Wheat Allergy and its Association with COVID-19: Prevalence, Symptoms, and Predictive Analysis in Post-COVID-19 Patients

Abstract

Abstract Wheat allergy is a common food allergy that can develop in individuals after contracting the COVID-19 virus. This research aims to provide comprehensive information regarding the prevalence of wheat allergy among post-COVID-19 patients, the associated symptoms, and the use of machine learning techniques for predicting wheat allergy development. The study was conducted on a sample of 560 post-COVID-19 patients across different age groups and genders. It was found that 18% of males and 16% of females developed wheat allergy after contracting COVID-19. Various symptoms of wheat allergy were observed among the patients, including abdominal pain, diarrhea, cough, wheezing, and itching. The results suggest a potential relationship between the severity of COVID-19 and the development of wheat allergy. Patients who experienced severe and critical cases of COVID-19 were found to be more susceptible to developing wheat allergy at a higher rate (43.8%, 46.2%). The findings also indicate that age, gender, and pre-existing allergies may play roles in the development of wheat allergy. Furthermore, machine learning techniques were employed to predict wheat allergy development. The results demonstrated that factors such as age, gender, and pre-existing allergies could be used to predict wheat allergy development with reasonable accuracy. This study sheds light on the association between wheat allergy and COVID-19, providing valuable insights into the prevalence, symptoms, and predictive analysis of wheat allergy in this specific population. Further research and validation are warranted to enhance our understanding of this association and its clinical implications.