Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Study on Nutritional Status of Allergic Patients and Food allergens in Korea

알레르기 환자의 현황 및 영양상태에 관한 연구

  • Lee, Ki-Wan (Department of Food and Nutrition, Kyungwon University) ;
  • Myung, Choon-Ok (Department of Food and Cooking, Osan College) ;
  • Nam, Hae-Won (Department of Food and Nutrition, Suwon Women's College) ;
  • Hong, Chein-Soo (Department of Internal Medicine, Yonsei University) ;
  • Lee, Yang-Cha (Department of Food and Nutrition, Yonsei University)
  • 이기완 (경원대학교 식품영양학과) ;
  • 명춘옥 (오산전문대학 식품조리학과) ;
  • 남혜원 (수원여자전문대학 식품영양학과) ;
  • 홍천수 (연세대학교 의과대학 내과학교실) ;
  • 이양자 (연세대학교 생활과학대학 식품영양학과)
  • Published : 1996.03.30
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Abstract

This study was designed to investigate clinical features, allergy-inducing substances as well as foods, and nutritional behavior of allergic patients. Sixty-eight adult male and 78 adult female patients were surveyed by using the self-developed questionnairs. The results were as follows: 1. The common target organs of allergic symptoms included bronchus, skin and nose. 2. 37.7% of the subjects did not recognize their allergy inducing substances. Among the known substances, house-dust mite, food, temperature and weather change, pollens, smoke, air pollution materials, drugs and even stress provoked symptoms. 3. As for the food allergy, a number of foods were found to be implicated in allergic reactions. These foods included pork, chicken, seafoods such as mackerel, crab & shrimp, milk, egg, peanut, apple and pupa. Symptoms and signs of food reactions included urticaria, asthma, and rhinitis. 4. The nutrition adequacy ratio (NAR) of energy was below 0.75 for male patients and about 0.80 for female patients. And 24.0% of the subjects were regarded as excellent, 31.5% as fair, and 44.5% as poor in food related behavior evaluation.

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