Risk factors of food sensitization in young children with atopic dermatitis

Yuenyongviwat, Araya; Koosakulchai, Vanlaya; Treepaiboon, Yada; Jessadapakorn, Wipa; Sangsupawanich, Pasuree

doi:10.12932/ap-250820-0946

Cited by 5 publications

(6 citation statements)

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“…More importantly, we found that the association between FHA and FA was completely mediated by FS, and the contributions of FHA to FS and FA tended to be stabilized or even diminished. The role of FHA in FS and FA is already confirmed ( 7 , 8 ), but the associations among FHA, FS and FA remain unclear. Thus, we conducted a mediating effect analysis to further examine the associations from a population perspective.…”

Section: Discussionmentioning

confidence: 98%

“…For example, peanut allergy had a strong genetic susceptibility and the estimated heritability (the proportion of variation that is due to hereditary factors) ( 6 ) was approximately 81.6% ( 7 ). Maternal asthma was significantly associated with cow's milk allergy in children with atopic dermatitis (AD) (OR = 10.9, 95% CI 1.6–73) ( 8 ). And the risk of FA increased to 2.6–fold (95% CI 1.2–5.6) in children with FA siblings ( 9 ).…”

Section: Introductionmentioning

confidence: 99%

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Trends in the contributions of atopic family history to pediatric food sensitization and allergy

Fang

Ma²,

Chen³

et al. 2022

Front. Pediatr.

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ObjectiveFamily history of atopic diseases (FHA) contributes to food allergy (FA). But little is known whether FHA primarily increases IgE–mediated, non–IgE–mediated FA, or both. And the trends in the contributions of FHA to food sensitization (FS) and FA remain unclear. We aim to clarify the associations among FHA, FS and FA and to understand the trends in the contributions of FHA to FS and FA.MethodsWe used chi–square test and mediating effect model to analyze the associations among FHA, FS and FA through comparisons between two cross–sectional investigations on FA in children under 2 years old in 2009 and 2019.ResultsIn 2009 and 2019, the positive FHA proportion tended to be increasing without significance (28.9% to 31.6%, P = 0.39). Subgroup analysis showed the FS rate in FA group decreased significantly (37/39 to 44/62, P = 0.003). In 2009, the FS rate and FA prevalence were higher in FHA (+) group than in FHA (–) group (26% vs. 14.7%, P = 0.008 and 15% vs. 7.7%, P = 0.03), and FS had a complete mediating effect on the association between FHA and FA (Z = 2.54, P = 0.011), but the results lost significance in 2019.ConclusionsThe association between FHA and FA was completely mediated by FS, which means FHA mainly increases IgE–mediated FA. And the contributions of FHA to FS and FA tended to be stabilized or even diminished, which means FHA alone could no longer be enough to screen high–risk children.

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Section: Discussionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Trends in the contributions of atopic family history to pediatric food sensitization and allergy

Fang

Ma²,

Chen³

et al. 2022

Front. Pediatr.

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“…Similarly, in another study conducted in Turkey, Ciğerci Günaydın et al [ 22 ] reported a high rate of food sensitivity as 65.4% in children with AD between 2 and 70 months. In Thailand, Yuenyongviwat et al [ 23 ] studied the risk factors of food sensitivity; the food spIgE results of 119 patients with AD diagnosed between 2 months and 5 years of age were examined retrospectively and food sensitivity was found to be 60%.…”

Section: Discussionmentioning

confidence: 99%

Food Sensitivity in Children Diagnosed with Atopic Dermatitis in The First 2 Years: How Many of These Patients Are Truly Allergic?

