Changes of prevalence of food allergy in elementary school student and perception of it in school nutritionist in Korea, 1995~2015

Sun-Mi Han; Young-Ran Heo

doi:10.4163/jnh.2016.49.1.8

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Han and Heo: Changes of prevalence of food allergy in elementary school student and perception of it in school nutritionist in Korea, 1995~2015

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Journal of Nutrition and Health 2016; 49(1): 8-17.

Published online: 29 February 2016

DOI: https://doi.org/10.4163/jnh.2016.49.1.8

Changes of prevalence of food allergy in elementary school student and perception of it in school nutritionist in Korea, 1995~2015

Sun-Mi Han¹, Young-Ran Heo²

¹Major in Nutrition Education, Graduate School of Education, Chonnam National University, Gwangju 61186, Korea.

²Division of Food and Nutrition, Research Institute for Human Ecology, Chonnam National University, Gwangju 61186, Korea.

To whom correspondence should be addressed. tel: +82-62-530-1338, yrhuh@jnu.ac.kr

Received 1 February 2016 Accepted 12 February 2016

(open-access):

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Purpose

The aim of this study is to summarize and report on the change of food allergy in elementary school students and perception and practices in school nutritionists in Korea from 1995 to 2015.

Methods

The search strategy was "(food allergy AND elementary school AND Korea) AND (nutritionist OR perception OR practice)". The search was conducted via KISS, DBPIA, RISS, NDSL, PubMed, Scopus, and Google scholar and full text and abstracts on the topic of food allergy evaluating prevalence, allergen, symptom, perception and practices were included in this review.

Results

Out of 1379 records found in the sources, 13 related studies were included in the final analysis. The results showed that the number of students who had experienced food allergy was increasing. The two frequent allergenic foods were eggs and milk. The perception and practices of food allergy in school nutritionists was gradually increased.

Conclusion

Further objective evaluations are required to confirm the food allergy status and its management in school.

Keywords: food allergy, allergenic food, nutritionist, elementary school

Figures and Tables

Fig. 1

Search strategy for data sources.

Table 1

Studies of the food allergy in elementary school students

Table 2

Studies of the perception or practices for food allergy in school nutritionist

Table 3

Major subjects extracted for perception of food allergy in elementary school nutritionist

Table 4

Prevalence of food allergy in elementary school students from 1995 to 2015

Table 5

Kinds of allergenic food in elementary school students from 1995 to 2015

Table 6

Symptoms of food allergy in elementary school students

Table 7

Frequency of symptoms for food allergy in elementary school students (n)

S sx. means skin reaction included detail symptom as S-A (itching etc.), S-B (rash etc.), S-C (hives etc.), and S-D (atopic dermatitis etc.). G sx. and G-A mean gastrointestinal symptom. R sx. means respiratory symptom involved R-A (asthma etc.) and R-B (dyspnea etc.) O sx. and O-A mean Oropharyngeal symptom. A sx. and A-A mean angioedema symptom. Detail symptom refer Table 6.

Table 8

Changes for perception of food allergy in school nutritionist from 2010 to 2015 year

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