Özet:

Aims: Our study was conducted to evaluate the results of the oral food provocation tests in children with a diagnosis of food allergy and to examine the development of reactions in patients during the oral food provocation test. Material and Method: This was a descriptive type of study. Children diagnosed with food allergy between the years 2020-2022, and who had an oral food provocation test were included in the study. The patient files were scanned retrospectively. Age, gender, allergy tests, total IgE, eosinophil values and reactions during treatment were evaluated. Results: Oral food provocation test was applied to 40.5% (n=85) of the patients for diagnostic purposes and 59.5% (n=125) to determine the food tolerance. Of the patients who received oral provocation, 48.1% (n=101) received yogurt, 39.0% (n=82) eggs, 5.7% (n=12) baked egg cake, 4.8% (n=10), baked yoghurt cake. Reaction was observed in 8.6% (n=18) of the patients who received oral food provocation test. Reactions were mostly urticaria. There was no statistically significant relationship between the development of the reaction and gender, the purpose of the provocation test, the age of onset of the first complaints and the age at which the provocation test was applied (p>0.05). The median specific IgE (milk) value was higher in patients who developed a reaction (p=0.034). Conclusions: Although the reactions are often mild such as urticaria, it is important to predict the development of the reaction in terms of the management of food allergies and the feasibility of the provocation test.

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