Prevalence and Influencing Factors of Food Allergy in Global Context: A Meta-Analysis

Hua Feng; Xiujuan Xiong; Zhuo Chen; Qunying Xu; Zhongwei Zhang; Nan Luo; Yongning Wu

doi:10.1159/000527870

Prevalence and Influencing Factors of Food Allergy in Global Context: A Meta-Analysis

Int Arch Allergy Immunol. 2023;184(4):320-352. doi: 10.1159/000527870. Epub 2023 Jan 12.

Authors

Hua Feng^{1

2}, Xiujuan Xiong³, Zhuo Chen¹, Qunying Xu², Zhongwei Zhang², Nan Luo², Yongning Wu^{1

4}

Affiliations

¹ State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.
² School of Public Health, Nanchang University, Nanchang, China.
³ Department of Pathology, Basic Medical College of Nanchang University, Nanchang, China.
⁴ NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (No. 2019RU014), China National Center for Food Safety Risk Assessment, Beijing, China.

PMID: 36634638
DOI: 10.1159/000527870

Abstract

Introduction: This study was conducted to evaluate the prevalence and influencing factors of food allergy (FA) in different regions and populations.

Methods: The studies from January 2011 to December 2021 were searched through PubMed, Embase, Cochrane Library, and Web of Science databases. The prevalence of FA was evaluated by calculating the pooled effect estimates and their 95% confidence intervals (CIs). The odds ratio (OR) value was used to investigate the influencing factors of FA. Heterogeneity analysis among studies was performed using I2 analysis. Sensitivity analysis was performed to assess the stability of the results, and Begg's test was used to assess publication bias.

Results: A total of 105 published articles, including 3,318,608 participants, were involved in this study. The result indicated that the overall FA prevalence was 4.3% (95% CI: 0.038-0.047). The prevalence of FA was 4.2% in Asia (95% CI: 0.033-0.051), 3.2% in America (95% CI: 0.024-0.041), 4.8% in Europe (95% CI: 0.037-0.060), 1.6% in Africa (95% CI: 0.008-0.026), and 7.5% in Oceania (95% CI: 0.052-0.102). Milk (prevalence: 1.1%, 95% CI: 0.009-0.013) and egg (prevalence: 1.1%, 95% CI: 0.008-0.014) were the most common type of FAs. Male (OR: 1.289, 95% CI: 1.001-1.659), antibiotics exposure during pregnancy (OR: 1.221, 95% CI: 1.162-1.284), breastfeeding (OR: 1.349, 95% CI: 1.011-1.799), asthma (OR: 1.794, 95% CI: 1.443-2.230), eczema (OR: 5.121, 95% CI: 3.575-7.334), family history of atopic disease (OR: 1.893, 95% CI: 1.313-2.730), family history of FAs (OR: 2.096, 95% CI: 1.686-2.594), family history of atopic dermatitis (OR: 1.954, 95% CI: 1.645-2.322), family history of asthma (OR: 1.516, 95% CI: 1.370-1.678), and family history of allergic rhinitis/conjunctivitis (OR: 1.287, 95% CI: 1.191-1.392) increased the risk of FA.

Conclusion: There were geographical differences in the prevalence of FA. Identification and nursing of FA high-risk populations should be strengthened to improve the quality of life.

Keywords: Food allergy; Influencing factors; Meta-analysis; Prevalence.

Publication types

Meta-Analysis

MeSH terms

Asthma* / epidemiology
Conjunctivitis, Allergic*
Dermatitis, Atopic*
Female
Food Hypersensitivity* / epidemiology
Humans
Male
Pregnancy
Prevalence
Quality of Life