The sensitization rates to egg, milk, soy bean in children with atopic dermatitis and acute urticaria

Jung, Jin A; Nam, Seung Yeon; Han, Young Shin; Park, Yong Mean; Lee, Ju Suk; Jeon, Kyoung Hee; Jeong, Eun Hee; Ahn, Kang Mo; Lee, Sang Il

Abstract

BACKGROUND: Atopic dermatitis(AD) and urticaria(UR) are common allergic diseases associated with various food allergens. We evaluated possible differences of sensitization rates to egg, milk, and soy bean according to the age in children with AD and UR. MATERIALS AND METHOD: One hundred and thirty-six patients(n=100 in AD, n=36 in UR) who had visited Samsung Medical Center from January 1998 to February 2000 were enrolled and divided into 3 groups by age: gruop I, children under 1year of age (45 in AD, 17 in UR); group II, between 1 and 3 years of age (32 in AD, 12 in UR); and group III, children over 3 years of age (23 in AD, 7 in UR). Total and specific IgE to cow milk, a-lactalbumin(a-LA), beta-lactoglobulin(beta-LG), casein, soy, egg white(EW) and egg yolk(EY) were measured by RAST or CAP system.
RESULTS
Total IgE was highest in group III of AD patients(p<0.05), while there were no significant differences among the three groups of UR patients(p>0.05). The most common allergen among AD patients was EW(54%) for all age groups (51.1% in group I, 56.3% in group II, 56.5% in group III), while among UR patients, beta-LG(22.2%) was the most common food allergen, especially beta-LG(35.3%) in Group I, CM/casein(27.3%) in Group II, and CM/alpha-LA/casein/EW(12.5%) in Group III. Sensitization rate to EW, EY and soy bean were higher in AD than in UR(p<0.05).
CONCLUSION
Sensitization rate to egg was higher in patients with AD than in those with UR. Restriction of eggs maybe helpful in management of infants with a family history of AD.