TY - JOUR
T1 - Food hypersensitivity and atopic dermatitis
T2 - Evaluation of 113 patients
AU - Sampson, Hugh A.
AU - McCaskill, Cynthia C.
N1 - Funding Information:
From the Department of Pediatrics, Division of Allergy~Immunology, Duke University Medical Center. Supported in part by Grant All9l l6 from the National Institute of Allergy and Infectious Diseases and by Grant RR-3O from the General Clinical Research Centers program of the Division of Research Resources, National Institutes of Hea!th. Submitted for publication Jan. 18, 1985; accepted April 15, 1985. Reprint requests: Hugh Sampson, M.D., Box 3266, Duke University Medical Center, Durham, NC 27710.
PY - 1985/11
Y1 - 1985/11
N2 - One hundred thirteen patients with severe atopic dermatitis were evaluated for food hypersensitivity with double-blind placebo-controlled oral food challenges. Sixty-three (56%) children experienced 101 positive food challenges; skin symptoms developed in 85 (84%) challenges, gastrointestinal symptoms in 53 (52%), and respiratory symptoms in 32 (32%). Egg, peanut, and milk accounted for 72% of the hypersensitivity reactions induced. History and laboratory data were of marginal value in predicting which patients were likely to have food allergy. When patients were given appropriate restrictive diets based on oral food challenge results, approximately 40% of the 40 patients re-evaluated lost their hypersensitivity after 1 or 2 years, and most showed significant improvement in their clinical course compared with patients in whom no food allergy was documented. These studies demonstrate that food hypersensitivity plays a pathogenic role in some children with atopic dermatitis and that appropriate diagnosis and exclusionary diets can lead to significant improvement in their skin symptoms.
AB - One hundred thirteen patients with severe atopic dermatitis were evaluated for food hypersensitivity with double-blind placebo-controlled oral food challenges. Sixty-three (56%) children experienced 101 positive food challenges; skin symptoms developed in 85 (84%) challenges, gastrointestinal symptoms in 53 (52%), and respiratory symptoms in 32 (32%). Egg, peanut, and milk accounted for 72% of the hypersensitivity reactions induced. History and laboratory data were of marginal value in predicting which patients were likely to have food allergy. When patients were given appropriate restrictive diets based on oral food challenge results, approximately 40% of the 40 patients re-evaluated lost their hypersensitivity after 1 or 2 years, and most showed significant improvement in their clinical course compared with patients in whom no food allergy was documented. These studies demonstrate that food hypersensitivity plays a pathogenic role in some children with atopic dermatitis and that appropriate diagnosis and exclusionary diets can lead to significant improvement in their skin symptoms.
UR - https://www.scopus.com/pages/publications/0022181087
U2 - 10.1016/S0022-3476(85)80390-5
DO - 10.1016/S0022-3476(85)80390-5
M3 - Article
C2 - 4056964
AN - SCOPUS:0022181087
SN - 0022-3476
VL - 107
SP - 669
EP - 675
JO - Journal of Pediatrics
JF - Journal of Pediatrics
IS - 5
ER -