Food allergy in atopic dermatitis: experimental observations

Area of Science:

• Allergy and Immunology
• Dermatology

Background:

• Atopic dermatitis is a common condition often linked to food sensitivities.
• Identifying specific food allergens is crucial for managing atopic dermatitis.

Purpose of the Study:

• To investigate the prevalence and clinical significance of allergies to eggs, milk, and cod in patients with atopic dermatitis.
• To correlate clinical history, IgE levels, RAST results, and challenge tests for these food allergens.

Main Methods:

• Conducted an allergological enquiry, total IgE assay, Radioallergosorbent Test (RAST) for egg, milk, and cod, and challenge tests.
• Studied 134 patients with atopic dermatitis and 29 controls.

Main Results:

• Clinical sensitivity to egg, milk, and cod was found in 21, 17, and 7 atopic dermatitis patients, respectively; none in controls.
• RAST showed antibodies for egg, milk, and cod in 37, 28, and 14 atopic patients, with minimal amounts in 2 controls.
• Cod sensitivity showed strong correlation between history, RAST, and challenge; egg and milk sensitivity showed less clear correlations, often presenting as dermatosis exacerbation.

Conclusions:

• Food allergies, particularly to cod, eggs, and milk, are prevalent in atopic dermatitis patients.
• Diagnostic methods show varying degrees of correlation depending on the specific allergen, with cod sensitivity being the most clearly defined.