Study for the Sensitization Rate of Garlic and Onion Using Multiple Allergen Simultaneous Test-Immunoblot Assay

ABSTRACT

OBJECTIVE: Onion and garlic are a commonly consumed food in the Korean population. But these food materials have rarely been studied for their allergenic potentials. We analyzed the sensitization rate of garlic and onion using multiple allergen simultaneous test (MAST)-immunoblot assay. METHODS: From January 2009 to December 2013, we analyzed the results of the MAST immunoblot assay performed in 2,691 allergy patients at Soonchunhyang University Cheonan Hospital, retrospectively. RESULTS: Among 2,691 patients, 1,063 were under 18 years old, and 1,628 were over 18 years old. In the all age groups, 29 patients (1.08%) were positive to garlic, 54 patients (2.01%) were positive to onion and one patient was positive to garlic and onion and others. A total of 84 patients (3.12%) were positive to garlic or onions. In infants under the age of 2 years, garlic was the seventh and onion was the nineteenth common food allergen, and onion was more common than rice. While getting older, the sensitization rate of garlic decreased (P<0.001), but onion increased (P<0.01). CONCLUSION: Using one of the semi-quantitative methods, MAST immunoblot assay, we realized that the sensitization rate of garlic was higher than rice or wheat in infants. We presume further studies on the role of garlic and onion in food allergy are needed.