Sensitization in early age to food allergens in children with atopic dermatitis

Abstract

A high prevalence of food sensitization was found in infants with AD. The most frequent sensitization observed was to egg, although with little clinical relevance since this food had not been introduced into the diet. In the sample studied, the clinical relevance of the observed food hypersensitivities was confirmed in relation to AD. Further studies are required to confirm these results.

Diagnosis of food allergies: the impact of oral food challenge testing

“…Examinations for sIgE are sometimes performed before introducing solid foods to atopic or eczematous babies. Transient elimination of sensitized foods may help to control allergic conditions in infants; however, a proper diagnosis of food allergies should be made after one year of age [6]. …”

Utility of ovomucoid-specific IgE concentrations in predicting symptomatic egg allergy

“…Reactions to egg can vary from urticaria and atopic dermatitis to severe systemic responses, such as anaphylaxis, in which the highest prevalence can be found in children with moderate-to-severe atopic dermatitis. [6][7][8] A large number of egg-hypersensitive patients will outgrow their allergies with increased age and become tolerant to egg ingestion. 9,10 However, sensitization to egg has been shown to be predictive of an increased risk for later development of inhalant allergy and asthma.…”

A convenient and sensitive allergy test: IgE crosslinking‐induced luciferase expression in cultured mast cells

“…Ideally, oral food challenge (OFC) tests would be available for each patient with food allergy to determine his/her responsive allergens. However, it is often the case that OFC tests are avoided because of the patient's age, physical condition or clinical history (2). The in vitro allergen-specific IgE test using patients’ sera, like ImmunoCAP (CAP test), is widely used for the initial screening purposes for responsive allergens.…”