Regional Profile of Food Allergen Sensitization Among Children in Southwest China: A Cross-Sectional Study

TL;DR

This study identifies milk and eggs as the main food allergens affecting children in Southwest China, with younger children and boys being more sensitive.

Contribution

The study provides region-specific data on food allergen sensitization patterns in Southwest China's pediatric population.

Findings

48.12% of children showed sensitization to at least one food allergen, with milk and eggs being the most common.

Preschool children (≤6 years) showed the highest IgE reactivity to major allergens.

Male children had higher sensitization rates to peanuts, soybeans, crustaceans, and wheat compared to females.

Abstract

Background/Objectives: As an escalating global health challenge, food allergies impose substantial burdens on the physical and psychological well-being of pediatric populations, profoundly compromising their quality of life. Given the marked geographical heterogeneity in allergen distribution patterns, this epidemiological investigation systematically characterizes prevalent pediatric food allergens sensitization patterns in Southwest China, yielding critical region-specific data to inform targeted prevention strategies and clinical management protocols. Methods: A cohort of 36,399 pediatric participants (age <18 years) underwent hospital-based testing for allergen-specific immunoglobulin E (sIgE) reactivity against 10 regionally prevalent food allergens, utilizing a semi-quantitative, immunocapture-based, and enzyme-linked immunosorbent assay. Results: Of the 36,399 children whose food allergen sensitization profiles were analyzed, 48.12% (n = 17,514) demonstrated elevated sIgE reactivity in response to at least one tested allergen, with milk and eggs emerging as the predominant allergenic triggers. Age-stratified analyses identified preschool age (≤6 years) as the critical window for food sensitization, demonstrating peak IgE reactivity to major allergens, including milk, peanuts, soybeans, shrimp, eggs, wheat, and beef. Male subjects exhibited significantly higher sensitization rates to peanuts, soybeans, crustaceans and wheat compared to females (p < 0.05), underscoring the importance of sex-based considerations in allergy prevention strategies. Conclusions: Milk and eggs emerge as the dominant food allergens that cause sensitization in Chengdu’s pediatric population. Age- and sex-dependent vulnerabilities were identified, with younger children and male participants demonstrating higher sensitization rates than their counterparts. These age-stratified and male-predominant sensitization patterns provide a scientific foundation for public health initiatives.

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