ArticleJournal of Korean medical science2016
IgE Sensitization Patterns to Commonly Consumed Foods Determined by Skin Prick Test in Korean Adults.
Article in Journal of Korean medical science, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 17 citations in OpenAlex.
- Addressing Limitations in Oral Food Challenge Testing in Children With Seafood Allergies.Allergy, asthma & immunology research · 2025Article
- Neglected but Clinically Relevant Allergens in Korea.Current allergy and asthma reports · 2024Review
- An Updated Overview of Almond Allergens.Nutrients · 2021Review
- Allergens of Regional Importance in Korea.Frontiers in allergy · 2021Review
- Clinical Features and Culprit Food Allergens of Korean Adult Food Allergy Patients: A Cross-Sectional Single-Institute Study.Allergy, asthma & immunology research · 2019Article
- A Retrospective Study of Korean Adults With Food Allergy: Differences in Phenotypes and Causes.Allergy, asthma & immunology research · 2017Article
- Monoclonal Antibodies to Recombinant Fag e 3 Buckwheat Allergen and Development of a Two-site ELISA for Its Quantification.Allergy, asthma & immunology research · 2017Article
- Comparison of the ImmunoCAP Assay and AdvanSure™ AlloScreen Advanced Multiplex Specific IgE Detection Assay.Yonsei medical journal · 2017Article
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Offending food allergens can vary with regional preferences in food consumption. In this study, we analysed sensitization rates to commonly consumed foods in Korean adults suspected of having food allergy. One hundred and thirty four subjects underwent a skin prick test (SPT) with 55 food allergens, of which 13 were made by our laboratory and the rest were commercially purchased. Of the 134 patients, 73 (54.5%) were sensitized to one or more food allergens. Sensitization to chrysalis was detected most frequently, at a rate of 25.4%. Sensitization rates to other food allergens were as follows: maize grain (13.4%), shrimp (11.9%), almond (11.1%), wheat flour (8.2%), lobster (8.2%), buckwheat (8.2%), mackerel (5.2%), pollack (5.2%), halibut (4.5%), peanut (4.5%), anchovy (4.4%), squid (3.7%), saury (3.0%), common eel (3.0%), yellow corvina (3.0%), hairtail (2.2%), octopus (2.2%), and others. In addition to well-known food allergens, sensitivity to mackerel, chrysalis, pollack, and halibut, which are popular foods in Korea, was observed at high rates in Korean adults. We suggest that the SPT panel for food allergy in Korea should include these allergens.
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