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Article: IgE food sensitizations amongst children with Atopic Eczema
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TitleIgE food sensitizations amongst children with Atopic Eczema
 
AuthorsHo, MHK1
Aung, KPP1
Wong, WHS1
Chan, EYT1
Lee, TL1
Chong, CY1
Chow, WC1
Lee, PPW1
Lau, YL1
 
KeywordsAtopic eczema
Food allergy
IgE
RAST
Skin prick test
 
Issue Date2011
 
PublisherMedcom Limited. The Journal's web site is located at http://www.hkjpaed.org/index.asp
 
CitationHong Kong Journal Of Paediatrics, 2011, v. 16 n. 3, p. 155-163 [How to Cite?]
 
AbstractBackground: Despite an increasing body of clinical and laboratory evidence suggesting that food hypersensitivity plays a pathogenic role in Atopic Eczema (AE) in a subset of patients, whether IgE food sensitization has any impact on the clinical severity of AE is not clearly established. Objective: To investigate the association between the severity of eczema and immunoglobulin E mediated food sensitization among atopic eczema children in Hong Kong. Study Design: A retrospective chart review study of total 77 atopic eczema cases (age 0-14 years) was carried out. The eczema severity scores (three item severity scores TIS), skin prick test results (wheal diameters), and food specific immunoglobulin E levels, clinician diagnosed food allergy were recorded as main outcome measures. Immunoglobulin E mediated food sensitization was diagnosed when the skin prick test resulted in a wheal diameter of greater than 3 mm compared with the negative control and serum food specific immunoglobulin E level greater than 0.35 ku/L. Result: Overall IgE food sensitization to at least 1 food by either skin prick test or blood test was 81.8%. Eczema severity by TIS was not correlated with the frequency of immunoglobulin E mediated food sensitizations (p-value=0.1346). More than 60% of children in this study developed eczema before 6 months old and this early onset eczema group was highly associated with egg, cow's milk and fish sensitizations (p-value=0.0179, 0.015, and 0.0468 respectively). A positive association was found between the eczema severity and serum total IgE level (p-value=0.002). Conclusion: IgE food sensitization is very common in this small cohort of Hong Kong children with atopic eczema. Most eczema children with or without clinical history of food reactions have shown positive SPT and CAP-FEIA, or one of the two. Severity of atopic eczema is positively associated with the levels of total IgE. It was not shown that any particular food sensitization was associated with severity of eczema.
 
ISSN1013-9923
2013 Impact Factor: 0.106
2013 SCImago Journal Rankings: 0.126
 
ReferencesReferences in Scopus
 
DC FieldValue
dc.contributor.authorHo, MHK
 
dc.contributor.authorAung, KPP
 
dc.contributor.authorWong, WHS
 
dc.contributor.authorChan, EYT
 
dc.contributor.authorLee, TL
 
dc.contributor.authorChong, CY
 
dc.contributor.authorChow, WC
 
dc.contributor.authorLee, PPW
 
dc.contributor.authorLau, YL
 
dc.date.accessioned2011-08-26T14:25:37Z
 
dc.date.available2011-08-26T14:25:37Z
 
dc.date.issued2011
 
dc.description.abstractBackground: Despite an increasing body of clinical and laboratory evidence suggesting that food hypersensitivity plays a pathogenic role in Atopic Eczema (AE) in a subset of patients, whether IgE food sensitization has any impact on the clinical severity of AE is not clearly established. Objective: To investigate the association between the severity of eczema and immunoglobulin E mediated food sensitization among atopic eczema children in Hong Kong. Study Design: A retrospective chart review study of total 77 atopic eczema cases (age 0-14 years) was carried out. The eczema severity scores (three item severity scores TIS), skin prick test results (wheal diameters), and food specific immunoglobulin E levels, clinician diagnosed food allergy were recorded as main outcome measures. Immunoglobulin E mediated food sensitization was diagnosed when the skin prick test resulted in a wheal diameter of greater than 3 mm compared with the negative control and serum food specific immunoglobulin E level greater than 0.35 ku/L. Result: Overall IgE food sensitization to at least 1 food by either skin prick test or blood test was 81.8%. Eczema severity by TIS was not correlated with the frequency of immunoglobulin E mediated food sensitizations (p-value=0.1346). More than 60% of children in this study developed eczema before 6 months old and this early onset eczema group was highly associated with egg, cow's milk and fish sensitizations (p-value=0.0179, 0.015, and 0.0468 respectively). A positive association was found between the eczema severity and serum total IgE level (p-value=0.002). Conclusion: IgE food sensitization is very common in this small cohort of Hong Kong children with atopic eczema. Most eczema children with or without clinical history of food reactions have shown positive SPT and CAP-FEIA, or one of the two. Severity of atopic eczema is positively associated with the levels of total IgE. It was not shown that any particular food sensitization was associated with severity of eczema.
 
