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Evaluation of food allergy in patients with atopic dermatitis.

Abstract

Atopic dermatitis (AD) is a common skin disease characterized by inflammatory, chronically relapsing and pruritic eczematous flares. Its estimated incidence is 10% to 30% in children. Food allergy has been well documented in approximately one-third of children with a moderate-to-severe AD. Cow's milk, hen's egg, peanut, wheat, soy, nuts, and fish are responsible for >90% of food allergy in children with AD. The incidence and type of food can vary with age. In infants, cow's milk, hen's egg, peanut, and soy and, in older children, wheat, fish, tree nuts, and shellfish are the most common food allergens. Birch-associated foods have also been described as potential triggers of AD in children as well as in adults. The diagnosis of food allergy in AD is currently based on the clinical history, skin prick tests, or blood test screening, followed by an elimination diet and/or standardized oral food challenge. Once an underlying food allergy is confirmed, the avoidance of the incriminated food is generally recommended and usually leads to an improvement of the AD. Follow-up clinical evaluation with a detailed history and tracking of the level of specific IgE to implicated foods are typically used to evaluate the development of clinical tolerance, further confirmed by an oral food challenge.

Authors+Show Affiliations

Pediatric Allergy Unit, Department of Pediatrics, University Hospitals of Geneva, Geneva, Switzerland.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

24229818

Citation

Bergmann, Marcel M., et al. "Evaluation of Food Allergy in Patients With Atopic Dermatitis." The Journal of Allergy and Clinical Immunology. in Practice, vol. 1, no. 1, 2013, pp. 22-8.
Bergmann MM, Caubet JC, Boguniewicz M, et al. Evaluation of food allergy in patients with atopic dermatitis. J Allergy Clin Immunol Pract. 2013;1(1):22-8.
Bergmann, M. M., Caubet, J. C., Boguniewicz, M., & Eigenmann, P. A. (2013). Evaluation of food allergy in patients with atopic dermatitis. The Journal of Allergy and Clinical Immunology. in Practice, 1(1), pp. 22-8. doi:10.1016/j.jaip.2012.11.005.
Bergmann MM, et al. Evaluation of Food Allergy in Patients With Atopic Dermatitis. J Allergy Clin Immunol Pract. 2013;1(1):22-8. PubMed PMID: 24229818.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evaluation of food allergy in patients with atopic dermatitis. AU - Bergmann,Marcel M, AU - Caubet,Jean-Christoph, AU - Boguniewicz,Mark, AU - Eigenmann,Philippe A, Y1 - 2012/12/27/ PY - 2012/09/18/received PY - 2012/11/12/revised PY - 2012/11/13/accepted PY - 2013/11/16/entrez PY - 2013/11/16/pubmed PY - 2014/1/31/medline KW - AD KW - APT KW - Atopic dermatitis KW - Atopy patch test KW - Children KW - Eczema KW - FA KW - FLG KW - Filaggrin KW - Food allergy KW - OFC KW - Oral food challenge KW - SCORAD KW - SCORing Atopic Dermatitis KW - SPT KW - Skin prick test SP - 22 EP - 8 JF - The journal of allergy and clinical immunology. In practice JO - J Allergy Clin Immunol Pract VL - 1 IS - 1 N2 - Atopic dermatitis (AD) is a common skin disease characterized by inflammatory, chronically relapsing and pruritic eczematous flares. Its estimated incidence is 10% to 30% in children. Food allergy has been well documented in approximately one-third of children with a moderate-to-severe AD. Cow's milk, hen's egg, peanut, wheat, soy, nuts, and fish are responsible for >90% of food allergy in children with AD. The incidence and type of food can vary with age. In infants, cow's milk, hen's egg, peanut, and soy and, in older children, wheat, fish, tree nuts, and shellfish are the most common food allergens. Birch-associated foods have also been described as potential triggers of AD in children as well as in adults. The diagnosis of food allergy in AD is currently based on the clinical history, skin prick tests, or blood test screening, followed by an elimination diet and/or standardized oral food challenge. Once an underlying food allergy is confirmed, the avoidance of the incriminated food is generally recommended and usually leads to an improvement of the AD. Follow-up clinical evaluation with a detailed history and tracking of the level of specific IgE to implicated foods are typically used to evaluate the development of clinical tolerance, further confirmed by an oral food challenge. SN - 2213-2198 UR - https://www.unboundmedicine.com/medline/citation/24229818/full_citation L2 - https://linkinghub.elsevier.com/retrieve/pii/S2213-2198(12)00029-3 DB - PRIME DP - Unbound Medicine ER -