Volume 4 Supplement 1

3rd Pediatric Allergy and Asthma Meeting (PAAM)

Open Access

P92 - The prevalence of food sensitisation in children suffering from eczema

  • Agathi Karagiannidou1,
  • Ioannis Xinias1,
  • Sofia Botskariova1,
  • Nikolaos Karantaglis1,
  • Olympia Ourailoglou1,
  • Maria Fotoulaki2,
  • Maria Emboriadou2,
  • Aristidis Deligiannidis1 and
  • Antigoni Mavroudi1
Clinical and Translational Allergy20144(Suppl 1):P147

DOI: 10.1186/2045-7022-4-S1-P147

Published: 28 February 2014

Background

Atopic dermatitis (eczema) is a highly pruritic chronic inflammatory skin disease. Food allergy has been strongly correlated with the development of persistence of atopic dermatitis.

Aim of the study

To investigate the association of food allergy in Greek children with atopic dermatitis.

Patients and methods

Eighty-eight (88) children with eczema (59 boys and 29 girls) aged between 12 months and 6 years were studied. All the children underwent allergological investigation with assignment of specific IgE antibodies (Elisa Method) to the following food allergens: α- lactalbumin, β-lactoglobulin, casein, milk proteins, egg white, egg yolk, beef, soy, wheat, and cod.

Results

Food sensitization occurred in 39 out of 88 children (44,3%). The frequency distributions for elevated specific IgE antibodies to various food allergens in children with eczema are shown in the following Table (Table 1).
Table 1

Frequency distributions of food sensitization in children with eczema

Milk proteins

27

25,00%

Egg white

22

21,00%

a-lactabumin

21

20,00%

Egg yolk

12

11,00%

β-lactoglobulin

10

9,00%

Wheat

8

7,00%

Casein

3

3,00%

Soy

3

3,00%

Cod fish

1

1,00%

Beef

0

0%

Total

39

100%

Conclusions

Food sensitization has a high prevalence of almost 44% among children with eczema.

Milk proteins are the most common food allergens implicated in children with eczema (27.25%), followed by egg white (22.21%), a-lactalbumin (21.2%), egg yolk (12.11%), β-lactalbumin (10.9%) and wheat (8.7%).

Beef, soy and cod fish are less common food allergens in children with eczema.

Authors’ Affiliations

(1)
3rd Pediatric Department, Aristotle University, Hippocration Hospital
(2)
4th Pediatric Department, Aristotle University, Papageorgiou Hospital

Copyright

© Karagiannidou et al; licensee BioMed Central Ltd. 2014

This article is published under license to BioMed Central Ltd. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.