Perception of Dietary Food Items as Food Allergens in Asthmatic Individuals in North Indian Population

BACKGROUND AND OBJECTIVE: The role of food allergy in asthma is well recognized but is poorly quantified. The aim of the present study was to document perceived food items as allergens and to determine their association with age, sex, socioeconomic status (SES), family history of asthma, smoking history, duration of illness, and total serum immunoglobulin (Ig)E. METHODS: A total of 261 clinically and spirometrically diagnosed patients with asthma were included in this study on an accrual basis. Of these, 237 patients thought that their asthma became aggravated after consumption of at least 1 food item. The perceived food item allergy and its association with age, sex, SES, family history of asthma, smoking history, duration of illness, and total serum IgE were assessed using a detailed, open-ended questionnaire. RESULTS: Food items were perceived as main allergens by 90% (237/261) of responders. Sixty-five percent (154/237) of patients who perceived at least 1 food item as an allergen had high total serum IgE levels. Of 22 suspected food items, 16 were significantly (p < 0.05) associated with at least 1 of the 6 study parameters. CONCLUSION: Food items play a major role as food allergens on the basis of perception in asthmatic individuals. Some suspected food items are significantly associated with the demographic profile of asthmatic individuals.