AI Article Synopsis
- A study was conducted to determine the frequency of food allergies among Human Medicine students at a private Peruvian university, using observational and retrospective methods.
- The research involved 355 students aged 18-25, revealing that 9.3% reported having a food allergy, with seafood and spices being the most common triggers.
- The findings suggest a notable prevalence of food allergies related to both native Peruvian products and those commonly consumed in the country.
Article Abstract
Objective: Determine the frequency of total food allergy, and to Peruvian products, in Human Medicine students.
Methods: A study design is observational, descriptive and retrospective was made. Human medicine students, aged 18-25 from a private Peruvian university were included in a type of snowball sampling via electronic messaging. The sample size was calculated using the OpenEpi v3.0 program and the prevalence formula.
Results: We registered 355 students, with a mean age of 20.87 years (SD ± 5.01). A frequency of food allergy was also found in 9.3% of the total participants in terms of native products and common in other countries, the highest percentage are seafood 2.24%, spices and condiments 2.24%, allergy to fruits 1.4%, milk 1.4%, red meat 0.84%.
Conclusions: The frequencies of self-reported food allergy produced was 9.3% by native Peruvian products and commonly consumed nationwide.
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| http://dx.doi.org/10.29262/ram.v69i3.1179 | DOI Listing |
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