FOOD ALLERGY FREQUENCY ANALYSIS AT HIGHER STUDENTS

Abstract

The beginning of vocational training places high demands on the body of students. The presence of allergic reactions to a number of products predetermines dietary restrictions, which introduces additional difficulties in the adaptation process to study at a university. The aim of the study was to study the frequency of allergic reactions in students who began vocational training. An interview was conducted with 192 (78 boys and 114 girls) first year students of the P. F. Lesgaft in St. Petersburg. We found that 27,6% of respondents had various allergic reactions. Among girls, there were more persons with allergies (50,0%) than among males (23.8%; p=0,0016). The largest spectrum was represented by allergic reactions to food products, and respondents noted both isolated food allergies (7,8%) and in combination with household and drug allergies (13,0%). Among students with food allergies, intolerance to whole milk (18.9%), citrus fruits (17,0%), honey (15,1%) and chocolate (13,2%) were most often observed. To a lesser extent, allergic reactions were to chicken eggs, fish and seafood, coffee and nuts: 7,5% of respondents. The presence of intolerance to products is a frequent reason for restricting the nutrition of students, which leads to a special individualizing approach in the training of professional personnel.