Association between egg and staphylococcal superantigen IgE sensitizations in atopic dermatitis

Patients with moderately severe atopic dermatitis (AD) suffer from significant morbidity including secondary infections and psychosocial disturbances. However, there is currently no laboratory test for identifying these patients to implement early treatments. Because IgE sensitization to foods is frequently an early manifestation in infants with AD, this study aims to examine if food IgE levels may identify AD patients with more severe disease, and whether IgE sensitization to food may predict IgE sensitization to staphylococcal superantigens. Fifty-one young children with AD were included in the study. Eczema severity was measured by objective scoring AD. The levels of food and staphylococcal superantigen-specific IgE were measured by Phadia ImmunoCAP system. Of the five common food allergens (cow's milk, egg white, soybean, wheat, and peanut), only IgE levels to egg white correlated significantly with eczema severity in young children with AD. IgE sensitization to egg white was significantly associated with IgE sensitization to staphylococcal superantigens in older children.