Department of Dermato-Allergology, National Allergy Research Centre, Copenhagen University Hospital Gentofte, 2900 Hellerup, Denmark.
Contact Dermatitis. 2012 May;66(5):264-70. doi: 10.1111/j.1600-0536.2011.02048.x.
BACKGROUND. Protein contact dermatitis was originally defined in 1976 by Hjorth and Roed-Petersen as a distinct kind of dermatitis seen in patients with occupational food contact. Even though occupational skin diseases are frequent in Denmark, little attention has been paid to protein contact dermatitis, and the frequency is unknown.
To evaluate the frequency of occupational food-related hand dermatoses and test results in patients occupationally exposed to foods.
This was a retrospective study based on examinations, including skin prick testing and patch testing, performed at the Department of Dermato-Allergology, Gentofte University Hospital, Denmark between 2001 and 2010.
Of all patients (n = 372), 57.0% had irritant contact dermatitis, 22.0% had protein contact dermatitis, 2.4% had contact urticaria, and 1.8% had allergic contact dermatitis. A suggestion for diagnostic criteria is presented. Frequent risk occupations were cooking in restaurants, baking, and kitchen work. Substantially more patients reacted in skin prick testing with fresh foods than with food extracts. Conclusion. Protein contact dermatitis is a frequent disorder among patients who professionally handle foods, and should be considered to be a distinct clinical entity. When diagnosing protein contact dermatitis and in other food-related skin prick testing procedures, it is important to include fresh foods.
背景。1976 年，Hjorth 和 Roed-Petersen 将蛋白接触性皮炎定义为一种在职业性食物接触患者中出现的特殊类型皮炎。尽管丹麦的职业性皮肤病很常见，但对蛋白接触性皮炎关注甚少，其频率也未知。
评估职业性食物相关手部皮肤病的频率和职业接触食物患者的检测结果。
这是一项回顾性研究，基于 2001 年至 2010 年在丹麦 Gentofte 大学医院皮肤科进行的检查，包括皮肤点刺试验和斑贴试验。
所有患者（n=372）中，57.0%为刺激性接触性皮炎，22.0%为蛋白接触性皮炎，2.4%为接触性荨麻疹，1.8%为过敏性接触性皮炎。提出了诊断标准的建议。常见的高风险职业包括在餐厅烹饪、烘焙和厨房工作。在皮肤点刺试验中，与食物提取物相比，更多患者对新鲜食物有反应。结论：蛋白接触性皮炎是职业性处理食物的患者中常见的疾病，应将其视为一种独特的临床实体。在诊断蛋白接触性皮炎和其他食物相关皮肤点刺试验时，纳入新鲜食物非常重要。
