식품 알레르기에 대한 유병률과 알레르기를 일으키는 식품의 종류를 알아내기 위해, 설문지 조사와 피부단자시험을 실시하였고, 또한 최근 국내외 식품 알레르기에 대한 자료 고찰을 하였다. 본 연구결과 설문지에 의한 성별 식품 알레르기 증상 유병률은 남자에서는 25.6%, 여자는 25.8%로 남녀 간에 별 차이가 없었으며, 연령별로는 남자는 40-49세가 31.8%, 여자에서는 30-39세가 32.6%로 가장 높았다. 성별과 식품 항목에 의한 식품 알레르기의 유병률은 남자는 고등어가 6.6%로 가장 높았고, 여자는 복숭아가 7.4%로 가장 높았다. 성별에 의한 식품 알레르기 증상 유병자 중 피부단자시험 양성률을 보면 남자에서 21.4%의 양성률을, 여자에 있어서는 14.7%의 양성률을 나타내 남녀간의 유의한 차이(p=0.018)가 있었다. 식품 항목별 양성률을 보면 남자에서는 호프가 58.9%로 가장 높았고, 여자에서는 계란이 36.4%로 가장 높은 양성률을 나타냈으며, 돼지고기, 새우 가재, 호프, 그리고 토마토에서 통계적으로 남녀 간 유의한 차이가 있었다(p<0.05). 피부단자시험을 통하여 우리나라 식품 알레르기 증상 추정 유병률은 남자 5.0%, 여자 3.6%였으며, 알레르기를 일으키는 흔한 식품으로는 호프, 고등어, 새우, 가재, 게, 돼지고기, 우유, 계란 등이 포함된다고 생각한다. 최근 국내외 식품 알레르기에 관한 자료 분석에서 식품 알레르기 유병률은 1-35% 범위로 나타났으며, 알레르기를 일으키는 주요 식품은 우유, 계란, 견과류, 생선, 조개, 갑각류 그리고 과일 채소 등으로 확인 하였다. 따라서 본 연구는 지역사회 전 연령층을 대상으로 그리고 최근 국내외 식품 알레르기에 관한 자료를 분석한 첫 시도로써 향후 우리나라 식품 알레르기 질환을 예방하고 치료하는데 근거자료의 토대가 될 것이다. 또한 식품 알레르기 교육프로그램을 계획할 때는 식품 알레르기의 유병률과 알레르겐을 포함한 대처방안이 필요하다고 본다.
Abstract
Objectives: The purpose of this study was to estimate the prevalence of food allergies and find out food allergens. Methods: Questionnaires were completed by 2,415 subjects in D city, among whom 452 subjects believed that they had food allergy. Skin prick tests were performed on these subjects. The data were analyzed using SAS Version 9.0 and ${\chi}^2$-test. In addition, several recent studies were reviewed. Results: The prevalence rate of food allergic symptoms was 25.6% in males and 25.8% in females, respectively. The positive rate of skin prick tests among those who were allergic to any of 14 food items was 21.4% in males and 14.7% in females(p=0.018). Therefore, it was estimated that the prevalence rate of food allergy was 5.0% in males and 3.6% in females. It was shown that the major food allergens were hop, shrimp, lobster, oyster and egg(whole) in males, and egg(whole), hop, oyster, and pork in females, respectively. The prevalence in recent studies ranged from 1 to 35%. Major food allergens were milk, egg, nuts, fish, shellfish crustacean and fruits/vegetables. Conclusions: In order to provide effective care for food allergy, it is essential to find out the prevalence of food allergies and food allergens.
식품 알레르기란 특정식품에 과민한 사람이 그 음식을 섭취함으로써 면역학적 기전을 통해 일어나는 부작용으로서 후두부종, 천식, 그리고 아나필락시스는 생명을 위협할 정도로 위험하고, 두드러기, 혈관부종, 아토피피부염 등도 일상생활에 많은 불편함을 주기 때문에 다각적인 관리가 필요하다[1].
소아에서는 우유, 계란, 땅콩 등이, 성인에서는 땅콩, 견과류, 어패류 갑각류 등이며, 이들이 85-90%의 식품 알레르겐으로 알려져 있다
알레르기를 일으키는 원인 식품은 연령, 각 나라별 식단 등 여러 요소에 따라 다르게 보고되고 있다. 연령별로는 소아에서는 우유, 계란, 땅콩 등이, 성인에서는 땅콩, 견과류, 어패류 갑각류 등이며, 이들이 85-90%의 식품 알레르겐으로 알려져 있다[2]. 국가별로는 스칸디나비아에서는 생선, 미국은 땅콩, 일본 등 아시아 국가에서는 곡류나콩 등이 알레르기 원인식품으로 알려져 있다[12].
대부분 수용성 당단백(glycoprotein)으로, 분자량(molecular weight)은 10-70 kilodalton 이며 열이나, 산, 단백분해효소(protease) 등의 처리에도 항원성을 유지하는 경우가 많다
알레르기를 일으키는 식품은 대부분 수용성 당단백(glycoprotein)으로, 분자량(molecular weight)은 10-70 kilodalton 이며 열이나, 산, 단백분해효소(protease) 등의 처리에도 항원성을 유지하는 경우가 많다[2]. 이러한 음식물을 섭취했을 때 식품 알레르기를 일으키게 된다.
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