Analysis of the Rate of Sensitization to Food Allergen in Children with Atopic Dermatitis.
- Author:
Young Shin HAN
1
;
Sang Jin CHUNG
;
Young Yun CHO
;
Hay Mie CHOI
;
Kang Mo AHN
;
Sang Il LEE
Author Information
1. Department of Pediatrics, Samsung Medical Center, Sungkyunkwan University School of Medicine, Seoul, Korea. silee@smc.samsung.co.kr
- Publication Type:Original Article
- Keywords:
atopic dermatitis;
sensitization;
food allergen;
egg;
milk
- MeSH:
Allergens;
Chickens;
Child*;
Dermatitis, Atopic*;
Fagopyrum;
Female;
Food Hypersensitivity;
Humans;
Hypersensitivity;
Immunoglobulin E;
Korea;
Milk;
Ovum;
Perciformes;
Prevalence;
Salmon;
Soy Milk;
Triticum;
Tuna
- From:Korean Journal of Community Nutrition
2004;9(1):90-97
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to determined the rate of sensitization to food allergen in children with Atopic Dermatitis (AD) in Korea. A total of 3,783 patients (male = 1983, female = 1800) with AD (age under 18 years) who had visited Samsung Medical Center from 1998 to 2003 were enrolled in the study. Food hypersensitivity was measured by specific IgE to egg, cow's milk, soy, peanut, wheat, buckwheat, beef, pork, chicken, shrimp, crab, salmon, mackerel, etc. Specific IgE levels >0.7 kU/L by Captured Allergen Product (CAP) assay were considered positive. Chi-square test at p value < 0.05 was used to examine the difference of the prevalence by sex and age. The rate of sensitization to multiple food allergens was 31.2% and decreased with age. Hypersensitivity to egg showed highest prevalence, which was 24.3%, compared to the prevalence of other foods. High prevalence of hypersensitivity to milk, wheat, soy, peanut, crab or shrimp was observed (11.6 - 17.7%). Low prevalence of hypersensitivity to beef, pork, tuna or chicken was observed (1.9 - 3.5%). Children aged under 3 years had significantly higher prevalence of hypersensitivity to egg, milk, soy and beef than children aged at least 3 years. Our results stress the need for examination of food hypersensitivity aimed at identified and limited each food allergen among children with AD caused by food to help patients outgrow their food allergy.
