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Top Allergens in HK
在香港最常見的食物致敏源頭三位分別為雞蛋 (71.7%)、牛乳製品 (64.5%) 及鴨蛋 (54.8%)，而因羊奶 (43.9%)、蠔 (30.3%) 及薑 (29.9%) 而致敏的個案亦有上升 ，總體流行率數據與西方人相約 。
研究發現，在香港15％過敏兒童患有呼吸困難和心臟問題等嚴重反應，高於國際公認的10％ 平均水平 。
儘管食物過敏和食物敏感引起的不良反應趨勢不斷上升 ，許多香港人對食物過敏仍缺乏認知和了解 。
About 1 in every 20 children in Hong Kong has food allergy .
A study in 2016 finds 95% of people who took food sensitivity test are found to be sensitive to at least one food. The prevalence in Hong Kong has increased by double from 2011 to 2016.
The top three allergens in Hong Kong is hen’s egg (71.7%), cow’s milk (64.5%) and duck’s egg (54.8%), while there are also increasing cases on goat’s milk (43.9%), oyster (30.3%) and ginger (29.9%) . The overall prevalence data is comparable to western populations .
Another study finds 15% of allergic children have severe reactions like breathing difficulties and heart problems - higher than the internationally accepted average of 10% .
Only a minority of children will grow out of their allergic diseases so the problem will likely persist into adulthood .
Despite the rising trend in the prevalence of food allergies and adverse food reactions , many Hong Kong people lack understanding of food allergies .
Anaphylactic reactions from food allergy can be life-threatening. This creates anxiety and stress which affect their quality of life .
As you can see, it is very important to increase the awareness on food allergies and support those who need specialty diet!
Dr. Ting-yat Miu, President of The Hong Kong Society of Paediatric Respirology and Allergy, explains allergic reaction includes itchy skin, stomach upset, palpitation, etc. Severe ones can cause tracheal contraction, decrease in blood pressure and anaphylactic shock which may cause death.
Dr. Miu believes the cause of food allergy can be attributed to genetic factors, environmental factors, multiple food manufacturing methods and modern people pay more attention to hygiene .
Dr. Denny Tang explains the main cause can also be attributed to main dietary changes - high sugar and high fat in modern diet, refined carbohydrates and dairy products. But there is not enough time for modern genes in human to adapt to the modified farming and cultivated foods. Over 70% of daily food in developed countries are processed – mainly includes the western diet, fast-food culture and processed foods. There are 2000 kinds of new chemical substances emerging each year, mainly from environmental pollutants, artificial additives and allergens .
 The Hong Kong Allergy Association
 Chan et.al, Allergy in Hong Kong: an unmet need in service provision and training, Hong Kong Med J 2015 Feb;21(1):52¡V60
 Lo, " Food allergies take high toll on Hong Kong children", South China Morning Post 29 January, 2013.
 Ho et al, Prevalence of self-reported food allergy in Hong Kong children and teens--a population survey, Asian Pac J Allergy Immunol. 2012 Dec;30(4):275-84.
 Leung et al, Parent-reported adverse food reactions in Hong Kong Chinese pre-schoolers: epidemiology, clinical spectrum and risk factors, Pediatr Allergy Immunol. 2009 Jun;20(4):339-46
 Lee et al, Food allergy in Asia: how does it compare?, Asia Pac Allergy. 2013 Jan;3(1):3-14
 Zilberstein et el., Anaphylaxis, J Emerg Med. 2014?47(2):182-187.
 Wong et al., The EuroPrevall-INCO surveys on the prevalence of food allergies in children from China, India and Russia: the study methodology, Allergy 65 (2010) 385¡V390
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