Determination of the frequency of food allergen sensitivity in children with atopic dermatitis

Uğur Altaş; Elif Akman; Zeynep Meva Altaş; Fatih Çiçek; Mehmet Yaşar Özkars

Makale detayları

Determination of the frequency of food allergen sensitivity in children with atopic dermatitis

Yazarlar:

Uğur Altaş | Elif Akman | Zeynep Meva Altaş | Fatih Çiçek | Mehmet Yaşar Özkars

Yayıncı:

MediHealth Academy Yayıncılık

Ana Başlıklar:

Çocuk İmmünolojisi ve Alerji Hastalıkları

Dergi:

Journal of Health Sciences and Medicine Vol.6 Issue 6, pp.1322-1326

Belge Tipi:

Makale

Yayın Tarihi:

10/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001303022

pISSN:

2636-8579

Anahtar kelimeler:

Özet:

 Aims: We aimed to evaluate the frequency of food allergen sensitivity in children with atopic dermatitis AD. Methods: The study is a descriptive study in a retrospective design. Children aged 0-18 years with AD were included in the study. The sociodemographic characteristics, laboratory parameters and the frequency of food allergen sensitivity were evaluated. Allergen sensitization was defined as a positive allergen-specific IgE or skin prick test. Results: The data of 295 patients with AD were evaluated. Food allergen sensitivity was detected in 34.2 n101 of them. Of the patients 21.4 n63 had a single food allergen sensitivity, whereas 12.9 n38 had multiple food allergen sensitivity. Egg was the most common food allergen n78, 26.4. Patients with single food allergen sensitivity and multiple food allergen sensitivity were both significantly younger than those without food allergen sensitivity p0.001 for both. Total IgE values of AD patients with multiple food allergen sensitivity were significantly higher than those with single allergen sensitivity and those without food allergen sensitivity p0.002 and p0.003, respectively. Conclusion: A significant relationship was found between age, total IgE values and the presence of food allergen sensitivity in atopic dermatitis patients. Factors that may be associated with the development of food allergen sensitivity should be considered in the treatment and management of the disease in children with AD.

 Aims: We aimed to evaluate the frequency of food allergen sensitivity in children with atopic dermatitis AD. Methods: The study is a descriptive study in a retrospective design. Children aged 0-18 years with AD were included in the study. The sociodemographic characteristics, laboratory parameters and the frequency of food allergen sensitivity were evaluated. Allergen sensitization was defined as a positive allergen-specific IgE or skin prick test. Results: The data of 295 patients with AD were evaluated. Food allergen sensitivity was detected in 34.2 n101 of them. Of the patients 21.4 n63 had a single food allergen sensitivity, whereas 12.9 n38 had multiple food allergen sensitivity. Egg was the most common food allergen n78, 26.4. Patients with single food allergen sensitivity and multiple food allergen sensitivity were both significantly younger than those without food allergen sensitivity p0.001 for both. Total IgE values of AD patients with multiple food allergen sensitivity were significantly higher than those with single allergen sensitivity and those without food allergen sensitivity p0.002 and p0.003, respectively. Conclusion: A significant relationship was found between age, total IgE values and the presence of food allergen sensitivity in atopic dermatitis patients. Factors that may be associated with the development of food allergen sensitivity should be considered in the treatment and management of the disease in children with AD.

 Aims: We aimed to evaluate the frequency of food allergen sensitivity in children with atopic dermatitis AD. Methods: The study is a descriptive study in a retrospective design. Children aged 0-18 years with AD were included in the study. The sociodemographic characteristics, laboratory parameters and the frequency of food allergen sensitivity were evaluated. Allergen sensitization was defined as a positive allergen-specific IgE or skin prick test. Results: The data of 295 patients with AD were evaluated. Food allergen sensitivity was detected in 34.2 n101 of them. Of the patients 21.4 n63 had a single food allergen sensitivity, whereas 12.9 n38 had multiple food allergen sensitivity. Egg was the most common food allergen n78, 26.4. Patients with single food allergen sensitivity and multiple food allergen sensitivity were both significantly younger than those without food allergen sensitivity p0.001 for both. Total IgE values of AD patients with multiple food allergen sensitivity were significantly higher than those with single allergen sensitivity and those without food allergen sensitivity p0.002 and p0.003, respectively. Conclusion: A significant relationship was found between age, total IgE values and the presence of food allergen sensitivity in atopic dermatitis patients. Factors that may be associated with the development of food allergen sensitivity should be considered in the treatment and management of the disease in children with AD.

 Aims: We aimed to evaluate the frequency of food allergen sensitivity in children with atopic dermatitis AD. Methods: The study is a descriptive study in a retrospective design. Children aged 0-18 years with AD were included in the study. The sociodemographic characteristics, laboratory parameters and the frequency of food allergen sensitivity were evaluated. Allergen sensitization was defined as a positive allergen-specific IgE or skin prick test. Results: The data of 295 patients with AD were evaluated. Food allergen sensitivity was detected in 34.2 n101 of them. Of the patients 21.4 n63 had a single food allergen sensitivity, whereas 12.9 n38 had multiple food allergen sensitivity. Egg was the most common food allergen n78, 26.4. Patients with single food allergen sensitivity and multiple food allergen sensitivity were both significantly younger than those without food allergen sensitivity p0.001 for both. Total IgE values of AD patients with multiple food allergen sensitivity were significantly higher than those with single allergen sensitivity and those without food allergen sensitivity p0.002 and p0.003, respectively. Conclusion: A significant relationship was found between age, total IgE values and the presence of food allergen sensitivity in atopic dermatitis patients. Factors that may be associated with the development of food allergen sensitivity should be considered in the treatment and management of the disease in children with AD.

Makale detayları

Determination of the frequency of food allergen sensitivity in children with atopic dermatitis

Yazarlar:

Uğur Altaş | Elif Akman | Zeynep Meva Altaş | Fatih Çiçek | Mehmet Yaşar Özkars

Yayıncı:

MediHealth Academy Yayıncılık

Ana Başlıklar:

Çocuk İmmünolojisi ve Alerji Hastalıkları

Dergi:

Journal of Health Sciences and Medicine Vol.6 Issue 6, pp.1322-1326

Belge Tipi:

Makale

Yayın Tarihi:

10/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001303022

pISSN:

2636-8579

Atopic dermatitis

children

allergy

food allergen sensitivity

Sayı

Makale detayları

Determination of the frequency of food allergen sensitivity in children with atopic dermatitis

Yazarlar: Uğur Altaş | Elif Akman | Zeynep Meva Altaş | Fatih Çiçek | Mehmet Yaşar Özkars

Yayıncı: MediHealth Academy Yayıncılık

Ana Başlıklar: Çocuk İmmünolojisi ve Alerji Hastalıkları

Dergi: Journal of Health Sciences and Medicine Vol.6 Issue 6, pp.1322-1326

Belge Tipi: Makale

Yayın Tarihi: 10/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001303022

pISSN: 2636-8579

Atopic dermatitis

children

allergy

food allergen sensitivity

Sayı

Yazarlar:

Uğur Altaş | Elif Akman | Zeynep Meva Altaş | Fatih Çiçek | Mehmet Yaşar Özkars

Yayıncı:

MediHealth Academy Yayıncılık

Ana Başlıklar:

Çocuk İmmünolojisi ve Alerji Hastalıkları

Dergi:

Journal of Health Sciences and Medicine Vol.6 Issue 6, pp.1322-1326

Belge Tipi:

Makale

Yayın Tarihi:

10/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001303022

pISSN:

2636-8579