Sensibilisatie voor voedselallergenen gerelateerd aan de ernst van constitutioneel eczeem

Translated title of the contribution: Sensitization to food allergens related to the severity of atopic dermatitis

H. Röckmann*, M. J. Van Geel, A. C. Knulst, C. A F M Bruijnzeel-Koomen, M. S. De Bruin-Weller

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

Limited data are available on the frequency of IgE mediated food sensitization in adults with atopic dermatitis (AD). Food sensitization was found in 74.4% of the AD patients. 20.4 % of the patients was sensitized without clinical symptoms. Sensitization to PR-10 related food allergens occurred most frequently (63.5%) independend of AD severity. Of all plant food allergens only sensitization to nAra h 1 was significantly more frequent in patients with severe AD. In the total group 75? patients with AD (35.5%) showed sensitization to a animal food allergen. The percentage was significantly higher in patients with severe AD CE (51.4%) compared to patients with mild/moderate AD (27.7%). In particular, sensitization to cow's milk occurred more frequent in severe AD patients, compared to patients with mild/moderate AD.

Translated title of the contributionSensitization to food allergens related to the severity of atopic dermatitis
Original languageDutch
Pages (from-to)267-270
Number of pages4
JournalNederlands Tijdschrift voor Dermatologie & Venereologie
Volume24
Issue number5
Publication statusPublished - 2014

Keywords

  • Atopic dermatitis
  • Component-resolved diagnostics
  • IgE food sensitization
  • Multiplexed allergen microarray

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