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The Sensitivity to Food Allergies in Individuals with Asthma

West, Meghan V
http://orcid.org/0000-0002-9553-7294
http://rave.ohiolink.edu/etdc/view?acc_num=ucin1592168710140387

Abstract Details

2020, MS, University of Cincinnati, Medicine: Industrial Hygiene (Environmental Health).
Allergic asthma is the most common chronic disease amongst children worldwide and is a hypersensitivity disorder that can develop from genetic, environmental or occupational exposures in all ages, and the prevalence continues to increase annually in the United States. Food allergies affect 3-8% of children in developed countries and can be present for their entire lifetime, restricting their diet, lifestyles, and occupations. The objective of this study was to evaluate the relationship between asthma and oral food allergy sensitivity. The hypothesis was that subjects with a history of asthma would be more sensitive to food allergens than subjects without a history of asthma based on either reaction dose and/or reaction severity. To test this, we used data from 425 subjects who tested positive in screening tests for allergies to one or more different foods. The total dataset consists of >2000 individual dose-response challenge results and associated clinical reaction data. Allergic challenge results were obtained from double-blind placebo-controlled oral food allergies in patients tested for peanut, walnut, almond, pecan, hazelnut, and milk food allergies. Allergic reaction probability was calculated based on the first allergic response observed during cumulative dose escalation. Reaction severity was graded based on clinical responses on a 3-category reaction scale (mild, moderate and severe). Dose response analysis utilized a modified univariate Kaplan-Meier analysis adapted for cumulative dose rather than time. Reaction severity was evaluated for allergic reactions between subjects with or without a history of asthma. Surprisingly, it is shown that subjects with a history of asthma were not significantly different from subjects without a history of asthma in either their dose-response or reaction severity to food allergens. These data suggest that people with asthma do not appear to have increased sensitivity to oral allergen exposure, and therefore do not represent a sensitive subpopulation that needs to be considered in the risk assessment for exposures to food allergens.
John Reichard, PharmD Ph.D. (Committee Chair)
Mary Beth Genter, Ph.D. (Committee Member)
22 p.
Health Sciences
Asthma; Food Allergy; Oral Food Challenge

Recommended Citations

Citations

  • West, M. V. (2020). The Sensitivity to Food Allergies in Individuals with Asthma [Master's thesis, University of Cincinnati]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1592168710140387

    APA Style (7th edition)

  • West, Meghan. The Sensitivity to Food Allergies in Individuals with Asthma. 2020. University of Cincinnati, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=ucin1592168710140387.

    MLA Style (8th edition)

  • West, Meghan. "The Sensitivity to Food Allergies in Individuals with Asthma." Master's thesis, University of Cincinnati, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1592168710140387

    Chicago Manual of Style (17th edition)

ucin1592168710140387
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This open access ETD is published by University of Cincinnati and OhioLINK.