Growth Parameters Impairment in Patients with Food Allergies

Background and Aims. Food allergy (FA) is a common disease that is rapidly increasing in prevalence for reasons that remain unknown. Objective. The aim of this study was to analyze the clinical characteristics and anthropometric data of patients with food allergies followed in a tertiary centre of allergy and immunology. Methods. A retrospective study was performed that assessed the data records of patients with food allergy diagnosis, covering a period from February 2009 to February 2012. Results. 354 patients were evaluated in the period; 228 (69.1%) patients had a confirmed FA diagnosis. The -scores for weight-for-age, height-for-age, and body mass indices-for-age showed lower significant values in the FA group compared with the non-FA group by Mann-Whitney test, with significance values of , , and , respectively. There were no statistical differences in sex, gestational age, birth type, breastfeeding period, and age of introduction of complementary formulas based on cow milk protein between groups. Conclusion. FA patients had a lower growth rate in comparison with patients without FA. The early recognition of food allergies with the establishment of protein-implicated diet exclusion, in association with an adequate nutrient replenishment, is important to reduce the nutritional impact of food allergies. 1. Introduction Food allergy (FA) is a common disease that is rapidly increasing in prevalence for reasons that remain unknown. Recent estimates suggest that around 17 million people in Europe suffer from allergies triggered by foods such as milk, eggs, peanuts, tree nuts, or seafood, and an increasing number are seeking treatment through primary care and hospital emergency departments [1]. A recent national survey of allergies in the United States showed an increase in the prevalence of food allergies from 3.4% in 1997–1999 to 5.1% in 2009–2011 [2]. FA can have a significant effect on an individual’s quality of life and physical functioning and can also be costly in terms of medical visits and treatments [1]. Food allergies manifest various symptoms in the skin, gastrointestinal tract, and airways as a result of adverse responses to a food protein via IgE-mediated or non-IgE-mediated immune mechanisms. Allergic responses to food present as inflammation due to cellular responses activated against the food allergen [3]. There is a lack of information on the role of nutrition versus only food avoidance in the management and natural history of food allergy. Little information is also known about the effect of a nutrition consultation in this process.