Frekuensi Alergi Makanan Berdasarkan Survei pada Orang Dewasa di Wilayah Yogyakarta dan Jawa
Penulis/Author
ZULFI AZIZAH (1); ATIKA HANUM FALIHAH (2); Bayu Bakti Angga Santoso (3); Prof. Dr. Ika Puspita Sari, S.Si., M.Si., Apt. (4); Muhammad Novrizal Abdi Sahid, S.Farm., M.Eng., Ph.D., Apt. (5)
Tanggal/Date
2024
Kata Kunci/Keyword
Abstrak/Abstract
Food allergy is a condition of hypersensitivity due to an exaggerated response of the immune system to certain foods that can cause various clinical symptoms. Types of food allergies and the frequency of food allergies are very diverse. In addition, the incidence of food allergies may increase over time. Information regarding the frequency of food allergies, types of allergens, and symptoms that occur in the adult age group in Indonesia is still limited. This study aims to determine the frequency of food allergies, triggering food components, and common symptoms among adults aged 20-40 years in the Yogyakarta and Java regions. The research was conducted using an online survey during February-May 2023. From this study, 97 respondents were found, with 32 people (33%) experiencing food allergies. The incidence of food allergy in women was 68.7% while in men it was 31.3%. Types of food that cause allergies are shrimp (29.2%), crabs (16.7%), shellfish (14.6%), and fish (12.5%). Meanwhile, the most common food allergy symptoms are reactions in the skin and digestive tract. The results of the study showed that the incidence of food allergies was 33% with the incidence of food allergies in women greater than in men. The most common type of food that causes food allergies is shrimp, and the most common symptoms are related to skin and digestive tract reactions.
