Nutr Res Pract.  2011 Jun;5(3):224-229.

Effect of processed foods on serum levels of eosinophil cationic protein among children with atopic dermatitis

• Lee JM
• Jin HJ
• Noh G
• Lee SS

Abstract

The prevalence of atopic dermatitis (AD) in school-age children has increased in industrialized countries. As diet is one of the main factors provoking AD, some studies have suggested that food additives in processed foods could function as pseudoallergens, which comprise the non-immunoglobulin E-mediated reaction. Eosinophil cationic protein (ECP) is an eosinophil granule protein released during allergic reactions to food allergens in patients with AD. Thus, serum ECP levels may be a useful indicator of ongoing inflammatory processes in patients with AD. The purpose of this study was to investigate the effect of consuming MSG in processed foods on serum ECP levels among children with AD. This study was performed with 13 patients with AD (age, 7-11 years) who had a normal range of total IgE levels (< 300 IU/ml). All participants ate normal diets during the first week. Then, six patients were allocated to a processed food-restricted group (PRDG) and seven patients were in a general diet group (GDG). During the second week, children in the PRDG and their parents were asked to avoid eating all processed foods. On the third week, children in the PRDG were allowed all foods, as were the children in the GDG throughout the 3-week period. The subjects were asked to complete a dietary record during the trial period. Children with AD who received the dietary restriction showed decreased consumption of MSG and decreased serum ECP levels and an improved SCORing score on the atopic dermatitis index (P < 0.05). No differences in serum ECP levels or MSG consumption were observed in the GDG. Serum total IgE levels were not changed in either group. In conclusion, a reduction in MSG intake by restricting processed food consumption may lead to a decrease in serum ECP levels in children with AD and improve AD symptoms.

Keyword

Allergy; atopic dermatitis; eosinophil cationic protein; food additive; monosodium glutamate

MeSH Terms

Allergens
Child
Dermatitis, Atopic
Developed Countries
Diet
Diet Records
Eating
Eosinophil Cationic Protein
Eosinophils
Food Additives
Humans
Hypersensitivity
Immunoglobulin E
Parents
Prevalence
Reference Values
Sodium Glutamate
Allergens
Eosinophil Cationic Protein
Food Additives
Immunoglobulin E
Sodium Glutamate

Figure

• 

  Fig. 1 Changes in MSG intake by restricting processed foods. PRDG, processed foods restricted diet group (n = 6); GDG, general diet group (n = 7). The Mann-Whitney U-test was used for unpaired analyses, and the Wilcoxon signed-rank test was used for paired analyses. A P-value of < 0.05 was considered significant.

• 

  Fig. 2 Changes in serum eosinophil cationic protein (ECP) levels by restricting processed foods. PRDG, processed foods restricted diet group (n = 6); GDG, general diet group (n = 7). The Mann-Whitney U-test was used for unpaired analyses, and the Wilcoxon signed-rank test was used for paired analyses. A P-value of < 0.05 was considered significant.

• 

  Fig. 3 Changes in serum total immunoglobulin-E (IgE) levels by restricting processed foods. PRDG, processed foods restricted diet group (n = 6); GDG, general diet group (n = 7). The Mann-Whitney U-test was used for unpaired analyses, and the Wilcoxon signed-rank test was used for paired analyses. A P-value of < 0.05 was considered significant.

• 

  Fig. 4 Changes in the SCORing Atopic Dermatitis (SCORAD) index by restricting processed foods. PRDG, processed foods restricted diet group (n = 6); GDG, general diet group (n = 7). The Mann-Whitney U-test was used for unpaired analyses, and the Wilcoxon signed-rank test was used for paired analyses. A P-value of < 0.05 was considered significant.

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