Ann Dermatol.  2013 May;25(2):196-202. 10.5021/ad.2013.25.2.196.

Food Hypersensitivity in Patients with Childhood Atopic Dermatitis in Korea

• Kim HO
• Cho SI
• Kim JH
• Chung BY
• Cho HJ
• Park CW
• Lee CH

• KMID: 2171788
• DOI: http://doi.org/10.5021/ad.2013.25.2.196

Abstract

BACKGROUND
It is well known that atopic dermatitis (AD) is related to food hypersensitivity, although its prevalence varies among several studies according to age group, severity, country, survey time, and test method.
OBJECTIVE
To examine the prevalence and status of food hypersensitivity among childhood AD patients in Korea.
METHODS
A total of 95 patients were enrolled in the study. The history of food hypersensitivity was collected by interviews. The severity of AD was evaluated by eczema area and severity index (EASI). We took blood samples to measure serum total and food-specific immunoglobulin E (IgE) levels. Based on the histories and serum IgE levels, open oral food challenge (OFC) testing was performed to confirm food hypersensitivity.
RESULTS
Forty-two (44.2%) of the 95 AD patients had histories of food hypersensitivity. They reported that the most common suspicious foods were egg (n=13, 13.7%), pork (n=9, 9.5%) and cow milk (n=8, 8.4%). The mean EASI score was 16.05+/-9.76. Thirty-nine (41.1%) of the 95 patients showed elevated serum food-specific IgE levels. The specific IgE levels were elevated for egg (n=17, 17.9%), milk (n=12, 12.6%), peanut (n=10, 10.5%) and wheat (n=8, 8.4%). Fifty-one (53.8%) of 95 patients underwent open OFC, and only 7 (13.7%) of these patients showed positive reactions.
CONCLUSION
The overall prevalence of food hypersensitivity in patients with childhood AD in Korea was 8.3% (7/84). The most common foods causing food hypersensitivity were egg and milk. Among the foods causing hypersensitivity, AD patients in Korea often underestimated peanut, while they overestimated pork.

Keyword

Atopic dermatitis; Food allergy; Food hypersensitivity; Korean; Oral food challenge

MeSH Terms

Dermatitis, Atopic
Eczema
Food Hypersensitivity
Humans
Hypersensitivity
Immunoglobulin E
Immunoglobulins
Korea
Milk
Ovum
Prevalence
Triticum
Immunoglobulin E
Immunoglobulins

Figure

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  Fig. 1 Results of past history, serum food-specific IgE levels, oral food challenge testing, clinical reactions to oral food challenge, and causative food allergens. IgE: immunoglobulin E.

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  Fig. 2 Egg and milk were significant in positive past history, elevated serum food-specific immunoglobulin E (IgE) levels, and positive oral food challenge. Pork was significant in positive past history but not significant in elevated food-specific IgE levels and positive oral food challenge testing. Peanut was not significant in positive past history, although it was significant in elevated food-specific IgE levels and positive oral food challenge testing.

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