Sensitization to food allergens in vegetarian children
https://doi.org/10.34215/1609-1175-2019-4-39-41
Abstract
Objective. The objective is to analyze the features of sensitization to food allergens in vegetarian children.
Methods: 210 children aged from 3 months to 17 years and 11 months old: vegetarians with at least 6 months vegetarian experience (n = 129) and children receiving a traditional diet (n = 81) were examined. The level of specific immunoglobulin E of blood serum to cow milk protein, soy, beef, pork, chicken, fish (cod), egg white and wheat was determined.
Results: The rate of sensitization to food allergen in vegetarian children did not statistically differ from that of a comparison group (18.6 against 17.3 %, p>0.05). The correlation analysis showed a slight association between vegetarian diet and the level of specific immunoglobulin E only for soy protein (r = 0.22, p<0.05).
Conclusions: The obtained results speak of higher risk of sensitization to soy in vegetarian children.
About the Authors
D. S. Yasakov
National Medical Research Center for Children›s Health
Russian Federation
Russian Federation
Dmitry S. Yasakov, MD, researcher, Department of Preventive Pediatrics
2/1 Lomonosov Ave., Moscow, 119991
S. G. Makarova
National Medical Research Center for Children›s Health;
Pirogov Russian National Research Medical University
Russian Federation
Moscow
Russian Federation
Moscow
M. A. Snovskaya
National Medical Research Center for Children›s Health
Russian Federation
Moscow
Russian Federation
Moscow
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Review
For citations:
Yasakov D.S., Makarova S.G., Snovskaya M.A. Sensitization to food allergens in vegetarian children. Pacific Medical Journal. 2019;(4):39-41. (In Russ.) https://doi.org/10.34215/1609-1175-2019-4-39-41
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