Actualisation des données épidémiologiques sur l’allergie alimentaire vis-à-vis des « Big eight »

Abstract

IgE-mediated food allergy prevalence is estimated at 10%. It varies depending on the regions of the globe, age, sex, the culprit food, ethnicity and allergic comorbidities or family history of atopy. The most frequent food allergenic trio are cow's milk, egg and peanut. Allergy to cow's milk proteins, the first allergy to appear during life and most often progressing towards recovery, has a prevalence, which varies from 0.54% to 1.38%. Egg allergy, estimated at 0.8%, comes in second place after cow's milk protein allergy, and are associated in 35% of the cases. Cooked forms are often well tolerated and lead to frequent healing. Peanut allergy prevalence varies from 0.93% to 1.9%, it appears early in life and is responsible for severe allergic reactions. It does not progress towards spontaneous tolerance and sensitization to nuts or the existence of early onset severe eczema are associated with a higher risk of persistent peanut allergy at the age of 6. The other foods most frequently involved are nuts, legumes, wheat, fish and seafood. Better epidemiological knowledge of food allergy and the contributing factors, severity factors and natural history leads to better care of patients with food allergy.