Özet:

The aim was to identify the clinical and laboratory characteristics of the phenomena diagnosed with food allergy referring to the Child Allergy Clinic. The tool and method This study was conducted between March 2016 and December 2017 as a cutting-edge observation study. The records of 90 patients monitored with the diagnosis of food allergies were reverse. The findings included 90 facts in the study. Of the cases, 63 (70%) were men and 27 (30%) were girls. The median age of the cases was 12 months (3-156), the beginning age of the symptoms was 4 months (1-156). The eozinofil number at the moment of diagnosis was 410/mm3 (0-4600), the total IgE value was 83.1 IU/ml (3.17-2500). When the incidents were divided into 2 groups according to gender, there was no significant difference between the groups according to the average age, the age of beginning of symptoms, the total IgE levels, the eosinofil levels and the specific IgE levels. 50 of the cases (55.6 percent) 'sine atopic dermatitis, 31(34.4 percent)' urinate, 6 (6.7 percent) proctokolite, 2 (2.2 percent) angioödem, 1 (1.1 percent) anaphylaxis was diagnosed. In 34 (37.8%) of cases, IgE-based, 6 (6.7%) non-IgE and 50 (55.5%) mixed-type food allergies were detected. The most commonly identified nutrients were eggs 29 (32.2%); milk and eggs 27 (30%) and cow milk 22 (24.4%). In the skin clot test, sensitivity was found in 52 (57.7%) of patients. The most ovarian sensitivity (22.2%) was detected in cases. Specific IgE values were determined as F1: 0.87 kU/L (0.10-100), F2: 0.30 kU/L (0.10-96.90), F5: 0.48 kU/L (0.10-53). The most common foods that cause nutritional allergies are eggs and cow’s milk. However, as more than half of the patients are diagnosed with atopic dermatitis, it may be appropriate for patients with atopic dermatitis to be assessed in terms of food allergies.

Anahtar Kelimeler: