|Barbara Rymarczyk, Joanna Gluck, Barbara Rogala|
Introduction. Atopic dermatitis is a chronic disease influencing the quality
of life. The potential role of food factors in evoking inflammatory skin
reactions is still a matter of debate.
Aim. Assessment of the contribution of food allergens in the pathogenesis
of atopic dermatitis and the effect of elimination diet on the state
of the skin.
Material and methods. Thirty two subjects (18 women; 14 men; mean
age 34.87±6.21 years) with diagnosed atopic dermatitis were asked to
answer a questionnaire. Each of them underwent skin prick tests with 20
food allergens. Allergen-specific IgE serum levels against food allergens
were assessed (Quantiscan, Immunogenetics). Elimination diet was administered
for 4 weeks. After that time, the state of the skin was assessed
with the use of SCORAD scale and compared with the results obtained
before the diet.
Results. The most numerous group of patients, 25% (n=8), indicated
milk as the main food factor exacerbating the course of the atopic dermatitis.
The majority of positive skin prick tests were caused by chammomile
(n=6; 18.8%). Twelve subjects showed elevated specific IgE serum
concentrations against potato allergens (37.5%), while eleven subjects
(34.4%) were positive to cow milk proteins. Significant improvement
of the skin condition to the extent that enabled shift to lower class of
severity was observed in 60% (n=6) of patients in the severe group, and
in 18.9% (n=2) of patients in the moderate group. None of the patients
in the mild group showed signs of positive influence of the diet on the
Conclusions. Food hypersensitivity may contribute to the pathophysiology
of atopic dermatitis. According to the opinion of the patients
with atopic dermatitis, food allergy plays a greater role than it has been
proved by the objective assessment according to the SCORAD scale. The
elimination diet has been shown to offer most benefit to the subgroup
with severe signs of atopic dermatitis.
keywords: alergia pokarmowa, atopowe zapalenie skóry, alergeny pokarmowe
pages: from 136 to 141
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