A child's sensitivity to developing allergies to specific foods is linked with race and the role played by his genes, according to a new study conducted by researchers at Henry Ford Hospital.
- African-American children were sensitized to at least one food allergen three times more often than Caucasian children.
- African-American children with one allergic parent were sensitized to an environmental allergen twice as often as African-American children without an allergic parent.
The study will be presented Saturday at the American Academy of Allergy, Asthma and Immunology annual meeting, "Our findings suggest that African Americans may have a gene making them more susceptible to food allergen sensitization or the sensitization is just more prevalent in African American children than white children at age 2," says Haejim Kim, M.D., a Henry Ford allergist and the study's lead author. "More research is needed to further look at the development of allergy."Sensitization means a person's immune system produces a specific antibody to an allergen.
- 20.1 percent of African-American children were sensitized to an food allergen compared to 6.4 percent in Caucasian children.
- 13.9 percent of African-American children were sensitized to an environmental allergen compared to 11 percent of Caucasian children.
- African-American children with an allergic parent were sensitized to an environmental allergen 2.45 times more often than African-American children without an allergic parent.