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
2011 Impact Factor: 0.027
2011 SCImago Journal Rankings: 0.029
ReferencesReferences in Scopus
DC Field
Value
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
2011 Impact Factor: 0.027
2011 SCImago Journal Rankings: 0.029
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
Author Affiliations
  1. The University of Hong Kong