The prevalence of parent reported food hypersensitivity at school entry in Malta

Abstract

Food hypersensitivity refers to an adverse reaction to food at a dose which is tolerated by the majority of individuals, which is further classified into allergic and non-allergic food-hypersensitivity.

Research on food hypersensitivity in young children is minimal, with countries like Malta lacking research on this topic. The reported prevalence of food hypersensitivity worldwide for the paediatric population to date in the 21st century ranges from 1% in Denmark to 38.4% in Germany. With regards to available research on food hypersensitivity for the age group 4 to 6 years, parent reported prevalence ranges from 4.2 to 11.8%, with the value going down to 2.5% when including research that reports a point prevalence based on food challenge and/or suggestive history and skin tests.

The main food group causing food hypersensitivity worldwide in the paediatric population aged eighteen and under is reported to be cow’s milk and milk products, with other food groups being country specific.

This research aimed to provide local statistics in food hypersensitivity in the paediatric population, as the prevalence of such allergic and non-allergic food hypersensitivity (intolerance) to food in Malta was not previosuly documented. This research has found a 2.5%-point prevalence of food hypersensitivity in the 5-to 6yr-old population under study.

Milk and milk products followed by tree nuts have been identified as the main hypersensitivity causing food in this study.

The statistics and recommendations of this study provide an opportunity to the Maltese Healthcare system to start providing a holistic service which deals with food hypersensitivity.