The Level of Sensitivity of Food Allergens
| Main Authors: | Yolanda Candra; Undergraduate Program, Faculty of Public Health, Universitas Indonesia, Depok 16424, Asih Setiarini; Department of Public Health Nutrition, Faculty of Public Health, Universitas Indonesia, Depok 16424, Iris Rengganis; Department of Internal Medicine, Faculty of Medicine, Universitas Indonesia, Jakarta 10430 |
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| Format: | application/ eJournal |
| Bahasa: | ind |
| Terbitan: |
Directorate of Research and Public Services Universitas Indonesia
, 2011
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| Subjects: | |
| Online Access: |
http://journal.ui.ac.id/index.php/health/article/view/797 |
Daftar Isi:
- In recent years, the occurrence of allergy continues to increase rapidly both domestically and globally. World Allergy Organization (WAO) revealed that 22% of the world population suffers from allergies, and this number increases every year. Food allergy is a condition caused by the reaction of IgE against substances (chemicals) in food. Food allergy can interfere with brain function and body organ systems as well as affect the quality of life. The purpose of this study is to know the level of sensitivity of food allergens in the Immunology llergy Poly RSCM in 2007. Data were collected from 208 patients who have medical records and went through skin prick tests in the Immunology Allergy Clinic RSCM in 2007. Univariate analysis was performed to describe the types of food allergens within groups of children and adults. Around 49% of the respondents were sensitive to food allergens. The types of foods that caused the most allergies for children and adults are respectively shrimp, egg white and cornstarch. Cow's milk and wheat flour are the types of food that caused most allergies for children only, whereas for adults, the food that caused the most allergies is crab.