Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 133-791, Korea.
Nutr Res Pract. 2013 Apr;7(2):115-21. doi: 10.4162/nrp.2013.7.2.115. Epub 2013 Apr 1.
We examined the characteristics of food allergy prevalence and suggested the basis of dietary guidelines for patients with food allergies and atopic dermatitis. A total of 2,417 patients were enrolled in this study. Each subject underwent a skin prick test as well as serum immunoglobulin E (IgE) measurement. A double-blind, placebo-controlled food challenge was conducted using milk, eggs, wheat, and soybeans, and an oral food challenge was performed using beef, pork, and chicken. Food allergy prevalence was found among 50.7% in patients with atopic dermatitis. Among patients with food allergies (n = 1,225), the prevalence of non-IgE-mediated food allergies, IgE-mediated food allergies, and mixed allergies was discovered in 94.9%, 2.2%, and 2.9% of the patients, respectively. Food allergy prevalence, according to food item, was as follows: eggs = 21.6%, milk = 20.9%, wheat = 11.8%, soybeans = 11.7%, chicken = 11.7%, pork = 8.9% and beef = 9.2%. The total number of reactions to different food items in each patient was also variable at 45.1%, 30.6%, 15.3%, 5.8%, 2.2%, and 1.0% for 1 to 6 reactions, respectively. The most commonly seen combination in patients with two food allergies was eggs and milk. The clinical severity of the reactions observed in the challenge test, in the order of most to least severe, were wheat, beef, soybeans, milk, pork, eggs, and chicken. The minimum and maximum onset times of food allergy reactions were 0.2-24 hrs for wheat, 0.5-48 hrs for beef, 1.0-24 hrs for soybeans, 0.7-24 hrs for milk, 3.0-24 hrs for pork, 0.01-72 hrs for eggs, and 3.0-72 hrs for chicken. In our study, we examined the characteristics of seven popular foods. It will be necessary, however, to study a broader range of foods for the establishment of a dietary guideline. Our results suggest that it may be helpful to identify food allergies in order to improve symptoms in patients with atopic dermatitis.
我们研究了食物过敏患病率的特征，并为食物过敏和特应性皮炎患者提出了饮食指南的基础。共有 2417 名患者参与了这项研究。每个受试者都接受了皮肤点刺试验和血清免疫球蛋白 E（IgE）测量。使用牛奶、鸡蛋、小麦和大豆进行了双盲、安慰剂对照的食物挑战，并用牛肉、猪肉和鸡肉进行了口服食物挑战。在特应性皮炎患者中发现了 50.7%的食物过敏患病率。在患有食物过敏的患者（n=1225）中，发现非 IgE 介导的食物过敏、IgE 介导的食物过敏和混合过敏的患病率分别为 94.9%、2.2%和 2.9%。按食物项目划分的食物过敏患病率如下：鸡蛋=21.6%，牛奶=20.9%，小麦=11.8%，大豆=11.7%，鸡肉=11.7%，猪肉=8.9%，牛肉=9.2%。每位患者对不同食物的总反应数也各不相同，分别为 1 至 6 种反应的 45.1%、30.6%、15.3%、5.8%、2.2%和 1.0%。在有两种食物过敏的患者中最常见的组合是鸡蛋和牛奶。在挑战试验中观察到的反应的临床严重程度，从轻到重依次为小麦、牛肉、大豆、牛奶、猪肉、鸡蛋和鸡肉。食物过敏反应的最短和最长发作时间分别为小麦的 0.2-24 小时、牛肉的 0.5-48 小时、大豆的 1.0-24 小时、牛奶的 0.7-24 小时、猪肉的 3.0-24 小时、鸡蛋的 0.01-72 小时和鸡肉的 3.0-72 小时。在我们的研究中，我们研究了七种流行食物的特征。然而，为了制定饮食指南，还需要研究更广泛的食物。我们的结果表明，识别食物过敏可能有助于改善特应性皮炎患者的症状。
