Study Results: Identification of Food Allergies in Children

Abstract

Background: The global prevalence of IgE-mediated food allergy (FA) among children has increased significantly over the last few decades, in some cases leading to severe, life-threatening anaphylaxis. While international prevalence rates average 6-10%, contemporary data in Mongolia are limited. Identifying the characteristics of pediatric food allergy and its risk factors is essential for developing appropriate clinical management and preventive strategies. Aim: To identify the primary causative allergens and evaluate the factors influencing food allergy among Mongolian children. Materials and Methods: A cross-sectional analytical study was conducted from June 2025 to December 2025. Data from children screened using a food allergy detection questionnaire were analyzed using Excel and R software. Results: Among 244 children aged 0–5 years, 18.8% were identified as having a potential food allergy. The most common specific allergens were egg (5.4%), cow’s milk (2.6%), peanut (2.3%), and wheat (0.8%). Additionally, 7.7% of participants reported allergies to less common triggers such as yellow fruits, peaches, tomatoes, and pumpkin. Multiple food allergies (to two or more foods) were observed in 1.57% of the cohort. Atopic dermatitis was the strongest independent risk factor for developing a food allergy (OR 15.3, 95% CI 3.73–107.0, p<0.001). A family history of allergy also significantly increased the risk (OR 3.66, p=0.042). Conversely, exclusive breastfeeding for more than 6 months demonstrated a protective effect against food allergy (p=0.041). No statistically significant associations were found regarding antibiotic use, mode of delivery, or maternal vitamin supplementation during pregnancy. Conclusions: 1. Based on parent/caregiver-reported questionnaires, the prevalence of food allergy among children is 18.8%. 2. Pediatric skin allergies and genetics (family history) are powerful risk factors for food allergies. Breastfeeding for more than 6 months significantly reduces the risk of a child developing a food allergy.