Food allergies (FA), which have the highest incidence in infants and toddlers around the age of one year and account for 5-8% of all infants, appear in connection with the immune system as one of the food hypersensitivity. Among them, a mixture of immunoglobulin E-mediated and cell-mediated immunity...
Food allergies (FA), which have the highest incidence in infants and toddlers around the age of one year and account for 5-8% of all infants, appear in connection with the immune system as one of the food hypersensitivity. Among them, a mixture of immunoglobulin E-mediated and cell-mediated immunity is called atopic dermatitis (AD). The two diseases are caused by common food allergens, and the prevalence of symptoms by caregivers is higher than the diagnostic prevalence, resulting in indiscriminate food restrictions. In addition, parental allergies are a significant factor in children's FA (AD) development.
Therefore, in the case of children, family history of disease can influence food choices and diet, so it is necessary to provide different dietary education according to family history.
This study aimed to investigate the relationship between genetic risk factors for food allergy (FA) including atopic dermatitis (AD) and dietary habits, and to compare them according to family history. The study analyzed the dietary habits, foods restricted or added to the usual diet to relieve symptoms, food preferences, and their relationships with dietary habits in 3-6 year old children with FA or AD, according to the presence or absence of family history. 405 children were interviewed. χ2-test, t-test and factor analysis were used to analyze data using SPSS. p<0.05 was used to test for significant assocaitons.
As a result, Infants with a family history of FA (AD) are more likely to have poorer dietary habits, such as greater food restriction and higher use of dietary supplements such as vitamin D, n-3, and probiotics. They also have lower rates of breakfast consumption and higher levels of picky eating compared to those unfamiliar group. There is a correlation between the allergenic foods identified in the family and those that trigger allergies in the infant. Therefore, caution is advised when introducing allergenic foods that are part of the family to high-risk FA(AD) infants. Attention should be paid to allergenic foods, such as shellfish, nuts, and peanuts, that are mentioned as trigger foods for the target children. For high-risk infants who use dietary supplements frequently to relieve symptoms, education is necessary to increase the intake of vitamin D-rich foods, such as relatively low-allergenic fish like cod and salmon for vitamin D, and dairy products and fermented foods for probiotics. It is also recommended to reduce the consumption of animal protein foods that are highly preferred but easily trigger allergies and increase the intake of plant-based protein-rich foods such as broccoli, mushrooms, and spinach. For low-risk infants without a family history of FA(AD), the consumption of foods that are usually avoided or less prefered, such as vegetables, legumes, fermented foods, and fish, is recommended to reduce the risk of developing the disease and improve symptoms. Finally, alternative foods that consider preference using recommended foods for consumption by children should be provided.
Food allergies (FA), which have the highest incidence in infants and toddlers around the age of one year and account for 5-8% of all infants, appear in connection with the immune system as one of the food hypersensitivity. Among them, a mixture of immunoglobulin E-mediated and cell-mediated immunity is called atopic dermatitis (AD). The two diseases are caused by common food allergens, and the prevalence of symptoms by caregivers is higher than the diagnostic prevalence, resulting in indiscriminate food restrictions. In addition, parental allergies are a significant factor in children's FA (AD) development.
Therefore, in the case of children, family history of disease can influence food choices and diet, so it is necessary to provide different dietary education according to family history.
This study aimed to investigate the relationship between genetic risk factors for food allergy (FA) including atopic dermatitis (AD) and dietary habits, and to compare them according to family history. The study analyzed the dietary habits, foods restricted or added to the usual diet to relieve symptoms, food preferences, and their relationships with dietary habits in 3-6 year old children with FA or AD, according to the presence or absence of family history. 405 children were interviewed. χ2-test, t-test and factor analysis were used to analyze data using SPSS. p<0.05 was used to test for significant assocaitons.
As a result, Infants with a family history of FA (AD) are more likely to have poorer dietary habits, such as greater food restriction and higher use of dietary supplements such as vitamin D, n-3, and probiotics. They also have lower rates of breakfast consumption and higher levels of picky eating compared to those unfamiliar group. There is a correlation between the allergenic foods identified in the family and those that trigger allergies in the infant. Therefore, caution is advised when introducing allergenic foods that are part of the family to high-risk FA(AD) infants. Attention should be paid to allergenic foods, such as shellfish, nuts, and peanuts, that are mentioned as trigger foods for the target children. For high-risk infants who use dietary supplements frequently to relieve symptoms, education is necessary to increase the intake of vitamin D-rich foods, such as relatively low-allergenic fish like cod and salmon for vitamin D, and dairy products and fermented foods for probiotics. It is also recommended to reduce the consumption of animal protein foods that are highly preferred but easily trigger allergies and increase the intake of plant-based protein-rich foods such as broccoli, mushrooms, and spinach. For low-risk infants without a family history of FA(AD), the consumption of foods that are usually avoided or less prefered, such as vegetables, legumes, fermented foods, and fish, is recommended to reduce the risk of developing the disease and improve symptoms. Finally, alternative foods that consider preference using recommended foods for consumption by children should be provided.
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