Sipahi Cimen

2023

Sisli Etfal

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Objectives In this study, it was aimed to examine food sensitivity in patients with atopic dermatitis (AD) and to investigate the frequency of food allergy in patients with food sensitivity. Methods Patients aged 0–2 years who were followed up with the diagnosis of AD were included in the study. The characteristics of demographic and clinical and laboratory findings of the patients were recorded retrospectively. Patients were classified as mild, moderate, and severe using the SCORing AD index according to the severity of AD. The presence of food sensitivity was evaluated by skin prick test and serum-specific immunoglobulin (Ig)E results. Food allergy was diagnosed by oral food challenge (OFC) test. Results Of the 72 patients included in the study, 62.5% (n=45) were male, and the mean age was 9±4.8 months. When the disease severity was evaluated, it was mild in 40 patients (55.6%); moderate/severe AD was present in 32 patients (44.4%). The frequency of moderate/severe AD was higher in patients who were younger (p=0.01), whose symptoms started in the first 6 months (p=0.03), who had a family history of allergic disease (p=0.001), who breastfed for <6 months (p=0.01), who had a higher median serum total IgE level, and a higher percentage of serum eosinophils (p=0.005 and p=0.01, respectively). Food sensitivity in 45.8% of patients; food allergy was detected in 41.7% of them. The most common sensitivities and allergies were eggs white/yolk and cow’s milk, respectively. The rate of food sensitivity was found to be higher in male gender (p=0.03) and breastfed patients (p=0.03), whereas it was similar in patients with mild and moderate/severe AD. Conclusion In the investigation of food sensitivity in patients with AD, it is important to evaluate other demographic and clinical characteristics such as gender and breastfeeding, apart from the severity of disease. The OFC test should be performed to confirm the food allergy in patients with food sensitivity before the recommendation of an elimination diet.

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“…The occurrence of egg white (35.7%) and cow's milk (26.8%) as an allergen among Iran children were similarly high [42]. While in Southern Thailand, children AD patients aged 2 months to 5 years had a prevalence of total food sensitization of 60%, of which the highest two were egg white (56.8%) and cow's milk (40%) [43]. Similarly, a study in Taiwan concluded that sensitization to a food allergen-especially egg white-showed a statistically significant risk in association with eczema [44].…”

Section: Food Allergiesmentioning

confidence: 98%

“…The most common food allergens identified were cow's milk, wheat, soy, cod, egg, and peanut [40,41]. Two studies conducted among Iranian children and the Southern population of Thailand concluded that the most common food allergen in AD patients were egg whites and cow's milk [42,43]. The occurrence of egg white (35.7%) and cow's milk (26.8%) as an allergen among Iran children were similarly high [42].…”

Section: Food Allergiesmentioning

confidence: 99%

The Epidemiology and Global Burden of Atopic Dermatitis: A Narrative Review

Hadi

Tarmizi

Khalid

et al. 2021

Life

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The global epidemiology of atopic dermatitis (AD) in the current decade (2009–2019) has not been extensively reported. Epidemiological studies play an important role in presenting the risk factors of AD, as detailed prevalence and incidence data could demonstrate the burden of disease in the population of adults, adolescents, and children in different geographical regions. Thus, the primary objective of this review was to assess and summarize the epidemiological studies of the prevalence and incidence of AD in different age groups, focusing on data from studies published for 2009 to 2019. After a thorough literature search, six countries were identified from African, Asian, and European regions respectively, who published studies on AD. In contrast, only two studies were identified from Australia and New Zealand, three countries from North America and two from South America published AD studies, respectively. The highest prevalence of AD from included studies was noted among Swedish children with 34%, while the lowest prevalence was in Tunisian children with 0.65%; studies reporting incidence data were far less numerous. A common trend in the prevalence of AD was that children would have a higher prevalence as compared to adolescents and adults. The severity and morbidity of the disease showed variance with age, sex, socioeconomic characteristics, geographical location, and ethnicity. Environmental factors played an important role as causative agents in AD. The risk factors that were proven to cause and induce AD were skin barrier impairments due to FLG mutation, changes in the environment, and diet. FLG mutation may impair the skin barrier function by disruption of pH and hydration maintenance of the skin. Lastly, there were only a few studies on the incidence of AD in the 21st century. Therefore, epidemiological studies on childhood and adulthood AD in different continents are still needed, especially on the incidence of AD during adulthood.

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Risk factors of food sensitization in young children with atopic dermatitis

Cited by 5 publications

References 0 publications

Trends in the contributions of atopic family history to pediatric food sensitization and allergy

Trends in the contributions of atopic family history to pediatric food sensitization and allergy

Food Sensitivity in Children Diagnosed with Atopic Dermatitis in The First 2 Years: How Many of These Patients Are Truly Allergic?

The Epidemiology and Global Burden of Atopic Dermatitis: A Narrative Review

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