Food Allergy Prevalence and Characteristics Among Adults in Cyprus: Effects on Health-Related Quality of Life

Abstract

Background/Objectives: Food allergy (FA) is an increasing global concern, yet its prevalence, characteristics, and management vary across populations. Country-specific differences have also been observed in the health-related quality of life (HRQL) of patients with FAs. This study aimed to determine the prevalence and characteristics of FAs among Cypriot adults, aged 18-39 years, and explore its effects on HRQL. Methods: A total of 939 randomly selected adults attending universities and colleges across Cyprus completed a questionnaire on demographics and allergy status. Those reporting FA (n = 67, 7.1%) completed the Food Allergy Quality of Life Questionnaire-Adult Form (FAQLQ-AF). The results were analyzed using descriptive and inferential statistics. Results: Fruits/vegetables (40.5%) and seafood (12.6%) were the most common allergens, and 34.3% of participants reported multiple food allergies. Most participants (94%) experienced symptoms within two hours of allergen exposure, yet only 1.5% carried an epinephrine auto-injector, raising concerns regarding access to allergists or the confirmation of IgE-mediated FA. The mean FAQLQ-AF score was 3.32 ± 0.5 (on a scale of 1-7), indicating mild overall impairment. HRQL impairment was greatest in the Food Allergy-Related Health (FAH) domain and lowest in the Avoidance and Dietary Restrictions (AADR) domain, with participants with multiple allergies, concomitant allergic conditions, or severe symptoms reporting the greatest impacts. Conclusions: FA is the most commonly reported allergic disease amongst Cypriot adults and significantly affects their HRQL. The limited confirmation of FA diagnoses through objective methods and the inadequate management of such conditions highlight the need for improved education and access to allergy care for both healthcare providers and patients.

Keywords: Cyprus; adults; food allergy; health-related quality of life (HRQL).

Figure 1

(A) Frequency of allergies in adults aged 18–39 years, (B) frequency of food allergens and (C) number of reported food allergies. AD: atopic dermatitis, FA: food allergy.

Figure 2

(A) Domains of the FAQLQ-AF on a 7-point scale categorized according to the level of impairment (1–3.49 low; 3.5–4.49 medium; 4.5–7.0 high). (B) The percentage of people with FA using the domains of the FAQLQ-AF on a 7-point scale categorized according to the level of impairment. AADR: Avoidance and Dietary Restrictions; EI: Emotional Impact; RAE: Risk of Accidental Exposure; FAH: Food Allergy-related Health.