Cross-Sectional Study of the Relation between Diabetic Chronic Urticaria and Food Sensitivity

Abstract

Background: Relapsing-remitting diseases like urticaria have a big effect on quality of life (QOL). Clinically, 40% of patients have both angioedema and cutaneous wheals, 10% only have cutaneous wheals, and 50% have both, with individual lesions often lasting less than 24 hours. Objective: This paper aims to study the effect of food sensitivity with diabetic chronic urticaria patients. Patients and methods: This paper showed a cross-sectional study of the relationship between chronic diabetic urticaria and food allergy, as this study included patients with chronic diabetic urticaria and included 44 patients, which was conducted in different hospitals in Iraq from the eighteenth of October in the year 2021 to the twenty-fifth of September in the year 2022. Data analysis was performed using SPSS software. Discussion: In our study, meat (20%) was the meal that Iraqi individuals suffering from chronic diabetic urticaria most frequently regarded as allergic. Egg (30%) was the food that produced negative results in the serum food-specific testing the most frequently. We found that the most prevalent dietary allergens among Iraqi patients with chronic diabetic urticaria were meat and eggs. This finding is noteworthy. However, there are few reports of meat allergy among the medical literature. It may show up as urticaria, oral allergy syndrome, or aggravation of atopic dermatitis, among other symptoms. Due to economic prosperity and Arab eating customs, Iraq’s per capita consumption of meat has substantially expanded during the past 30 years. Conclusion: Our study conducted that diabetic chronic urticaria related highly to food sensitivity based on outcomes. Our study was found that some kinds of food, like Itching and Redness, has an impact on diabetic chronic urticaria negatively. However, we encouraged patients who were concerned about food allergies not to arbitrarily restrict their diets