Role of skin management in the prevention of atopic dermatitis and food allergy

Abstract

Food allergy is postulated to originate from cutaneous sensitization through a disrupted skin barrier, particularly in atopic dermatitis (AD). Strategies for food allergy prevention currently centre around early allergic food introduction, but there is now increasing evidence for the role of early skin barrier restoration in the form of prophylactic emollient therapy and early aggressive, proactive treatment of established AD for food allergy prevention. Research gaps that remain to be addressed include the type of emollient or anti‐inflammatory medication, which confers the greatest efficacy in preventive or proactive skin treatment, respectively, the duration of therapy, and the window of opportunity for these interventions.

Feasibility and Safety of the Early Introduction of Allergenic Foods in Asian Infants with Eczema

“…In particular, for infants within the first 0–3 months after birth, an onset of eczema was found to be associated with an increased risk of developing food allergy at 2 years of age [ 11 , 12 , 13 ]. It is crucial for the prevention strategy of food allergies to safely introduce allergenic foods appropriately and early in high-risk groups such as eczema infants rather than in the general population [ 14 , 15 ]. In Japan, allergies to hen’s eggs are the most common in infants.…”