Department of Pediatrics, Faculty of Medicine, Prince of Songkla University, Songkhla, Thailand.
Division of Allergy and Immunology, Department of Pediatrics, Faculty of Medicine Siriraj Hospital, Bangkok, Thailand.
Asian Pac J Allergy Immunol. 2024 Mar;42(1):30-35. doi: 10.12932/AP-250820-0946.
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.
The aim of this study was to evaluate the risk factors associated with food sensitization, among AD children.
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.
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).
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.
特应性皮炎（AD）是儿童常见的慢性复发性皮肤病，三分之一的儿童有食物过敏史。然而，关于 AD 儿童食物致敏的危险因素的数据有限。
本研究旨在评估 AD 儿童食物致敏的相关危险因素。
回顾性分析 119 例 2 至 5 岁 AD 患儿的电子病历，分析其人口统计学资料、AD 发病和严重程度、特应性家族史、首次使用抗生素年龄、首次使用保湿剂年龄和使用频率、引入变应性食物年龄和食物特异性 IgE 水平。
食物致敏率为 60%。最常见的食物过敏原是蛋清（56.8%）、牛奶（40%）和小麦（34.7%）。与总体食物致敏相关的显著因素包括：父母报告的食物过敏史（OR=4.4，P=0.001）、严重 AD（OR=4.5，P=0.03）和母乳喂养>6 个月（OR=3.5，P=0.002）。与蛋清过敏相关的因素包括父母报告的食物过敏史（OR=3.8，P=0.02）和严重 AD（OR=4.2，P=0.04）。与牛奶过敏相关的显著因素还包括严重 AD（OR=6，P=0.03）和母亲哮喘史（OR=10.9，P=0.01）。
严重 AD 是与所有食物致敏、蛋清过敏和牛奶过敏相关的因素。母亲哮喘也与牛奶过敏显著相关。