dc.description.naturelink_to_subscribed_fulltext
 
dc.identifier.citationHong Kong Journal Of Paediatrics, 2011, v. 16 n. 3, p. 155-163 [How to Cite?]
 
dc.identifier.epage163
 
dc.identifier.hkuros189537
 
dc.identifier.issn1013-9923
2013 Impact Factor: 0.106
2013 SCImago Journal Rankings: 0.126
 
dc.identifier.issue3
 
dc.identifier.scopuseid_2-s2.0-79961181872
 
dc.identifier.spage155
 
dc.identifier.urihttp://hdl.handle.net/10722/137461
 
dc.identifier.volume16
 
dc.languageeng
 
dc.publisherMedcom Limited. The Journal's web site is located at http://www.hkjpaed.org/index.asp
 
dc.publisher.placeHong Kong
 
dc.relation.ispartofHong Kong Journal of Paediatrics
 
dc.relation.referencesReferences in Scopus
 
dc.subjectAtopic eczema
 
dc.subjectFood allergy
 
dc.subjectIgE
 
dc.subjectRAST
 
dc.subjectSkin prick test
 
dc.titleIgE food sensitizations amongst children with Atopic Eczema
 
dc.typeArticle
 
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<contributor.author>Aung, KPP</contributor.author>
<contributor.author>Wong, WHS</contributor.author>
<contributor.author>Chan, EYT</contributor.author>
<contributor.author>Lee, TL</contributor.author>
<contributor.author>Chong, CY</contributor.author>
<contributor.author>Chow, WC</contributor.author>
<contributor.author>Lee, PPW</contributor.author>
<contributor.author>Lau, YL</contributor.author>
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<description.abstract>Background: Despite an increasing body of clinical and laboratory evidence suggesting that food hypersensitivity plays a pathogenic role in Atopic Eczema (AE) in a subset of patients, whether IgE food sensitization has any impact on the clinical severity of AE is not clearly established. Objective: To investigate the association between the severity of eczema and immunoglobulin E mediated food sensitization among atopic eczema children in Hong Kong. Study Design: A retrospective chart review study of total 77 atopic eczema cases (age 0-14 years) was carried out. The eczema severity scores (three item severity scores TIS), skin prick test results (wheal diameters), and food specific immunoglobulin E levels, clinician diagnosed food allergy were recorded as main outcome measures. Immunoglobulin E mediated food sensitization was diagnosed when the skin prick test resulted in a wheal diameter of greater than 3 mm compared with the negative control and serum food specific immunoglobulin E level greater than 0.35 ku/L. Result: Overall IgE food sensitization to at least 1 food by either skin prick test or blood test was 81.8%. Eczema severity by TIS was not correlated with the frequency of immunoglobulin E mediated food sensitizations (p-value=0.1346). More than 60% of children in this study developed eczema before 6 months old and this early onset eczema group was highly associated with egg, cow&apos;s milk and fish sensitizations (p-value=0.0179, 0.015, and 0.0468 respectively). A positive association was found between the eczema severity and serum total IgE level (p-value=0.002). Conclusion: IgE food sensitization is very common in this small cohort of Hong Kong children with atopic eczema. Most eczema children with or without clinical history of food reactions have shown positive SPT and CAP-FEIA, or one of the two. Severity of atopic eczema is positively associated with the levels of total IgE. It was not shown that any particular food sensitization was associated with severity of eczema.</description.abstract>
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Author Affiliations
  1. The University of Hong Kong