A recent five-year study led by Dr Jon M Hanifin, FAAD, professor of dermatology at Oregon Health & Science University in Portland, Oregon and others, on babies aged three to 18 months has found that even in mild reported cases of atopic dermatitis, 15% developed food allergies. The study showed that the more severe the condition in the child, the higher the incidence of developing food allergy.
Atopic dermatitis is a common chronic form of eczema, typified by red, cracked and itchy skin. The study advises that parents of children with atopic dermatitis to be aware of the risk of food allergies. The study suggests that a strong correlation between atopic dermatitis and food allergies exists, but that it is imperative to get a food allergy test done to determine whether an allergy does exist.
Dr Hanifin noted that people with atopic dermatitis make larger amounts of IgE than any other group of patients, and food sensitivity is determined by the presence of specific IgE antibodies – which are antibodies created in response to foreign proteins that come into contact with the body.
Talking about the new food allergy guidelines issued in December 2010 by the National Institute of Allergy and Infectious Diseases, Dr Hanifin said that dermatologists now know that positive skin tests for IgE antibodies are not confirmation of allergies unless confirmed by an actual food challenge. The food challenges must be done with medical supervision, and will show whether the child has an allergic reaction.
Another area of research is whether withholding foods is leading to more food allergies in young children than an unrestricted diet. Ongoing studies in this country using oral immunotherapy appear promising.
Source: American Academy of Dermatology
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