A Comparison of the Sensitization Rate to the Cow's Milk, Egg White and Soybean in Atopic Dermatitis at A Single Institution in 2002 and 2007

Cho, Gyu Rang; Kim, Mi Jin; Kim, Ji Eun; Jung, Jin A

Abstract

PURPOSE
The incidence of food allergy associated with atopic dermatitis is approximately 40-60%. We evaluated serum specific IgE to cow's milk (CM), egg white (EW) and soybean in atopic dermatitis and then compared the sensitization rates of patients in 2002 to those in 2007.
METHODS
Two hundred fifty-eight patients with atopic dermatitis who visited Dong-A University Medical Center in 2002 (n=121) and 2007 (n=137) were enrolled in this study. Medical records were retrospectively reviewed to determine serum total eosinophil count (TEC), and total IgE and specific IgE to CM, EW, and soybean.
RESULTS
The TEC was significantly higher in 2002 than in 2007. The sensitization rates to CM, EW and soy bean were significantly different in 2002 and 2007.(P=0.001 and P=0.03 for each) The sensitization rates to CM were significantly different according to age in 2007.(P= 0.04) The sensitization rates to EW were significantly different according to age in 2002 and 2007.(P=0.02 and P=0.00 for each) The sensitization rates to CM were significantly different according to combined allergic diseases in 2002 and 2007.(P=0.04, P=0.01 for each) The sensitization rates to EW were significantly different according to combined allergic diseases in 2002 and 2007.(P=0.00, P=0.002 for each)
CONCLUSION
Among atopic dermatitis patients who visited a single university hospital in Busan, there were no significant differences in the overall sensitization rates in 2002 and 2007.