Low prevalence of allergy found in Turkish study

The prevalence of adverse reactions to foods was evaluated in a Turkish population-based study which included a random sample of 11,816 adults in Istanbul.

In response to a questionnaire, 9.5% of subjects had suspected food allergy and nonallergic food hypersensitivity (FA/NAFH). These subjects were invited to undergo a clinical evaluation including double-blind placebo-controlled food challenges.

The study findings suggested a prevalence of FA/NAFH as low as 0.3%. With rates of confirmed food allergy diagnosed through food challenges being 0.1%, Turkey appears to have a very low population prevalence compared with Western and Northern Europe. The reasons behind the low prevalence are yet to be determined, and may include genetic, cultural, or dietary factors. In Turkey, the Mediterranean diet is common, as is the "Eastern food culture diet," which includes red meat and various spices.

Reference: Gelincik et al 2008 Clinical & Experimental Allergy. Vol 38 pp.1333-1341.