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Adverse reactions to food (ARF) are a major, worldwide public health and food safety problem. Among the various causes of ARF, food allergies (FA) are particularly serious as the immune response that is triggered can be fatal even at very low doses. FA usually occur as an adverse immune response arising from exposure to a specific given food; it is often the first clinical allergy appearance and the first link in the so-called “march of atopy” (1), representing one of the most common causes of anaphylaxis (2). Previous studies have shown that FA generally affects about 5% of adults and 8% of children — and can even manifest in up to 10% of children in high-income countries (3-5). The prevalence of FA has risen in the past 10 years (6); the types of foods causing allergies and serious allergic reactions are growing. FA can cause many physical and psychological disorders. It is a very serious problem, not only for patients and their families, but also for medical staff and local communities. Today, FA has become a well-recognized, major public health and food safety issue of global concern (7).
Due to allergenic agents being extremely heterogeneous in eliciting allergens, symptoms, and clinical signs (8), validly assessing FA has been difficult. Many studies on FA have used outpatients as subjects to investigate the clinical aspects of FA. However, only a fraction of the individuals who actually experience a food allergy visit a medical doctor. Therefore, it is presently unclear how representative these results are of the general population (9).
Very little is known regarding global variations in the prevalence of food allergies. Data about FA in most low- and middle-income countries are quite scarce (4). Limited, small-scale research shows that the confirmed FA prevalence is about 6% among children in China, which also demonstrates an upward trend consistent with the upward trend in global prevalence (10).
Food allergen labelling of the “Big-8” recommended by the Codex Alimentarius Commission (gluten, crustaceans, eggs, fish, milk, peanuts, soybeans, and tree nuts) (11) lacks support from Chinese epidemiologic data on FA, as their prevalence is poorly defined in the Chinese population. Epidemiologic studies on FA confirmed with double-blind placebo-controlled food challenges (DBPCFC) in the general population are thus necessary to be conducted in China.
This study aims to assess the unknown, epidemiological feature of ARF and FA in China. The results will form the baseline dataset for monitoring the trend of FA, provide support for updating the allergenic food labelling list in China, estimate the thresholds for food allergens where feasible, present scientific evidence for effective control measures, and inform policies for FA prevention and diagnosis.
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This methodology of epidemiologic study on FA was implemented in Jiangxi, China in 2020.
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The sub-survey centers were described in Figure 1A. Figure 1B showed a sampling flow chart. A total of 21,273 FA screening questionnaires were distributed in Jiangxi Province. The valid response rate was 97.8%. A total of 11,935 adults and 8,856 children were screened for FA; the mean age was 45±13 years and 8.7±1.3 years, respectively.
Figure 1.Distribution of sub-survey centers and sampling flow chart in the study center of Jiangxi Province, 2020. (A) Distribution of sub-survey centers. (B) Sample size and sampling flow chart among adults and school children.
Note: In panel A, three prefectures were randomly selected in Jiangxi Province, they are Yichun, Nanchang, and Fuzhou, respectively, then Fengxin, Xinjan, and Le’an were randomly selected from the three prefectures as the sub-survey centers. In panel B, three prefectures were randomly selected in Jiangxi as sub-survey centers, and then about 3,000 school children and 4,000 adults were selected from each sub-survey centers by stratified cluster random sampling. -
Among all participants, 5.8% of responders reported ARF and 4.3% reported FA. Table 1 described the demographic characteristics of those who self-reported ARF and FA. Doctor-diagnosed FA was 2.20%, of which, 11.3% were diagnosed by oral food challenges where the main verifier of doctor-diagnosed FA was sIgE testing. This 3 stages of study across Jiangxi survey centers were presented in Figure 2.
Variables Population ARF FA N Percentage (%) Percentage (%) χ2 P Percentage (%) χ2 P Total 20,791 100.00 5.79 / / 4.29 / / Age Adult 11,935 42.60 8.21 165.35 0.00 2.90 145.71 0.00 Child 8,856 57.40 4.00 6.15 Gender Male 10,517 50.58 5.47 4.09 0.04 4.06 2.71 0.09 Female 10,274 49.42 6.12 4.52 Residence Rural area 10,755 51.76 5.74 0.09 0.76 4.12 2.10 0.15 Urban area 10,030 48.24 5.84 4.47 Sub-survey center Fengxin 6,670 32.08 6.99 40.98 0.00 5.53 57.36 0.00 Le’an 7,005 34.13 5.99 4.48 Xinjian 7,026 33.79 4.45 2.96 Ethnic Han 20,754 99.82 5.79 0.06 0.80 4.28 0.78 0.38 Others 37 0.18 8.11 8.11 Abbreviation: FA=food allergy; ARF=adverse reaction to food. Table 1. The demographic characteristics and prevalence of self-reported ARF and FA among children and adults in the study center of Jiangxi Province, 2020.
Figure 2.Study population and multilevel assessment of FA among adults and school children in the study center of Jiangxi Province, 2020.
Note: The comprehensive clinical assessment of food allergy consists of three stages; the main research includes food allergy screening, structured interview, IgE sensitivity test, and oral food challenge test.
Abbreviation: ARF=adverse reaction to food; FA=food allergy; SPT=skin prick test; sIgE=Specific IgE; DBPCFC=double blind placebo-controlled food challenge.
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The 8 most common causative foods were, in descending order, shrimp, mangos, shellfish, eggs, fish, beef, milk, and mutton; their prevalence was 1.95%, 1.22%, 1.07%, 0.68%, 0.49%, 0.35%, 0.34%, and 0.25%, respectively. Figure 3A shows the distribution of incriminated foods. Unlike in Europe, beef and mutton as offending foods were more common than peanuts and soybeans. Skin symptoms, such as rash or pruritus (itching), were the most frequently reported manifestation. Oral allergy symptoms were reported by 20.6% of subjects. Figure 3B presents the common symptoms of this self-reported FA.
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Subjects
Self-reported ARF and FA
Common Causative Foods and Symptoms
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