Assessing Food Allergy and Sensitivity Prevalence and Quality of Life Impact: A Comprehensive Study

Abstract

This study aimed to investigate the prevalence of food allergies and sensitivities and their impact on the quality of life of affected individuals. A cohort of 115 participants was assessed for the presence of common food allergies and sensitivities, with immune responses to specific allergens measured. Participants' quality of life was evaluated based on their self-reported experiences in daily activities, social interactions, psychological well-being, and food-related stress. The study revealed a notable prevalence of food allergies and sensitivities among participants, with 49.6% diagnosed with food allergies and 50.4% with food sensitivities. Peanut protein triggered a high IgE-mediated immune response (4.2 ± 0.8), while milk and egg proteins induced moderate responses (3.8 ± 0.7 and 3.9 ± 0.6, respectively). Non-Ig E-mediated responses to lactose, gluten, and wheat protein were generally low (ranging from 1.8 to 2.1). Peanuts, milk, and eggs were the most common allergens. Lactose sensitivity was the predominant food sensitivity, affecting 19.1% of participants, followed by seafood (21.7%). These conditions had a moderate impact on daily activities, social interactions, and psychological well-being (mean scores ranging from 3.6 to 4.4).This study underscores the extensive influence of food allergies and sensitivities on multiple facets of individuals' lives, from daily routines to psychological health.