Uğur ALTAŞ, Elif AKMAN, Zeynep Meva ALTAŞ, Fatih ÇİÇEK, Mehmet Yaşar ÖZKARS

Determination of the frequency of food allergen sensitivity in children with atopic dermatitis

Aims: We aimed to evaluate the frequency of food allergen sensitivity in children with atopic dermatitis (AD). Methods: The study is a descriptive study in a retrospective design. Children aged 0-18 years with AD were included in the study. The sociodemographic characteristics, laboratory parameters and the frequency of food allergen sensitivity were evaluated. Allergen sensitization was defined as a positive allergen-specific IgE or skin prick test. Results: The data of 295 patients with AD were evaluated. Food allergen sensitivity was detected in 34.2% (n=101) of them. Of the patients 21.4% (n=63) had a single food allergen sensitivity, whereas 12.9% (n=38) had multiple food allergen sensitivity. Egg was the most common food allergen (n=78, 26.4%). Patients with single food allergen sensitivity and multiple food allergen sensitivity were both significantly younger than those without food allergen sensitivity (p<0.001 for both). Total IgE values of AD patients with multiple food allergen sensitivity were significantly higher than those with single allergen sensitivity and those without food allergen sensitivity (p=0.002 and p=0.003, respectively). Conclusion: A significant relationship was found between age, total IgE values and the presence of food allergen sensitivity in atopic dermatitis patients. Factors that may be associated with the development of food allergen sensitivity should be considered in the treatment and management of the disease in children with AD.

Keywords:

Atopic dermatitis, children, allergy, food allergen sensitivity,

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