Skin and oral intervention for food allergy prevention based on dual allergen exposure hypothesis

Yamamoto‐Hanada, Kiwako; Ohya, Yukihiro

doi:10.3345/cep.2023.00045

Cited by 7 publications

(3 citation statements)

References 83 publications

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“…58 This suggests that in infants with moderate to severe eczema, it is essential for a combination of skin (adequate eczema control) and oral (early allergenic food introduction) interventions to be implemented in tandem for the greatest protective effect against food allergy development prevention, in line with the dual-allergen exposure hypothesis. 59,60…”

Section: Eczema Treatment For Food Allergy Preventionmentioning

confidence: 99%

Role of atopic dermatitis management in the prevention of food allergy

Tham,

Yamamoto-Hanada,

Leung

et al. 2024

Preprint

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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.

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Section: Eczema Treatment For Food Allergy Preventionmentioning

confidence: 99%

Role of atopic dermatitis management in the prevention of food allergy

Tham,

Yamamoto-Hanada,

Leung

et al. 2024

Preprint

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“…In the Learning Early About Peanut allergy (LEAP) study, the protective effect of early peanut introduction was lower in infants with severe eczema (67% reduction) compared with children with mild (85% reduction) and moderate (87% reduction) eczema 59 . This suggests that in infants with moderate‐to‐severe eczema, it may be essential for a combination of skin (adequate eczema control) and oral (early allergenic food introduction) interventions to be implemented in tandem for the greatest protective effect against food allergy development prevention, in line with the dual‐allergen exposure hypothesis 60,61 . As the PETIT and LEAP studies were not specifically designed to assess the effect of eczema treatment on the efficacy of early allergen introduction on FA prevention, further trials are needed to validate the evidence in this space.…”

Section: Introductionmentioning

confidence: 99%

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

Tham,

Yamamoto‐Hanada,

Leung

et al. 2024

Pediatric Allergy Immunology

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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.

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“…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.…”

Section: Introductionmentioning

confidence: 99%

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

Harama,

Saito-Abe,

Hamaguchi

et al. 2024

Nutrients

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Background: There is a lack of data regarding the early introduction of the consumption of allergenic food among Asian infants. Methods: We examined infants who had early-onset eczema before 6 months of age and received instructions from certified allergists for the early introduction of hen’s eggs, milk, wheat, peanuts, and tree nuts. Results: The consumption rates of hen’s eggs were 100% at 24 months. For peanuts and walnuts, the consumption rate was moderate at 12 months (48.5% and 30.3%, respectively), but by 24 months, it had progressed to 78.8% and 81.3%, respectively. In contrast, cashews remained at lower levels than other allergens at 20.7% at 12 months and 41.4% at 24 months. No adverse events related to early introductions occurred. Conclusions: In infants with eczema, allergenic foods could be introduced early and well tolerated in Asian infants. However, having eczema may indicate a predisposition to food allergies, so caution is necessary when introducing allergenic foods. The early introduction of peanuts and tree nuts was still more challenging in real-world practice in Asia as well as in Western countries.

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Skin and oral intervention for food allergy prevention based on dual allergen exposure hypothesis

Cited by 7 publications

References 83 publications

Role of atopic dermatitis management in the prevention of food allergy

Role of atopic dermatitis management in the prevention of food allergy

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

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

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