There is a greater likelihood of developing other allergic diseases in atopic dermatitis patients who suffer from sensitisation to animal dander, mites, and dust. Thus, prompt management of atopic dermatitis and allergy to inhallant allergens that develop in early infancy may be a successful method for preventing of atopic march.

Only few population-based data exist on the association of food hypersensitivity reactions and atopic diseases. The objective of this study was to evaluate the dependence between the occurrence of food hypersensitivity reactions and other atopic diseases and parameters. Complete dermatological and allergological examination was performed. Statistical evaluation of the relations between the occurrence of food hypersensitivity reactions and the occurrence of asthma bronchiale, rhinitis, duration of atopic dermatitis, family history and onset of atopic dermatitis was performed. Two hundred and thirty-five patients were examined -75 men and 160 women, average age 26.2 years (SD = 9.5). Patients suffering from food hypersensitivity reactions, in general, suffer significantly more often from rhinitis and from persistent eczematic lesions; the dependence was confirmed in patients with hypersensitivity reactions to nuts, kiwi, fishes and apple. Atopic march was confirmed in patients suffering from atopic dermatitis and from food hypersensitivity reactions.

The aim of this study is the evaluation of the relationship between the severity of atopic dermatitis (AD) and the occurrence of IgEmediated food allergy, food sensitization, and sensitization to inhalant allergens. The complete dermatological and allergological examinations were performed and the severity of AD was evaluated with the SCORing Atopic Dermatitis index. The statistical evaluation of the relationship between the occurrence of IgE-mediated food allergy, food sensitization, sensitization to inhalant allergens, and the severity of AD was performed. Two hundred and eighty-three patients were examined, 89 men and 194 women, average age 26.2 (s.d. 9.5). The significant relation was recorded between the severity of AD and sensitization to tested inhalant allergens. The significant relation was also found between the severity of AD and IgE-mediated food allergy. It turns out that the higher time to reaction, the higher the severity of AD.

Background and Objective:The aim of this study was an evaluation of the dependence between the severity of atopic dermatitis evaluated with the Scoring Atopic Dermatitis (SCORAD) index and the occurrence of other atopic diseases and parameters.Methods:The complete dermatological and allergological examinations were performed. The statistical evaluation of the dependence between the occurrence of bronchial asthma, rhinitis and duration of the skin lesions, and the severity of atopic dermatitis was performed.Results and Conclusion:Two hundred and eighty-three patients were examined: 89 men and 194 women (average [standard deviation] age, 26.2 ± 9.5 years). The significant relationship was recorded between the severity of atopic dermatitis and bronchial asthma, the occurrence of rhinitis, and the duration of the skin lesions.

The objective of this study is to evaluate if there is a difference in the occurrence of asthma bronchiale, rhinitis, pollen allergy, food allergy and sensitization to basic food allergens, onset of atopic dermatitis (AD), family history about atopy, and duration of eczematic lesions in AD patients with the level of total immunoglobulin E (IgE) under or above 200 IU/ml. Complete allergological and dermatological examination was performed and the statistical evaluation of the relations among the patients with the level of IgE under 200 IU/ml and above 200 IU/ml was performed. Out of 277 patients suffering from AD, we included 87 men and 190 women; the average age was 25.9 years. From 277 patients, 92 patients (33%) have IgE under 200 IU/ml; in these patients, the occurrence of tested parameters is significantly lower in comparison to patients with IgE above 200 IU/ml.