Food hypersensitivity in patients over 14 years of age suffering from atopic dermatitis.

BACKGROUND

Patients suffering from atopic dermatitis often describe food hypersensitivity. Rising prevalence of food hypersensitivity and severe allergic reactions to foods have been reported, but the data are scarce.

AIMS AND OBJECTIVES

Evaluation of food hypersensitivity reactions in patients suffering from atopic dermatitis.

MATERIALS AND METHODS

The dermatological examination was performed in patients of age 14 years and above and the detailed history was taken concerning the food hypersensitivity.

RESULTS

A total of 228 patients were examined-72 men, 156 women, average age 26.2 (SD 9.5) years. The food hypersensitivity reactions were recorded in 196 patients from 228 (86%), no reactions were recorded in 32 patients (24%). Foods with the most often recorded reactions are: Nuts (in 35% of patients), tomatoes (in 20%), and kiwi (in 17, 5%), apples and spices (in 16%), tangerines and oranges (in 15%), capsicum (in 13%), fishes (in 12%), celery (in 9%), and chocolate (in 7%).

CONCLUSION

Food hypersensitivity reactions are recorded in 86% of patients suffering from atopic dermatitis. Nuts, tomatoes, and pollen-associated foods play a role in the majority of patients suffering from atopic dermatitis.