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P92 - The prevalence of food sensitisation in children suffering from eczema
© Karagiannidou et al; licensee BioMed Central Ltd. 2014
Published: 28 February 2014
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.
Frequency distributions of food sensitization in children with eczema
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.
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.