Patterns of allergen sensitization in patients with asthma in Yaqui Valley, Mexico.

INTRODUCTION: People who live in highly allergenic regions have a greater risk of being sensitized; therefore, these areas have a higher prevalence of mono and polysensitized patients. The aim of the present study was to investigate the allergen sensitization profiles in patients with asthma in an agricultural zone in Mexico. METHODS: An analytical cross-sectional study was conducted in a secondary care hospital in Obregon City, Mexico. The allergen sensitization pattern profiles were analyzed through a skin prick test (SPT) in 294 patients. Data was collected before SPT: asthma control was classified according to the Global Initiative for Asthma Criteria, nutritional status was assessed with the Body Mass Index (BMI) using Quetelet's index (BMI = weight/height2), and comorbidities, asthma, and smoking habits were collected from the patients' medical records. RESULTS: In this study, in a group of adults with asthma, the prevalence of sensitization was 77%. The most frequent categories of aeroallergens were in indoors, in zones with weeds and abundant trees. A low proportion of monosensitized patients (2%) was observed. House dust mites were the most common allergens. CONCLUSIONS: Our study describes the sensitization pattern among asthma patients. This study will help identify the panel of most common allergens in this region of Mexico, and aid in selection of specific treatment through immunotherapy.

[Food sensitization and factors associated with uncontrolled asthma in the Yaqui Valley, Mexico]. / Food sensitization and factors associated with uncontrolled asthma in the Yaqui Valley, Mexico.

OBJECTIVE: To determine the frequency of food allergy sensitization and the factors associated with uncontrolled asthma in patients from the Yaqui Valley. METHODS: A cross-sectional analytical study in a second-level hospital in Ciudad Obregon, Mexico. Asthma control was classified according to the Global Initiative for Asthma, the nutritional status with body mass index, food sensitization with skin prick tests, and the rest of variables through direct questioning or medical records. The frequencies of sensitization and the factors associated with uncontrolled asthma were determined through descriptive and inferential statistics; a value of p < 0.05 was considered statistically significant. RESULTS: 230 patients were included. The frequency of sensitization to at least one food allergen was of 79%. The most frequent sensitizing allergens were eggs, corn, beans, shrimp, and cow's milk. CONCLUSION: Our study describes the pattern of food sensitization in patients with asthma and the factors associated with the uncontrolled disease. It is the first investigation of its kind that has been carried out in this region of Mexico.

Objetivo: Determinar la frecuencia de sensibilización alérgica a alimentos y los factores asociados al descontrol del asma en pacientes del Valle del Yaqui. Métodos: Estudio analítico transversal en un hospital de segundo nivel en Ciudad Obregón, México. El control del asma se clasificó según la Global Initiative for Asthma, el estado nutricional con el índice de masa corporal, la sensibilización alimentaria con pruebas de punción cutánea y el resto de las variables a través de pregunta directa o registros médicos. Se determinaron las frecuencias de sensibilización y los factores asociados con el descontrol del asma a través de estadística descriptiva e inferencial; se consideró estadísticamente significativo un valor de p < 0.05. Resultados: Se incluyeron 230 pacientes. La frecuencia de sensibilización a por lo menos un alérgeno alimentario fue 79 %. Los alérgenos sensibilizantes más frecuentes fueron huevo, maíz, frijol, camarón y leche de vaca. Conclusiones: Nuestro estudio describe el patrón de sensibilización alimentaria en pacientes con asma y los factores asociados al descontrol de la enfermedad. Es la primera investigación en su tipo que se realiza en esta región de México.