Racial/Ethnic Differences in Food Allergy - 14/04/21

Doi : 10.1016/j.iac.2021.01.007

Christopher M. Warren, PhD ^a, Audrey G. Brewer, MD, MPH ^a,^b,^c,^d, Benjamin Grobman ^a, Jialing Jiang, BA ^a, Ruchi S. Gupta, MD, MPH ^a,^b,^c,^d,^⁎
^a Center for Food Allergy and Asthma Research, Northwestern University Feinberg School of Medicine, 750 North Lake Shore Drive, Rubloff 6th Floor, Suite 680, Chicago, IL 60611, USA
^b Ann and Robert H. Lurie Children’s Hospital, 225 E Chicago Ave, Chicago, IL 60611, USA
^c Department of Pediatrics, Ann and Robert H. Lurie Children’s Hospital of Chicago, 225 E. Chicago Avenue, Box 86, Chicago, IL 60611, USA
^d Department of Medicine, Northwestern University Feinberg School of Medicine, 420 E Superior St, Chicago, IL 60611, USA

^∗Corresponding author.

Résumé

Immunoglobulin E–mediated food allergy is an increasingly prevalent public health concern globally. In North America, particularly in the United States, racial and ethnic differences in food allergy prevalence and rates of sensitization have become apparent. Black and Hispanic children in the United States have been estimated to have the highest rates of food allergy. Beyond rates of prevalence, food allergy outcomes, such as health care utilization, psychosocial outcomes, and economic burden, also vary considerably by race and ethnicity. It is important to consider socioeconomic status in conjunction with race and ethnicity in studying differences in food allergy outcomes.

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Keywords : Food allergy, Racial and ethnic differences, Prevalence, Disparities