Extract and molecular-based early infant sensitization and associated factors - A PreventADALL study
Tedner, Sandra G.; Söderhäll, Cilla; Konradsen, Jon R.; Bains, Karen Eline Stensby; Borres, Magnus P.; Carlsen, Kai-Håkon; Carlsen, Karin C. Lødrup; Färdig, Martin; Gerdin, Sabina W.; Gudmundsdóttir, Hrefna Katrín; Haugen, Guttorm; Hedlin, Gunilla; Jonassen, Christine M; Kreyberg, Ina; Mägi, Caroline-Aleksi O.; Nordhagen, Live Solveig; Rehbinder, Eva Maria; Rudi, Knut; Skjerven, Håvard Ove; Staff, Anne Cathrine; Vettukattil, Muhammad Riyas; van Hage, Marianne; Nordlund, Björn; Asarnoj, Anna
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2021Metadata
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Original version
Allergy. European Journal of Allergy and Clinical Immunology. 2021, 1-10 https://doi.org/10.1111/all.14805Abstract
Background: More knowledge about sensitization patterns in early infancy, including impact of molecular allergology, is needed to help predict future allergy development more accurately.
Objective: We aimed to determine the prevalence and patterns of allergic sensitization at 3 months of age, and explore possible associated factors.
Methods: From the Scandinavian antenatally recruited PreventADALL mother–child cohort, we included 1110 3-month infants with available serum. Sensitization was defined as s-IgE of ≥0.1 kUA/L by Phadiatop Infant® (ThermoFisher Scientific) including birch, cat, grass, dog, milk, egg, peanut and wheat. Further ImmunoCAP analyses to ovomucoid, casein, Ara h 1-3, omega-5-gliadin were performed in food extract s-IgE-positive children. Maternal sensitization was defined as s-IgE ≥ 0.35 kUA/L to Phadiatop® (inhalant allergen mix) and/or Fx5 (food allergen mix) at 18-week pregnancy.
Results: Overall 79 (7.3%) infants had specific sensitization, many with low s-IgE-levels (IQR 0.16–0.81 kUA/L), with 78 being sensitized to food extract allergens; 41 to egg, 27 to milk, 10 to peanut, and 25 to wheat. A total of 62/78 were further analysed, 18 (29%) had s-IgE to ovomucoid, casein, Ara h 1-3 and/or omega-5-gliadin. Eight infants (0.7%) were sensitized to inhalant allergens. Maternal sensitization to food allergens was associated with infant sensitization, odds ratio 3.64 (95% CI 1.53–8.68).
Conclusion: Already at 3 months of age, 7% were sensitized to food, mostly without detectable s-IgE to food allergen molecules, and <1% to inhalant allergens. Maternal food sensitization was associated with infants’ sensitization.