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    Frequência de sensibilização ao trigo, centeio, cevada e malte em crianças e adolescentes com doença celíaca de um ambulatório de referência
    (Universidade Federal de São Paulo (UNIFESP), 2016-03-10) Lanzarin, Camila Marques de Valois [UNIFESP]; Sdepanian, Vera Lucia [UNIFESP]; http://lattes.cnpq.br/8273324982105660; http://lattes.cnpq.br/0326962491983147; Universidade Federal de São Paulo (UNIFESP)
    Objective: Evaluate the frequency of sensitization to wheat, rye, barley, malt and milk by specific IgE dosage in children and adolescents with celiac disease. Methods: Mensured specific IgE serum levels to wheat, rye, barley, malt and milk. (sensitization IgE?0.35 kUA/L) in patients with celiac disease from specialized center and verified, through medical records, history of atopy, characteristic of small intestinal biopsy at the diagnosis and history of transgressions to the gluten-free diet and symptoms and general characteristics. Results: Evaluated 74 patients with celiac disease, 55.4% were female, median age at diagnosis of 8.6 years (5.0-12.8) and 3.6 years (1.6-7.0), respectively The median of gluten-free diet time was 3.5 years (1.4-5.8). History of asthma was present in 17.3%, allergic rhinitis in 13.5%, atopic dermatitis in 5.4% and food allergy in 8,1%. Frequency of sensitization was 4.0% wheat, 10.8% rye, 5.4% barley, 2.7% malt and 20.3% milk. There was no statistically significant difference in the sensitization proportion of wheat, rye, barley and malt compared between each other. There was no association between the sensitization to wheat and the age at diagnosis, age at blood sample, time of gluten free diet, characteristic of small intestinal biopsy at diagnosis, short stature (and thinness at the diagnosis and at blood sample, history of atopy and transgression to the diet. The transgression of the diet was present in 60.8% of the sample. There was no relationship between sensitization to wheat and the occurrence of immediate symptoms when transgression of the gluten-free diet. Conclusion: The frequency of sensitization to wheat was low - 4% - similar to general population. The frequency of sensitization to rye, barley, malt and milw was 10.8%, 5.4%, 2.7% and 20.3% milk, retrospectively.