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Food-specific immunoglobulin E among children with atopic dermatitis: a retrospective study
Yuan Chang Lo1, Yao Hsu Yang, Bor-Luen Chiang
1Department of Pediatrics, Zhongxing Branch, Taipei City Hospital, Taipei, Taiwan.
Insights
In children with elevated food-specific immunoglobulin E (IgE), shrimp sensitization was common. Peanut and egg yolk IgE were identified as key risk factors for atopic dermatitis (AD) in specific patient groups.
Area of Science:
- Pediatric Allergy and Immunology
- Dermatology
- Clinical Immunology
Background:
- Atopic dermatitis (AD) and other atopic diseases share common immunological pathways.
- Elevated food-specific immunoglobulin E (IgE) levels are frequently observed in children with allergic conditions.
Purpose of the Study:
- To investigate the prevalence and significance of sensitization to common food allergens in children with and without atopic dermatitis (AD).
- To identify specific food-specific IgE profiles associated with AD in children.
Main Methods:
- Retrospective analysis of 133 children (2-16 years) with elevated food-specific IgE.
- Measurement of serum total IgE and specific IgE to egg white, milk, peanut, soybean, shrimp, and egg yolk using Pharmacia ImmunoCAP.
- Logistic regression analysis to determine risk factors for AD.
Main Results:
- Shrimp sensitization was highest in both AD and non-AD atopic children.
- Children with AD showed significantly higher serum total IgE and a greater number of positive food sensitizations.
- Elevated peanut and egg yolk-specific IgE levels were significantly higher in children with AD.
- Peanut and egg yolk-specific IgE were identified as risk factors for AD in children with serum total IgE < 1000 kU/L.
Conclusions:
- Shrimp sensitization is prevalent in atopic children.
- Specific food-specific IgE, particularly to peanut and egg yolk, are associated with atopic dermatitis in children.
- The role of peanut and egg yolk-specific IgE as risk factors for AD is dependent on serum total IgE levels.
Abstract:
This retrospective study included 133 children aged between 2 and 16 years with elevated serum food-specific immunoglobulin E (IgE), including 59 children clinically diagnosed with atopic dermatitis (AD) and 74 children clinically diagnosed with atopic disease without AD (asthma, allergic rhinitis, or both). Six common serum food-specific IgEs were detected by the Pharmacia ImmunoCAP test, including: egg white, milk, peanut, soybean, shrimp and egg yolk. Serum total IgE was also measured. The results showed that both AD and non-AD atopic children had the highest sensitization rate to shrimp. AD children had significantly higher serum total IgE and average number of positive food sensitization items than atopic children without AD. Three serum food-specific IgEs, including peanut, soybean and egg yolk, were significantly higher in children with AD than in those without AD. Furthermore, 3 pairs of food-specific IgEs were correlated with each other in AD children: egg white IgE correlated with peanut IgE, egg white IgE correlated with egg yolk IgE, and peanut IgE correlated with soybean IgE. In logistic regression analysis of the serum of 6 food allergen-specific IgEs in AD children, we found that elevated peanut- and egg yolk-specific IgE were risk factors of AD in elevated serum food-specific IgE children whose serum total IgE was less than 1000 kU/L but not in those with total IgE greater than 1000 kU/L.
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