IgE testing can predict food allergy status in patients with moderate to severe atopic dermatitis

Abstract

This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final citable form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Conflict of Interest M.P. Borres and J. Jones are employees of Thermo Fisher Scientific (Uppsala, Sweden). P.A. Frischmeyer-Guerrerio has received material from Thermo Fisher to perform the IgE analyses in this project. The other authors have indicated they have no potential conflicts of interest to disclose.

Associations of Four sensitization patterns revealed by Latent Class Analysis with Clinical symptoms: A multi-center study of China

“… 24 The identification of underlying patterns of sensitization to common allergens is facilitated to evaluate the risks of various clinical performance 11 , 25 as well as the severity of disease. 26 , 27 In this study, we included 18 common allergens which are distributed in four regions (south, west, north and east) of mainland China to identify underlying sensitization patterns, and further assess their associations with typical allergic symptoms. Finally, a four-class sensitization pattern was selected by applying LCA according to fit statistics and clinical interpretability.…”

Atopic Dermatitis and Food Allergy: Best Practices and Knowledge Gaps—A Work Group Report from the AAAAI Allergic Skin Diseases Committee and Leadership Institute Project

“…The link to developing food allergies is stronger with eczema that starts earlier, is more severe, and persists for longer. 11,[38][39][40]…”

Maillard Reaction Induced Changes in Allergenicity of Food

“…It is a serious and sometimes fatal FA type, more severe than other types of FA, with a much lower chance than egg and milk allergy to outgrow. There are up to 13 allergens in peanuts, of which Ara h 1, Ara h 2, Ara h 3, and Ara h 6 are the most important [ 60 , 61 ]. There is already much evidence that heat treatment affects the allergenicity of peanut allergens [ 62 , 63 ].…”