Abstract

Objective: Food allergen sensitization patterns vary among patients with atopic dermatitis in different countries. The aim of this study was to determine the food sensitization patterns of infants with food-triggered atopic dermatitis.

Material and Methods: The study was a retrospective evaluation of atopic dermatitis patients who were followed at the Pediatric Allergy and Immunology Clinic of our hospital. Among these patients, those who had both positive skin prick test and positive serum specific IgE to a food were included in the study. The diagnosis of food sensitization was confirmed upon improvement with an elimination diet

Results: A total of 204(74.5% boys) atopic dermatitis patients less than 1 year of age were found to have food-trigerred atopic dermatitis. Median age at diagnosis was 3 months(interquartile range: 1-5.8). When skin prick test and serum specific IgE results were analyzed, we found sensitivity to egg in 85.8%, milk in 35.5%, wheat in 3.9%, walnut in 1.5%, peanut in 2.5%, and fish in 2% of the patients. None of the patients showed sensitivity to soybean.

Conclusion: Our findings indicated that a large portion of our patients were male, egg was the most common food sensitivity, the prevalence of peanut sensitivity was less than other countries and none of the patients had soy sensitivity.

Keywords: atopic dermatitis, children, food sensitization

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How to cite

1.
Külhaş Çelik İ, Civelek E, Büyüktiryaki B, Alaboyun ES, Giniş T, Dibek Mısırlıoğlu E, et al. Food Sensitization Patterns of Infants with Food-Triggered Atopic Dermatitis. Turk J Pediatr Dis [Internet]. 2020 Sep. 29 [cited 2025 May 25];14(5):396-401. Available from: https://turkjpediatrdis.org/article/view/659