Analysis of factors causing appearance of food hypersensitivity in young children in Lviv oblast

Food hypersensitivity in young children is a topical issue, since it encompasses a wide range of clinical symptoms and requires a personified approach in diagnostic, therapeutic and preventive measures. A progressive increase in different forms of food hypersensitivity is associated with many factors, particularly malnutrition and harmful ecological conditions. Epigenetic and genetic factors, which potentially can be related to food hypersensitivity and allergy, are being thoroughly studied. In this complex situation, the detection of risk factors for disease development is important for offering patients proper recommendations on diet, living conditions and lifestyle. Aim of the research: to perform analysis of factors, which cause appearance of food hypersensitivity in young children in Lviv oblast. Materials and methods. A study of the number of children with food intolerance was conducted using a specially compiled questionnaire. Thus, 4500 questionnaires were distributed in pre-school and medical establishments to question parents. The questionnaire had 34 questions that were grouped into four parts: general information and detailed information in parts A, B, and C. The general information part of the questionnaire included questions about the region where the child lived, passport data of the child (age, gender) and presence of serious disease (either past or present). Part A had questions about serious diseases that a child had suffered; part B asked about the child's genealogical and medical history and presence of harmful habits in the family; part C had questions about the environment and living conditions of the child, as well as nutrition and its relation to the development of clinical symptoms of disease. Results. Analysis of 3214 questionnaires was conducted, which enabled to obtain information from parents on anamnesis and living conditions of young children. Values of 56 factors were analyzed, calculating correlation coefficients with a formation of food hypersensitivity for each of them. Statistical analysis allowed distinguishing 15 signs among these factors, which significantly correlated with the formation of food hypersensitivity in young children. Conclusions. The investigation enabled not only to detect factors that affect formation of food hypersensitivity in young children, but also to suggest a mathematical model of individual calculation of risk factors for this pathology. Data of conducted mathematical analysis can be used for elaboration of a complex of prophylaxis measures on development of food hypersensitivity in young children in Lviv oblast.