Patterns of food allergen sensitization and co-sensitizationin Jordan: A laboratory-based analysis
Ahmad Al Athamneh,1 Anas Khaleel,2 Leena Ahmad,1 Saba Alshatali,3 Abdel Fawaz Bagoudou,4 Raneen Alkhriesat,5 Rama Badah5
Affiliations:
1 Department of Nutrition, Faculty of Pharmacy and Medical Sciences, University of Petra, Jordan
2 Department of Clinical Pharmacy and Pharmacy Practice, Faculty of Pharmacy and Medical Sciences, University of Petra, Jordan
3 Biological Science Faculty, University of Leeds, Leeds, United Kingdom
4 International Center for Agricultural Education and Research, Shinshu University, Nagano, Japan
5 Mega Lab Medical Laboratories, Amman, Jordan
Abstract
Background: Food allergy is an increasing global health concern, yet laboratory-based data on food allergen sensitization in Jordan remain limited.
Objective: To estimate the prevalence and burden of sensitization to common food allergens among patients undergoing serum specific IgE (sIgE) testing in Jordan, and to characterize co-sensitization patterns in routine clinical practice.
Methods: We retrospectively reviewed patients who underwent a standardized 34-food allergen sIgE panel between 2021 and 2024. Sensitization more frequently associated with clinical symptoms was defined a priori as Class ≥ 2; analyses were repeated at Class ≥ 1 as a sensitivity analysis. Patients were categorized as non-sensitized, monosensitized, oligosensitized (2–4 allergens), or polysensitized (≥ 5). Allergen-specific prevalence was estimated with Wilson 95% confidence intervals, and co-sensitization was explored using correlation matrices and hierarchical clustering.
Results: Among 405 patients (13,770 tests), 28.4% were sensitized to at least one food allergen (n = 115); most had no or a single positive result, whereas 6.7% (n = 27) were polysensitized. Shellfish (8.2%; 95%CI 5.8–11.4), cow’s milk (7.4%; 5.2–10.5), and egg white (6.9%; 4.8–9.9) were most prevalent. No significant differences were observed by age or sex after adjustment for multiple comparisons. Co-sensitization analysis identified interpretable clusters, particularly among nuts/seeds, cereals, and selected animal-derived allergens. Similar patterns were observed at Class ≥ 1.
Conclusion: These laboratory-based findings may support diagnostic testing, counseling, and allergy service planning in Jordan.