Table 2.

Food allergen sensitisation patterns in India

Study, Author and Year	Place, Hospital, Community, Sample size (N)	Prevalence of sensitisation to Foods	Comments
Patil SP et al.68 2001	Allergy clinic, Bombay, Western India, N = 1400	Chickpea and other legumes were tested	Self-reported chickpea allergy - 59.; History and SPT positive for chickpea – 41; DBPCFC positive for chickpea - 31
Kumari D et al.69 2006	Tertiary care hospital, New Delhi, North India, N = 816	Blackgram	Self-reported black gram – 35/816.; History and SPT positive for black gram 16/35–12.1%; History and specific IgE to black gram – 14/35; DBPCFC – 4/14 subjects where it was performed
Kumar R70 et al., 2006	Tertiary care hospital, New Delhi, North India, N = 216	20 foods, Rice, Blackgram, Lentils, Citrus fruits, Pea, Maize, Lima bean, French bean	Sensitisation rates: Rice – 11.1%; Black gram – 10.1%; Lentils – 9.7%; Citrus fruits – 9.2%; Pea – 6%; Maize – 6%; Lima bean – 5.5%; French bean - 5.5%
Kumar R et al.71 2007	Tertiary care hospital, New Delhi, North India, N = 1200	Rice	Self-reported Rice allergy – 165/1200; History and SPT positive for rice; 20/165–12.1%; History and specific IgE to rice – 13/165; DBPCFC – 6/10 subjects where it was performed
Harish Babu et al.72 2008	Community, Mysore, South India, Adults N = 741	Only eggplant was tested	Self-reported eggplant allergy −9.2%; History and SPT positive for eggplant – 4.3%; History and specific IgE to eggplant – 0.8%
Misra A et al.73 2008	Hospital, Lucknow, North India, N = 76	Legumes	Sensitisation to legumes 30; History and SPT positive 6
Mandal J et al.74 2009	Allergy unit in a tertiary care hospital, Kolkotta, Eastern India, N = - 684	Cereals, milk, egg, fish, fruits and vegetables	Sensitisation to Prawn – 53.5%; Banana – 40.6%; Brinjal – 45.6%; Wheat – 28.4%; Egg – 34.9%; Milk – 20.5%
Kumar R et al.75 2010	Tertiary care hospital, New Delhi, North India, N = 1860	Rice, Black gram, Lentil, Citrus fruits, Pea, Maize, Banana	Sensitisation rates: Rice 6.2%; Black gram 5.9%; Lentil 5.5%; Citrus fruits 5.3%; Pea 3.8%; Maize 3.8%;Banana 3.6%
Dey D et al.76 2014	Clinic in Kolkota, Eastern India, N = 5161	46 foods Banana, Brinjal, Lentils, Wheat, Egg	Sensitisation rates: Bananas 32.4%; Brinjal – 29.4%; Lentils – 10.4%;Wheat - 21.7%; Egg – 23.1%
Mahesh PA et al.,40 2016	Randomly selected General population from Mysore and Bangalore (Part of an International study – Europrevall), AdultsScreened N = 10,931, Case Control Study, N = 587	24 Europrevall priority foods fish, cow's milk, egg, mustard seed, soya bean, peanut,lentil, wheat, buckwheat, walnut, poppy seed, melon, sunflower,corn, banana, sesame, shrimp, tomato, kiwi, carrot,celery, apple, peach and hazelnut)	% Sensitisation and probable allergy: Wheat – 11.93% and 0.02% ;Peanut – 8.73% and 0.0%; Egg – 2.56% and 0.05%; Milk – 2.71% and 0.50%; Fish – 0.5% and 0.0% ;Shrimp – 15.53% and 0.0%; Apple – 7.27% and 0.50% (Sensitisation rates were measured by specific IgE and probable allergy needed a positive history of allergic symptoms within 2 h of consumption of the food and either a positive specific IgE or SPT)
Chogtu B et al.77 2017	University teaching Hospital in Karnataka, N = 2219	31 foods Red gram, Green gram, Red kidney beans, Wheat, Egg	Sensitisation rates: Red gram 12.6%; Green gram – 12.5%; Red kidney beans – 10.9%; Wheat - 9.6%; Egg – 6.9%
Gobinaath T R et al.78 2018	School children urban and rural schools, N = 350	10 foods Prawn, Peanut, Fish, Milk, Banana	Sensitisation rates: Prawn – 17.7% (urban), 5.7% (rural); Peanut – 19.6% (urban), 10.4% (rural); Fish - 17.7% (urban), 5.7% (rural); Milk - 17.7% (urban), 5.2% (rural); Banana – 2.5% (urban), 1.0% (rural)
Li J et al.,38 2019	Randomly selected general population from Mysore and Bangalore (Part of an International study – Europrevall, which screened 35,549, in China, India and Russia), Children screened N = 5677, Case control study, N = 450	25 Europrevall priority foods hen's egg, cow's milk, peanut, soy, hazelnut, walnut, celery, kiwi, apple, peach, sesame, mustard, wheat,fish, shrimp, buckwheat, corn, carrot, rice, tomato, melon, banana, lentils, sunflower seeds and poppy seeds.	% Sensitisation and probable allergy: Wheat – 6.7% and 0.0%; Peanut – 6.3% and 0.0% Egg – 1.7% and 0.05%; Milk – 2.1% and 0.0%; Fish – 0.4% and 0.0%; Shrimp – 10.3% and 0.0%; Apple – 4.2% and 0.0%, (Sensitisation rates were measured by specific IgE and probable allergy needed a positive history of allergic symptoms within 2 h of consumption of the food and either a positive specific IgE or SPT)