ArticleAnnals of dermatology2016
Food Allergy in Korean Patients with Chronic Urticaria.
Article in Annals of dermatology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers, 2 of them syntheses that pooled it.
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Who cites it
9 citing papers in PubMed, 2 syntheses or guidelines pooled it, 23 citations in OpenAlex.
- The prevelance of food allergy in patients with chronic idiopathic urticaria: a systematic review and meta-analysis.Archives of dermatological research · 2024Pooled it
- Positive rate of wheat allergens in the Chinese allergic population: a systematic review and meta-analysis.Scientific reports · 2023Pooled it
- Three different patterns of food allergen sensitization according to age and sex.Scientific reports · 2025Article
- Sensitization to α-gal and omega-5-gliadin in patients with chronic urticaria: clinical implications and need for targeted testing.Postepy dermatologii i alergologii · 2024Article
- A Comprehensive Approach to Urticaria: From Clinical Presentation to Modern Biological Treatments Through Pathogenesis.Advances in experimental medicine and biology · 2021Article
- Prevalence of allergen sensitization among 1,091 patients with urticaria.Experimental and therapeutic medicine · 2020Article
- Clinical Characterization of Patients with Chronic Spontaneous Urticaria according to Anti-TPO IgE Levels.Journal of immunology research · 2019Article
- Etiology of chronic urticaria: the Ecuadorian experience.The World Allergy Organization journal · 2018Article
- Dietary Habits in Patients with Chronic Spontaneous Urticaria: Evaluation of Food as Trigger of Symptoms Exacerbation.Dermatology research and practice · 2018Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundThe etiology of chronic urticaria (CU) remains unknown in most patients. Possible causes in some cases include food, but the role of allergy to food antigens in patients with CU remains controversial.
objectiveThe aim of this study was to evaluate the association between food allergy and CU.
methodsKorean patients with CU were assessed for a previous history of food allergy that caused symptoms of CU. Blood samples were taken from 350 patients to measure food allergen-specific IgE. Based on history and laboratory results, open oral food challenge (OFC) tests were performed.
resultsOf 350 participants, 46 (13.1%) claimed to have experienced previous food hypersensitivity. Pork (n=16) was the main food mentioned, followed by beef (n=7), shrimp (n=6), and mackerel (n=6). We found that 73 participants (20.9%) had elevated levels of food-specific IgE, with pork (n=30), wheat (n=25), and beef (n=23) being the most common. However, when the open OFC tests were conducted in 102 participants with self-reported food hypersensitivity or raised levels of food-specific IgE, only four participants showed a positive reaction to pork (n=3) or crab (n=1).
conclusionAlthough some participants claimed to have a history of CU related to food intake, when an open OFC test was conducted, few of them had positive results. We therefore conclude that food allergy is an uncommon cause of chronic CU.
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