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[The contribution of food and airborne allergens in the pathogenesis of atopic dermatitis].
Przegl Lek. 2002; 59(6):453-6.PL

Abstract

Food hypersensitivity and airborne allergens may play a role in the pathogenesis of atopic dermatitis (AD). The aim of this study was to evaluate the kind of food and airborne allergens which may most often induce and intensify AD lesions and also to assess the variability and the kind of allergens leading to AD. The subjects of this study were 610 persons, aged 3 months-70 years. The clinical status of the patients was estimated by an atopic dermatitis symptom score scale (SCORAD). The laboratory examinations differentiated inflammatory processes from allergic reactions. The skin prick tests (SPT), serum total IgE and specific IgE-antibody levels to chosen food products and standard airborne allergens with the immuno-enzymes method ELISA-DPC were performed. The elevated values of the total IgE were proved in 46.1% children from group 0-15 years and in 31.4% of adolescents and adult persons (above 15 year of age). On the basis of positive SPT and positive specific IgE values it was shown, that most frequent food allergens were: egg protein (13.0%), cow milk (9.5%), egg yolk (8.4%), wheat (3.6%) and chocolate (1.8%). The most often airborne allergens connected with AD were: grass (11.6%), moulds (10.2%), house dust mites (9.3%), pollen like hazel (8.0%) and weeds (6.7%), animal allergens coming from cats (7.2%) and dogs (6.1%). The food hypersensitivity was particularly manifested in children. It may be the predictor of potential future development of allergic disease as well as the indicator of the allergic march.

Authors+Show Affiliations

Zakład Higieny i Ekologii Collegium Medicum, Uniwersytetu Jagiellońskiego, Kraków.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

English Abstract
Journal Article

Language

pol

PubMed ID

12418286

Citation

Dynowska, Dorota, et al. "[The Contribution of Food and Airborne Allergens in the Pathogenesis of Atopic Dermatitis]." Przeglad Lekarski, vol. 59, no. 6, 2002, pp. 453-6.
Dynowska D, Kolarzyk E, Schlegel-Zawadzka M, et al. [The contribution of food and airborne allergens in the pathogenesis of atopic dermatitis]. Przegl Lek. 2002;59(6):453-6.
Dynowska, D., Kolarzyk, E., Schlegel-Zawadzka, M., & Dynowski, W. (2002). [The contribution of food and airborne allergens in the pathogenesis of atopic dermatitis]. Przeglad Lekarski, 59(6), 453-6.
Dynowska D, et al. [The Contribution of Food and Airborne Allergens in the Pathogenesis of Atopic Dermatitis]. Przegl Lek. 2002;59(6):453-6. PubMed PMID: 12418286.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - [The contribution of food and airborne allergens in the pathogenesis of atopic dermatitis]. AU - Dynowska,Dorota, AU - Kolarzyk,Emilia, AU - Schlegel-Zawadzka,Małgorzata, AU - Dynowski,Wojciech, PY - 2002/11/7/pubmed PY - 2002/12/21/medline PY - 2002/11/7/entrez SP - 453 EP - 6 JF - Przeglad lekarski JO - Przegl Lek VL - 59 IS - 6 N2 - Food hypersensitivity and airborne allergens may play a role in the pathogenesis of atopic dermatitis (AD). The aim of this study was to evaluate the kind of food and airborne allergens which may most often induce and intensify AD lesions and also to assess the variability and the kind of allergens leading to AD. The subjects of this study were 610 persons, aged 3 months-70 years. The clinical status of the patients was estimated by an atopic dermatitis symptom score scale (SCORAD). The laboratory examinations differentiated inflammatory processes from allergic reactions. The skin prick tests (SPT), serum total IgE and specific IgE-antibody levels to chosen food products and standard airborne allergens with the immuno-enzymes method ELISA-DPC were performed. The elevated values of the total IgE were proved in 46.1% children from group 0-15 years and in 31.4% of adolescents and adult persons (above 15 year of age). On the basis of positive SPT and positive specific IgE values it was shown, that most frequent food allergens were: egg protein (13.0%), cow milk (9.5%), egg yolk (8.4%), wheat (3.6%) and chocolate (1.8%). The most often airborne allergens connected with AD were: grass (11.6%), moulds (10.2%), house dust mites (9.3%), pollen like hazel (8.0%) and weeds (6.7%), animal allergens coming from cats (7.2%) and dogs (6.1%). The food hypersensitivity was particularly manifested in children. It may be the predictor of potential future development of allergic disease as well as the indicator of the allergic march. SN - 0033-2240 UR - https://www.unboundmedicine.com/medline/citation/12418286/[The_contribution_of_food_and_airborne_allergens_in_the_pathogenesis_of_atopic_dermatitis]_ L2 - https://www.diseaseinfosearch.org/result/9652 DB - PRIME DP - Unbound Medicine ER -