PMID- 23610604
OWN - NLM
STAT- PubMed-not-MEDLINE
DCOM- 20130508
LR  - 20211021
IS  - 1976-1457 (Print)
IS  - 2005-6168 (Electronic)
IS  - 1976-1457 (Linking)
VI  - 7
IP  - 2
DP  - 2013 Apr
TI  - Characterization of food allergies in patients with atopic dermatitis.
PG  - 115-21
LID - 10.4162/nrp.2013.7.2.115 [doi]
AB  - We examined the characteristics of food allergy prevalence and suggested the 
      basis of dietary guidelines for patients with food allergies and atopic 
      dermatitis. A total of 2,417 patients were enrolled in this study. Each subject 
      underwent a skin prick test as well as serum immunoglobulin E (IgE) measurement. 
      A double-blind, placebo-controlled food challenge was conducted using milk, eggs, 
      wheat, and soybeans, and an oral food challenge was performed using beef, pork, 
      and chicken. Food allergy prevalence was found among 50.7% in patients with 
      atopic dermatitis. Among patients with food allergies (n = 1,225), the prevalence 
      of non-IgE-mediated food allergies, IgE-mediated food allergies, and mixed 
      allergies was discovered in 94.9%, 2.2%, and 2.9% of the patients, respectively. 
      Food allergy prevalence, according to food item, was as follows: eggs = 21.6%, 
      milk = 20.9%, wheat = 11.8%, soybeans = 11.7%, chicken = 11.7%, pork = 8.9% and 
      beef = 9.2%. The total number of reactions to different food items in each 
      patient was also variable at 45.1%, 30.6%, 15.3%, 5.8%, 2.2%, and 1.0% for 1 to 6 
      reactions, respectively. The most commonly seen combination in patients with two 
      food allergies was eggs and milk. The clinical severity of the reactions observed 
      in the challenge test, in the order of most to least severe, were wheat, beef, 
      soybeans, milk, pork, eggs, and chicken. The minimum and maximum onset times of 
      food allergy reactions were 0.2-24 hrs for wheat, 0.5-48 hrs for beef, 1.0-24 hrs 
      for soybeans, 0.7-24 hrs for milk, 3.0-24 hrs for pork, 0.01-72 hrs for eggs, and 
      3.0-72 hrs for chicken. In our study, we examined the characteristics of seven 
      popular foods. It will be necessary, however, to study a broader range of foods 
      for the establishment of a dietary guideline. Our results suggest that it may be 
      helpful to identify food allergies in order to improve symptoms in patients with 
      atopic dermatitis.
FAU - Kwon, Jaryoung
AU  - Kwon J
AD  - Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, 
      Seongdong-gu, Seoul 133-791, Korea.
FAU - Kim, Jungyun
AU  - Kim J
FAU - Cho, Sunheui
AU  - Cho S
FAU - Noh, Geunwoong
AU  - Noh G
FAU - Lee, Sang Sun
AU  - Lee SS
LA  - eng
PT  - Journal Article
DEP - 20130401
PL  - Korea (South)
TA  - Nutr Res Pract
JT  - Nutrition research and practice
JID - 101311052
PMC - PMC3627928
OTO - NOTNLM
OT  - Food allergy
OT  - IgE-mediated allergy
OT  - atopic dermatitis
OT  - non-IgE-mediated allergy
EDAT- 2013/04/24 06:00
MHDA- 2013/04/24 06:01
PMCR- 2013/04/01
CRDT- 2013/04/24 06:00
PHST- 2012/08/28 00:00 [received]
PHST- 2012/11/30 00:00 [revised]
PHST- 2012/12/12 00:00 [accepted]
PHST- 2013/04/24 06:00 [entrez]
PHST- 2013/04/24 06:00 [pubmed]
PHST- 2013/04/24 06:01 [medline]
PHST- 2013/04/01 00:00 [pmc-release]
AID - 10.4162/nrp.2013.7.2.115 [doi]
PST - ppublish
SO  - Nutr Res Pract. 2013 Apr;7(2):115-21. doi: 10.4162/nrp.2013.7.2.115. Epub 2013 
      Apr 1.