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Specific IgE to Common Food Allergens in Children with Atopic Dermatitis

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Author(s): Mozhgan Moghtaderi | Shirin Farjadian | Sara Kashef | Soheila Alyasin | Maryam Afrasiabi | Marzieh Orooj

Journal: Iranian Journal of Immunology
ISSN 1735-1383

Volume: 9;
Issue: 1;
Start page: 32;
Date: 2012;
Original page

Keywords: Allergens | Atopic Dermatitis | Skin Prick Test | Specific IgE

ABSTRACT
Background: Atopic dermatitis is a major public health problem, often starting in earlychildhood and sometimes followed by other allergic diseases. Although hypersensitivityto foods is assumed to play an essential role in the development of atopic dermatitis insome patients, little is known about common food allergens in Iranian children withatopic dermatitis. Objectives: This study was designed to identify probable food allergensin Iranian children with atopic dermatitis and find the relationship between foodsensitization and the severity of atopic dermatitis. Methods: This study included 90children aged 2-48 months with atopic dermatitis. Skin prick tests for cow’s milk, hen’segg, almond, potato and soybean were done. Serum specific IgE to 20 food allergenswas also screened. Results: Among children with atopic dermatitis, the frequency offood sensitization was 40% by skin prick test and 51% by food-specific IgE. Childrenwith atopic dermatitis were most commonly sensitized to cow’s milk (31%), hen’s egg(17.7%), tree nuts (17.7%), wheat (12.2%), potato (11.1%), tomato (8.8%) and peanut(8.8%). In 42 children with moderate to severe eczema, sensitivity to food allergens was78.5% by skin prick test and 88% by serum specific IgE evaluation. Conclusion: Ourresults showed that cow’s milk, hen’s egg and tree nuts were the most common foodallergens in Iranian children with atopic dermatitis. Sensitization to foods was muchhigher in patients with moderate to severe atopic dermatitis. Determining specificIgE in children with atopic dermatitis can be helpful in managing these patients.

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