Risk factors of food sensitization in young children with atopic dermatitis

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

Affiliation:
Department of Pediatrics, Faculty of Medicine, Prince of Songkla University, Songkhla, Thailand

Abstract

Background: Atopic dermatitis (AD) is a common chronic and relapsing skin disease in children and food allergies have been well documented in one-third of children. However, there are limit data about the risk factors of food sensitization in children with AD.
Objective: The aim of this study was to evaluate the risk factors associated with food sensitization, among AD children.
Methods: A cross-sectional study, from the electronic medical records of 119 AD patients, aged from 2 to 5 years were reviewed. The demographic data, onset and severity of AD, family history of atopy, age of first antibiotic usage, age of first applying and frequency of moisturizer used, age of introduction to allergenic foods and food specific IgE levels were recorded.
Results: The prevalence of food sensitization was; 60%. The most common food allergens were egg white (56.8%), cow’s milk (40%) and wheat (34.7%). The significant factors associated with overall food sensitization were; history of parent-reported food allergies (OR = 4.4, P = 0.001), severe AD (OR = 4.5, P = 0.03) and breast feeding > 6 months (OR = 3.5, P = 0.002). Factors associated with egg white allergies were the history of parent-reported food allergies (OR = 3.8, P = 0.02), and severe AD (OR = 4.2, P = 0.04). There were also significant factors associated with cow’s milk allergies this being; severe AD (OR = 6, P = 0.03) and a maternal history of asthma (OR = 10.9, P = 0.01).
Conclusions: Severe AD was a factor associated with all food sensitization, egg allergy and cow’s milk allergy. Maternal asthma was also significantly associated with cow’s milk allergy.
Key words: atopic dermatitis, food sensitization, children, risk factor, prevalence,