生命早期的食物致敏会使儿童有患过敏性疾病的风险。我们调查了对牛奶(CM)的致敏作用,蛋白,和小麦。确定了具有可用的特异性免疫球蛋白E(sIgE)数据的新生儿和3岁以下的婴儿。使用长贡研究数据库的数据进行了回顾性调查。围产期特征,例如一次怀孕中的单胎或多胎,奇偶校验,胎粪染色,产妇年龄,自然分娩或剖宫产,胎粪通道,妊娠数周,出生长度,体重,头围和胸围,和季节,已获得。收集sIgE的数据,并使用逻辑回归模型确定致敏几率.男孩比女孩更容易出现CM和蛋白的sIgE阳性。早期卵清和小麦致敏与出生体长和体重的增加有关。多变量分析表明,蛋清sIgE阳性与对数总IgE之间存在关联。较高的总IgE水平和较年轻的年龄与蛋清致敏有关,出生时体重和长度的升高与食物过敏有关,尤其是蛋清和小麦。
Food sensitization in early life identifies children at risk of developing allergic diseases. We investigated the sensitization to cow milk (CM), egg whites, and wheat. Newborns and infants under 3 years of age with available specific immunoglobulin E (sIgE) data were identified. A retrospective survey was conducted using data from the Chang Gung Research Database. Perinatal characteristics, such as singleton or multiples in a single pregnancy, parity, meconium staining, maternal age, spontaneous delivery or cesarean section, meconium passage, weeks of gestation, birth length, body weight, head and chest circumferences, and season, were obtained. The data on sIgE were collected, and a logistic regression model was used to determine the odds of sensitization. Positive sIgE for CM and egg whites was more likely to occur in boys than in girls. Early-life egg white and wheat sensitization was associated with increased birth body length and weight. A multivariate analysis indicated an association between egg white sIgE positivity and logarithmic total IgE. Higher total IgE levels and younger age were associated with egg white sensitization, and elevated weight and length at birth were linked to food sensitization, particularly to egg whites and wheat.