Detection of Active Allergens Triggering Hypersensitivity Among Residents of Basrah, Iraq
Marwan Y. Al-Maqtoofi *
Department of Biology, College of Science, University of Basrah, Basrah 61004, Iraq.
Alaa A. Al-Rifaie
Department of Biology, College of Science, University of Basrah, Basrah 61004, Iraq.
*Author to whom correspondence should be addressed.
Abstract
Background: Environmental aeroallergens and dietary allergens significantly contribute to hypersensitivity reactions. Their impact in Basrah province residence remains unclear.
Objective: Understanding local allergen patterns is crucial for effective management and treatment of allergic reactions.
Materials and Methods: A total of 410 eligible participants who were clinically diagnosed with allergic conditions by certified specialists in Basrah province were recruited using an online platform questionnaire. This cross-sectional study was designed to investigate the prevalence of eight allergens: dust (house dust mites or outdoor dust), spices (hot sauce), fruits (kiwi), gluten (wheat bread), perfume (cosmetic), pollen, cleaning products (domestic hygienic products), and drug (penicillin).
Results: The study included 293 females and 117 males (aged 18–35 years). Immediate hypersensitivity reactions (52.9%) were more common than delayed reactions. Dust was identified as the leading allergen (30.73%), followed by spice (15.37%) and perfume (13.66%). Age-related patterns showed penicillin allergies in the oldest group, those over 31 years old, and gluten allergies in the youngest (18.7–20.7 years). Gluten triggered significantly higher symptom severity than other allergens (P = 0.001).
Conclusion: This study highlights dust as the primary allergen in Basrah. Gluten showed the highest severity despite having a low frequency in younger individuals and is associated with symptom severity. This article may help the province people with their preventive healthcare measures with the help of allergen screening.
Keywords: Allergen, dust, hypersensitivity, gluten, IgE