Prevalence of allergen sensitization among 1,091 patients with urticaria

• Published in: Experimental and therapeutic medicine 2020-03, Vol.19 (3), p.1908-1914
• Main Authors: Ping, Jie-Dan, Zhao, Jun-Wei, Sun, Xiao-Xu, Wu, Fan, Jiang, Zhi-Yun, Cheng, Zhe, Zheng, Lei, Xue, Hai-Kuo, Yang, Jing-Jing, Ming, Liang
• Format: Article
• Language: English
• Subjects: Age groups; Allergens; Allergies; Allergy; Cockroaches; Development and progression; Disease; Etiology (Medicine); Food; Food allergies; Food hypersensitivity; Hives (Disease); Immunoglobulin E; Immunoglobulins; Males; Nuts (Food); Quality of life; Silicon compounds; Urticaria
• ISSN: 1792-0981; 1792-1015
• DOI: 10.3892/etm.2019.8367

The etiology of urticaria is heterogeneous and allergic responses may be involved in it. The aim of the present study was to investigate the prevalence and distribution of sensitivity to inhaled and food allergens among patients with urticaria in Henan province (China). The levels of specific immunoglobulin E (sIgE) were detected using the AllergyScreen test and a total of 524/1,091 cases (48.0%) tested positive for sIgE to at least one of the 19 allergens. The most common inhaled allergens the urticaria patients were sensitive to were (34.5%), cockroach (12.5%) and tree pollen mix (11.1%), while the food allergens with the highest rate of allergic reactions were cashew nut (8.1%), shrimp (6.8%) and crab (6.4%). The positive rates for , dog hair, cockroach, mold mix, tree pollen mix and shrimp in the chronic urticaria group were higher than those in the acute urticaria group (P