Warshaw Erin M, Botto Nina C, Zug Kathryn A, Belsito Donald V, Maibach Howard I, Sasseville Denis, Fowler Joseph F, Storrs Frances J, Taylor James S, DeLeo Vincent A, Marks James G, Mathias C G Toby, Pratt Melanie D, Rietschel Robert L
Veterans Affairs Medical Center, Minneapolis, MN, USA.
Dermatitis. 2008 Sep-Oct;19(5):252-60.
Allergic and irritant contact dermatitis to food is likely underreported.
To characterize relevant allergens and irritants associated with food in patients referred to the North American Contact Dermatitis Group (NACDG) for patch testing.
Retrospective analysis of cross-sectional data from the NACDG from 2001 to 2004.
Of 10,061 patch-tested patients, 109 (1.1%) had a total of 122 reactions associated with food. Approximately two-thirds of patients (66%) were female, and one-third (36%) were atopic. The hands were the most common sites of dermatitis (36.7%). There were 78 currently relevant (definite, probable, or possible) allergic reactions to NACDG standard series allergens with a food source; the most common allergen was nickel (48.7%), followed by Myroxilon pereirae (balsam of Peru) (20.6%) and propylene glycol (6.4%). Twenty allergic reactions to non-NACDG standard allergens and 24 relevant food irritants were also identified. Overall, 21% (25 of 122) of all reactions (irritant and allergic) were occupation related; the majority of these (17 of 25) were relevant irritant reactions. Cooks were the most commonly affected occupational group (40%).
In this limited data set, nickel, Myroxilon pereirae, and propylene glycol were the most common allergens identified with a food source. Of food-related occupational disease, irritation was more common than allergy.
食物引起的过敏性和刺激性接触性皮炎可能未得到充分报告。
对转诊至北美接触性皮炎组（NACDG）进行斑贴试验的患者中与食物相关的相关变应原和刺激物进行特征描述。
对NACDG 2001年至2004年的横断面数据进行回顾性分析。
在10061名接受斑贴试验的患者中，109名（1.1%）共有122例与食物相关的反应。约三分之二的患者（66%）为女性，三分之一（36%）为特应性体质。手部是最常见的皮炎部位（36.7%）。对有食物来源的NACDG标准系列变应原存在78例当前相关（确定、很可能或可能）的过敏反应；最常见的变应原是镍（48.7%），其次是秘鲁香脂（20.6%）和丙二醇（6.4%）。还确定了20例对非NACDG标准变应原的过敏反应和24种相关的食物刺激物。总体而言，所有反应（刺激性和过敏性）中有21%（122例中的25例）与职业有关；其中大多数（25例中的17例）是相关的刺激性反应。厨师是受影响最常见的职业群体（40%）。
在这个有限的数据集中，镍、秘鲁香脂和丙二醇是确定的最常见的有食物来源的变应原。在与食物相关的职业病中，刺激性反应比过敏反应更常见。
