Food Allergy Based on Serum Specific IgE in Republic of Macedonia

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Published: Oct 15, 2015
DOI: https://doi.org/10.3889/mmej.2015.50008
Keywords:
total IgE, specific IgE, food allergy, Republic of Macedonia

Main Article Content

Slavica Hristomanova-Mitkovska
Institute of Immunobiology and Human Genetics, Faculty of Medicine, Ss Cyril and Methodius University of Skopje, Skopje
Dejan Trajkov
Institute of Immunobiology and Human Genetics, Faculty of Medicine, Ss Cyril and Methodius University of Skopje, Skopje
Aleksandar Petlichkovski
Institute of Immunobiology and Human Genetics, Faculty of Medicine, Ss Cyril and Methodius University of Skopje, Skopje
Olivija Efinska-Mladenovska
Institute of Immunobiology and Human Genetics, Faculty of Medicine, Ss Cyril and Methodius University of Skopje, Skopje
Mirko Spiroski
Institute of Immunobiology and Human Genetics, Faculty of Medicine, Ss Cyril and Methodius University of Skopje, Skopje

Abstract

BACKGROUND: Food allergy is defined as an adverse immune response during repetitive exposure to any kind of food and may be mediated by immunoglobulin E (IgE) antibodies or not - IgE mediated. Food allergies are common and according to recent studies they occur in 6-8% of children, and in the last three decades there has been an increase in the incidence of food allergies. In IgE-mediated food reaction we should make laboratory tests to determine the total and specific IgE antibodies to various foods.

AIM: The aim of this paper is to demonstrate the percentage of food allergies in the Republic of Macedonia based on positive IgE antibodies in the serum of patients referred to the Institute of Immunobiology and Human Genetics for allergies testing in ten year period (2001-2011).

MATERIAL AND METHODS: Consecutive patients in ten year period (from 01.01.2001 to 01.01.2011), addressed to the Institute of Immunobiology and Human Genetics at the Medical Faculty tested for allergies were analyzed retrospectively. Three thousand and twelve (3312) patients with data for place of residence, age and serum values for  total IgE, specific IgE and group-specific IgE to food allergens were analyzed. The determination of total IgE and specific IgE for food allergens was performed with the UniCAP100 System (Pharmacia, Uppsala, Sweden).

RESULTS: Analyzes of the distribution of the number of patients in each group of concentration of total IgE showed that most patients had normal serum total IgE levels. From a total of 3312 patients with suspected IgE-mediated food allergy, 2367 were found negative and only in 945 patients we determined the existence of IgE-mediated food allergy. The most common allergens in our study were: egg white, milk, boiled milk, wheat, peanuts, milk proteins, hazelnut and apple and from the group - specific allergens most common were food mixture and fruit mixture.

CONCLUSIONS: The large number of negative results suggested the need for increasing the number of Allergologic Laboratories in Republic of Macedonia and increase of the need for better education of primary care physicians through seminars, conferences and lectures. This is the first study in the Republic of Macedonia for food allergies in which the presented results are based on the obtained specific IgE antibodies values in the sera of patients towards different food allergens.

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1.
Hristomanova-Mitkovska S, Trajkov D, Petlichkovski A, Efinska-Mladenovska O, Spiroski M. Food Allergy Based on Serum Specific IgE in Republic of Macedonia. Maced Med Electron J [Internet]. 2015 Oct. 15 [cited 2024 Apr. 19];1(1):1-9. Available from: https://id-press.eu/mmej/article/view/384
Issue
Vol. 1 No. 1 (2015): Maced Med Electr J
Section
Basic Medicine
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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

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