Atopic dermatitis (AD) is a chronic inflammatory skin disease characterized by intense itch, dry skin and recurrent eczematous lesions. 1 Food allergy (FA) is triggered by exposure to a food antigen, and can manifest as urticaria, angioedema, gastrointestinal symptoms, respiratory problems and anaphylaxis. 2 In patients with co-occurring AD, eczema may worsen in hours to days after food exposure, while reduced exposure, or complete exclusion of food allergens in infancy, may improve or completely prevent AD. [3][4][5] It was traditionally assumed that primary sensitization to food allergens mainly occur as a result of allergen exposure in the gut, but it is now recognized that food sensitization (FS) can develop following primary allergen exposure on the skin. [6][7][8] Individuals with FS and FA often have skin-barrier impairment, even without co-occurring AD, 9-11 but AD seems to increase risk of developing FS and FA in a severity dependent manner due to significant skin-barrier impairment. [12][13][14][15][16][17][18][19] The skin may be impaired due to multiple factors such as reduction in chain length of essential lipids including ceramides, but also due to reductions of crucial skin barrier