Patterns of sensitization to food and inhalant allergens amongst children in Kenya

Background: Allergic disease is preceded by development of a sensitized state against allergens, characterized by production of allergen-specific immunoglobulin (sIgE) in serum.Objectives: To determine the frequency and patterns of sensitivity to food and inhalant allergens among children.Methods: A retrospective study conducted at Gertrudes Children’s Hospital in Nairobi, Kenya. Laboratory data for sIgE antibodies for the period between January 2014 and December 2017 were retrieved and analysed. Serum sIgE ≥0.35 kU/L indicated sensitization. Descriptive statistics were used to summarize continuous data as median (interquartile range), and categorical data as absolute and relative (%) numbers.Results: 642 sIgE test results were retrieved; 509 (79.3%) against food allergens and 133 (20.7%) against inhalant allergens. Median age of patients evaluated for food allergen sensitization was 3.0 (1 – 6) years; approximately half (50.7%) were males. 242 children (47.5%) were sensitized to at least one food allergen. The most frequently sensitizing foods were milk (17.5%), wheat flour (14.7%) and potato (12.6%). Median age of patients evaluated for inhalant allergen sensitization was 4.0 (2 – 8) years, with a slight preponderance of males (51.1%). 64 children (48.1%) were sensitized to at least one aeroallergen. The most frequently sensitizing aeroallergens were Dermatophagoides pteronyssinus (30.8%), Dermatophagoides pteronyssinus (24.8%) and grass pollen (12.8%).Conclusions: Milk, wheat, potato, house dust mites and grass pollen were the most common food and aeroallergens encountered among children at a private children’s hospital in Kenya. Further studies are needed to clarify the relationship between serum sIgE levels and clinical manifestations of allergic disease locally.