[Prevalence and influencing factors of food hypersensitivity in infants reported by parents in Chengdu City].

Objective: To understand the prevalence and influencing factors of food hypersensitivity in 1-year-old infants in Chengdu.
Methods: A two-way cohort study was conducted to select 923 pairs of mothers and infants from the Second Hospital of Sichuan University from March 2014 to March 2015. The questionnaires and telephone follow-up surveys were used to investigate the incidence and influencing factors of parents' self-reported food hypersensitivity of infants.
Results: The prevalence of parents' self-reported food hypersensitivity was 14. 1% before the age of one year, and the average age of the first onset was(6. 9±3. 3) month old. The main manifestations were skin(85. 7%) and gastrointestinal symptoms(14. 3%), those were mainly caused by aquatic products(42. 3%), eggs(26. 0%), and milk(22. 1%). Family history of allergy, consumption of milk during pregnancy, exposure to pets during pregnancy, and addition of seafood within 6 months of age are risk factors for parents' self-reported food hypersensitivity in infants. Adding egg protein as early as possible within 1 year old may reduce the incidence of parents' self-reported food hypersensitivity of infants.
Conclusion: Preventing food hypersensitivity should start from the beginning of pregnancy. Different types of complementary food have different effects on the occurrence of food hypersensitivity in infants. Personalized management of complementary food adding should be conducted according to infant genetic history, living environment and epidemiological survey data to preventing food hypersensitivity.