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Risk factors of food sensitization in young children with atopic dermatitis
Araya Yuenyongviwat1, Vanlaya Koosakulchai1, Yada Treepaiboon1
1Department of Pediatrics, Faculty of Medicine, Prince of Songkla University, Songkhla, Thailand.
Insights
Severe atopic dermatitis (AD) increases the risk of food sensitization in children. Key factors include parent-reported food allergies and prolonged breastfeeding, highlighting crucial areas for early intervention and management.
Area of Science:
- Pediatric Allergy and Immunology
- Dermatology
- Clinical Nutrition
Background:
- Atopic dermatitis (AD) is a prevalent chronic skin condition in children.
- Food allergies affect one-third of children with AD, yet risk factors for sensitization remain under-researched.
Purpose of the Study:
- To identify and evaluate the risk factors associated with food sensitization in children diagnosed with atopic dermatitis.
Main Methods:
- A cross-sectional study analyzed electronic medical records of 119 children aged 2-5 years with AD.
- Data collected included demographics, AD severity, family history, early life exposures (antibiotics, moisturizers, food introduction), and food-specific IgE levels.
Main Results:
- Food sensitization prevalence was 60%, with egg white, cow's milk, and wheat as common allergens.
- Significant risk factors for overall food sensitization included parent-reported food allergies, severe AD, and breastfeeding longer than 6 months.
- Severe AD was linked to egg white and cow's milk allergies, while maternal asthma was associated with cow's milk allergy.
Conclusions:
- Severe AD is a significant risk factor for overall food sensitization, as well as specific allergies to egg white and cow's milk.
- Maternal history of asthma is a notable risk factor for cow's milk allergy in children with AD.
Background:
Atopic dermatitis (AD) is a common chronic and relapsing skin disease in children and food allergies have been well documented in one-third of children. However, there are limit data about the risk factors of food sensitization in children with AD.
Objective:
The aim of this study was to evaluate the risk factors associated with food sensitization, among AD children.
Methods:
A cross-sectional study, from the electronic medical records of 119 AD patients, aged from 2 to 5 years were reviewed. The demographic data, onset and severity of AD, family history of atopy, age of first antibiotic usage, age of first applying and frequency of moisturizer used, age of introduction to allergenic foods and food specific IgE levels were recorded.
Results:
The prevalence of food sensitization was; 60%. The most common food allergens were egg white (56.8%), cow's milk (40%) and wheat (34.7%). The significant factors associated with overall food sensitization were; history of parent-reported food allergies (OR = 4.4, P = 0.001), severe AD (OR = 4.5, P = 0.03) and breast feeding > 6 months (OR = 3.5, P = 0.002). Factors associated with egg white allergies were the history of parent-reported food allergies (OR = 3.8, P = 0.02), and severe AD (OR = 4.2, P = 0.04). There were also significant factors associated with cow's milk allergies this being; severe AD (OR = 6, P = 0.03) and a maternal history of asthma (OR = 10.9, P = 0.01).
Conclusions:
Severe AD was a factor associated with all food sensitization, egg allergy and cow's milk allergy. Maternal asthma was also significantly associated with cow's milk allergy.
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