Introduction and
objectives:
In order to investigate
food allergys
prevalence,
risk factors and
eating behavior of
children with relevant anamnesis, a study was performed in Cypriot
primary schools.
Patients A specially composed
questionnaire for
self-reported adverse reactions to
food, created in the context of the EuroPrevall study, was distributed in 13 representative
primary schools across the country. Participants were sub-grouped into three groups; healthy (H), those with unconfirmed
food hypersensitivity reactions (FA-) and
children with a confirmed
diagnosis by a
physician IgE-mediated
food allergy (FA+).
Food habits,
family health history and
lifestyle factors were assessed and groups outcomes were compared with each other.
Results:
For the study, 202
questionnaires were completed and returned; 31
children (19 FA- and 12 FA+) reported an adverse
food reaction. Significant
risk factors for developing FA+ were being the first born or having
siblings with
asthma, attended a day nursery, but also maternal
alcohol drinking during
pregnancy, parental
smoking and parental
occupation in
food processing or use of
latex gloves. The presence of
children in the kitchen during
cooking showed a protective
role.
Dietary habits of FA+
children were significantly diminished in terms of variety and frequency of
consumption in comparison to the
rest, in which had a greater overlap.
Conclusion:
Further
research is required for the interesting
risk or
protective factors revealing from the current investigation. The negative effect of
food allergy in the
dietary habits of
food allergic
children documented in the
literature, is strongly supported herein (AU)