Determination of the frequency of food allergen sensitivity in children with atopic dermatitis

Abstract

Aims: We aimed to evaluate the frequency of food allergen sensitivity in children with atopic dermatitis (AD). Methods: The study is a descriptive study in a retrospective design. Children aged 0-18 years with AD were included in the study. The sociodemographic characteristics, laboratory parameters and the frequency of food allergen sensitivity were evaluated. Allergen sensitization was defined as a positive allergen-specific IgE or skin prick test. Results: The data of 295 patients with AD were evaluated. Food allergen sensitivity was detected in 34.2% (n=101) of them. Of the patients 21.4% (n=63) had a single food allergen sensitivity, whereas 12.9% (n=38) had multiple food allergen sensitivity. Egg was the most common food allergen (n=78, 26.4%). Patients with single food allergen sensitivity and multiple food allergen sensitivity were both significantly younger than those without food allergen sensitivity (p