergic manifestations (asthma and allergic rhinitis), occurring predominantly in the age group over 4 years, while atopic dermatitis was associated with food allergy in children up to 4 years of age. Conclusions: This study shows that IgE-mediated food allergies are more common, with a higher frequency in children below 4 years due to the interaction of genetic and environmental factors and immaturity of the immune system in the first years of life.